Fresh Red Onions

A new item we grew this year was red onions. We tried to grow onions 3 times with little success for selling quality. On the post earlier this year we shared the new way we were going to try and grow the onions for a bigger, juicier bulb. We dug trenches to lay the onion sets in and as the onion grew we added soil to keep the bulb covered at all times. The bulb grew bigger with the added soil. In the end this strategy worked! It was exciting to finally pull up onion bulbs the size you would see in the grocery store.

Unfortunately, we learned another new lesson! We did a lot of research on how to store onions and went through the process of pulling them up, laying them in the sun to dry the outer skin, and then hung them up. What we found out too late is that the variety of onion sets I chose were not STORING onions. They are considered FRESH onions. What that means is they do not store well and are sensitive to heat and bruising. End result is I overheated 30% of the onions, bruised another 20% and was left with 50% of the onions that would only last a couple weeks out of the ground.

This is what should have happened. After the onions reached the correct size we should have been pulling them to order like we do with other root vegetables. That is how we will do it next year. And we will because the onions we had over the month they stayed fresh tasted fantastic and we did sell out!

Garlic Harvest 2019

It’s August and you know what that means! Garlic is ready to harvest! With 4 rows of garlic this year it took 3 of us a couple days to pull it all.

The size of the garlic is larger than last year and MUCH larger than the year before. It seems like 3rd time is a charm for us. The third year we grow something we seem to have all the issues resolved. A tip I received from a garlic farmer for this year was to put a pinch of bone meal in each hole that you drop a clove into. It definitely increased the size of the bulb!

Next step is to cure the garlic or letting it dry. While we hung the garlic in the room we grow the transplants the last 2 years, this year there are too many large garlic to do that. The smell would be overwhelming! We decided to dry it in the hay loft of the barn. Lots of space with a lot of heat and very dry to reduce chances of mold.

We are 1 week into the curing process and it needs to dry for 2 weeks before we can sell it. We are very much looking forward to not only eating it ourselves but also to get great customer feedback!

Watch us harvest: