Apart from garlic, which we eat large quantities, we have never grown onions before. Our garlic growing has always been very successful.
And other than the odd issue of rust, our crops have always produced satisfyingly large bulbs.
However, this year we have ventured into the unknown and had a go at growing a number of different varieties.
Red main crop...
White main crop...
And finally yellow...
These are all now dying back and due to be harvested at the end of the summer, all have produced excellent sized bulbs and we look forward to using. Whether traditionally in sauces, salads, curries and roasted, or with more unusual dishes such as mixing with grated beetroot to make a slaw, or as a base ingredient for homemade bhajis - scrummy.
The other side of our onion success has been with spring onions, both red and white, Red Holland and White Lisbon, which we have grown in trays and planted in bunches of 6 at a time.
They have been both a pleasure to grow and plant, responding instantly to being transplanted and watered, perking up like blades of rushy grass. But most importantly they are a pleasure to eat...
They have both a texture and taste that is almost indescribable, they are sweet, crunchy, and flavoursome, with an explosive, yet subtle onion taste that exudes that they have been harvested straight from the garden. It is a taste like you will have never tasted unless you have a salad onion which has been freshly harvested, dusted in soil, with green tops that are as crisp and crunchy as the bulbs themselves.
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