Day 96 – Onions

Onions

Green onions…well, not green onions per se, but eco friendly ones.  Ha-ha!  I made a joke.  Well, at least you aren’t crying over your onions…yet.

This is the time of year to stock up on root vegetables.  Onions fall into this category.  Last fall, I bought a 10 lb. bag of onions at our local farmer’s market, and it lasted me all winter.  Now, before you go saying “eeewww” on me, let me ask you this: What do you think the onion growers and stores do?  Tomatoes have to be eaten fresh or canned for storage.  Onions are dried.  When kept in a cool, dry place, they’ll last for months and be as “fresh” as if you bought one from the store.

Ideally, onions are kept in root cellars, but I keep mine in the bottom of my cool, dry pantry with the door closed.  Root vegetables, like onions, actually continue to grow in their storage place albeit very slowly.  That’s why they stay “fresh,” but the key is to keep them from growing too quickly and sprouting before you use them.  Oh, and don’t worry about bacteria or mold.  Onions have natural antibiotic properties that repel bacteria.  That’s also why they shouldn’t be used in your compost pile.

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