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Onions
I can’t make a meal without at least one onion. They are a basic component of a lot of casseroles, soups, stews, and I use them to add more flavor to a lot of different vegetables. Raw, the mild red onions are great in salads. The large yellow sweet onions are great on a burger or even sauteed into an onion pie. I love to caramelize the yellow storage onions like Dorata di Parma and Rijnsburger and add them to broccoli, beans or sauteed peppers. Added to potatoes, they add a nice richness and flavor. Harvested for their flavorful greens, the bunching onions are wonderful in salads or sauteed with any vegetable. One of my favorite soups is a potato and green onion soup, inspired by the more traditional potato and leek soup. I like to plant my onions densely so that I can thin and use all those wonderful greens for soup.
It can be difficult to choose the right onion for your area. Onions develop their bulb according to how much daylight they receive during the summer. Northern growers have longer days in the summer, so they need to grow long day onions. Southern growers have more uniform days throughout the year, so they need short day onions. If you live in the middle of the country, then intermediate day onions are for you. If you choose the wrong onion, it will form green onions, but won’t form a bulb.
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