Using Up The Small Onions
So, we are out of the white onions that we harvested from our garden in the fall. They never really last very long anyway and sometimes we have to just chop them up, cook them and freeze them for use later.
For onions now, instead of buying we use our multipliers. This is good and bad. They are extremely flavourful, having much more flavour than regular white onions. The problem is that being small, they take extra time to peel and cut up. So much so that sometimes there is a temptation to NOT use them. But we buck up and do anyway!
We keep a certain number of them on the counter for convenience, but the rest (I am told there are still 2 long orange bags full of them) are kept in the cellar. These onions are grown from bulbs that have been grown in this area for decades. They are probably the same as most people have in many places though.
When thinking about being frugal, these onions fit right in to the scheme. You can grow them for green onions all through the summer, just for the mature onion, and for your own seed. They really are amazing. And so far there have been no diseases or insect bothering them at all like the other large onions.
We are also keeping what there is of our garlic on the counter. This year, as I have written about, was almost a failure. We had enough to plant about 6 small rows last fall, but what we are eating is very small as you can see. The flavour is good but again it is time consuming to peel.
In the picture, there is also an example of what is left of our apples. Ernie is still eating them but I cannot bring myself to 😉 He says they are good even though there is a little brown in the middle.
So we are set for onions until the winter onions peek through the soil in the spring.