- Sweet Corn
- Red Slicer Tomatoes
- Heirloom Tomatoes
- Hot Peppers - Serrano & Jalapeno
- Cipollini Onions - Gold and Red - a flattened Italian onion that's very pungent raw (get ready to cry!) and incredibly sweet when cooked (wonderful caramelized atop homemade grilled pizza!)
The past few weeks we've been pulling our onions out of the field, variety by variety, as the tops start to dry down and flop over. We pulled our last variety on Monday and wow: what a beautiful onion year! Our yields are up so much that we quickly ran out of drying space on the greenhouse tables and have been scavenging pallets to create more room on the floor. We used to dry our onions in the field: we'd pull them and then lay them down in a windrow with the tops covering the bulbs. You have to let the leaves dry down until they're crispy, like a dessicated umbelical cord, before you can trim the tops for storage. One too many times we got caught unawares by a surprise August rain while our onions were drying in the field, which was the motivation to start hauling them straight to the greenhouse for safe curing. Once they're all under cover, THEN we start hoping for a rainy day or two (or three) so we can settle in for the many hours of indoor scissor work ahead of us trimming tops and roots, sorting by size and recording yields for each variety. Loading cured onions into the barn is the first act in filling our treasure chest of storage crops for the fall and winter to come. It's a good feeling.
In the coming months we'll be sharing the full porftolio of onion varieties with you, including a couple different types of red storage onions, our long-keeping yellow storage onion, and shallots.