Baby onions, about two to three weeks away from transplant time.
A while back, I delivered a crate of onions and garlic to my dad. We had some coffee, talked over the Thanksgiving meal plans, and I took a little walk. That day is a distant memory, my father has since passed away, but the image of those onions and garlic has stayed in my head. The way they filled the wooden crate brings me to a memory of the smile on my dad’s face when he saw them, the food we talked about making together, the warm coffee in our hands.
Onions are a back ground vegetable, easily taken for granted, but aren’t they the basis of flavor in most dishes?
Some people are like onions too. Sharp and edgy at first, sweet and mellow with time and heat.
I am thankful for their plumpness, their abundant harvest, the flavor they will bring to our meals, and the way they generously keep so well under the right conditions.
I rarely buy onions or garlic, usually having enough from the garden to last the year, in some form or another. The storage onions that are great to eat fresh in July, when cured properly, last until March or April. By then chives are ready, then scallions, then green garlic and fresh onions again, one following the other, with a predictable rhythm.
My dad is gone now, but the memories are not, storing and keeping, sweetening with time.
The best time to plant onions is as soon as the ground can be worked, usually middle to end of April in Vermont. They don’t mind cold ground. They prefer it actually, and the earlier they go in, the rounder and larger they will be. Their trajectory is programmed by the sun; as the days get longer, the onion plants remember to follow the cue and they grow round and big. If you neglect this key part of onion growing and plant them late, the onions stay small, and more oval in shape, in a sort of protest.
Our onion plants come in 4 packs. There are about 80 plants in each pack. You just need to separate each individual plant (it is a quick job, especially if the plants are well watered). Then make a trench, 4 inches deep, as long as you want. And then lay each onion delicately in the trench, white roots down, green part up. Fill the soil in around each plant, pat firmly and water well. If 80 onions is too many, you can certainly plant some of the plants in little groups of 4 to 6, and harvest them young, to eat like scallions or baby onions. These are easily the best value in the gardening world, not be forgotten.
