Varieties grown: Ailsa Craig, Cabernet, Cippollini, New York Early, Rossa Lunga di Tropea, Rossa di Milano

We try to grow a variety of onions for every season. We grow yellow summer and storage onions, red storage onions, and cipollini, as well as a delicious Italian red summer heirloom called Red Long of Tropea. Early-season and “spring” onions don’t store as well, so it’s best to use them as they start coming, but the storage varieties will last you 4-6 months.

How to use them:

• In soups, stews, casseroles and stirfries

• Raw, chopped or sliced, for salads and sandwiches

• Caramelized onions make the base for French Onion Soup; they are also amazing in sandwiches

• Quartered and roasted alongside carrots, beets, parsnips, turnips, etc.

How to store them: Fresh (uncured) onions should be stored in the refrigerator, inside a non-breathable container (plastic bag, glass or plastic storage tub, etc.). Cured (dry) onions keep longest in a breathable bag in a cool, dry place at 50-55*F (such as your cellar), or on the kitchen counter out of direct sunlight, if necessary.