We harvested our sweet Vidahlia-type onions this week. This looks like a lot of onions, but we will use most of these before they begin to soften and sprout in 6 or 7 months. I will freeze some mixed with tomatoes and peppers for taco's and pasta sauce. We add them to many of our other vegetables when cooking as well. They especially compliment cabbage, yellow squash and carrots. These onions are great sliced with sandwiches and burgers and added to roasts and stews. Did I mention we eat a lot of onions? We had a brainstorm about how to best clean the dirt off them (I usually hose them off, but this is messy and adds to drying time) and decided to let them dry then blow them with the leaf blower. This really cleaned them up quickly and will hopefully add to storage time.
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