National Onion Day 2024

[Cornelius_Gotchberg]

https://www.holidaycalendar.io/holiday/ ... -onion-day

How will YOU'S celebrate...sweet or (in the words of my Dear late Maternal Grandmother) one that'll burn the roof of yer mouth off?

The Gotch

[worth1]

I eat onions almost every day but I might have to make something special.

[Paulf]

IMG_8702.jpg

I am looking forward to "I hate onions day". So why if we don't eat onions do I have a raised bed and a tub full of the evil vegetable? My onion eating friends and relatives will soon be inundated...Better start thinning them out and give away bundles of green onions so there is room to grow the big, fat yellow and white slicing onions. YAAAAK!

[worth1]

I've decided on an onion cheese beef enchilada casserole type thing made with corn tortilla chips.

[karstopography]

I eat a decent amount of onions. Any bulbing we’ve eaten since mid April has been a Texas Legend from the garden. Pico de Gallo, part of a mirepoix for a soup, and various recipes use these onions. Pretty versatile.

I have planted too many last November and probably should give some of them away. They store pretty well in my dark onion cupboard until October or November.

Smaller onions store longer than the bigger ones.

[Tormahto]

I eat a decent amount of onions. Any bulbing we’ve eaten since mid April has been a Texas Legend from the garden. Pico de Gallo, part of a mirepoix for a soup, and various recipes use these onions. Pretty versatile.

I have planted too many last November and probably should give some of them away. They store pretty well in my dark onion cupboard until October or November.

Smaller onions store longer than the bigger ones.

Tighter necks store longer than wider necks.

[Tormahto]

IMG_8702.jpgI am looking forward to "I hate onions day". So why if we don't eat onions do I have a raised bed and a tub full of the evil vegetable? My onion eating friends and relatives will soon be inundated...Better start thinning them out and give away bundles of green onions so there is room to grow the big, fat yellow and white slicing onions. YAAAAK!

Shall I send shallow shallot humor your way?

[Paulf]

Might as well...all I do is laugh at onions in all their forms.

[worth1]

I got home really late but made my casserole thing.
It put me to sleep

[TomatoNut95]

Good grief I didn't know there was such thing as an onion day, I declare there's a national day for everything.

BUT, coincidentally I made a pizza today. I put store-bought onion on it because the onions I grew this year mostly failed. The tops dropped long before the bulbs were big enough to pull. I also made a sandwich with the same onion in it.

20240628_110409~2.jpg

Don't ask me for any recipes, that's a crust mix; I don't like to bake much. Especially when it's hot.

[TomatoNut95]

I've decided on an onion cheese beef enchilada casserole type thing made with corn tortilla chips.

Got a recipe for that?

[Paulf]

For lunch we had hamburger, black beans, sweet peppers rotel tomatoes (since we have none ripe yet) all fried up together. On a soft taco shell I melt cheese and add sour cream, black olives and lettuce out of the garden with fresh cilantro. Not sure what this concoction is called but it tastes great. I pulled a few onions out of the tub and actually ate one with the stuffed taco shell. I didn't die from eating an onion but will not do that again anytime soon.

[JRinPA]

MVP, most valuable produce, nowadays. @Paulf Sell those onions and maybe pay for the whole year of garden expenses.

For a long time I never bothered to grow onions, because they were cheap enough to just buy....not anymore. Betcha some of those party hosts for National Onion Day this year had to beg donations at the door. How embarrassing.

$4.48 for 3 lbs, holy cow, I can't get over that. I checked a different store last week and they were US onions but even more costly than the previous Walmart record price of $3.48 for 3lb of Mexican onions. Now walmart re-raised them to the $4.48/3lb US grown.

I'm really loving these short day I started near the end of January, ....burpee Granex F1. Been pulling them the last couple weeks and I guess I have picked $6-7 worth already, just thinning some. I wasn't sure what to expect of short day onions in PA. So far none of them seem affected by ALM, not that I can tell in the use of them as fresh onions. They are certainly big enough to eat much earlier than the long day. So for fresh eating starting in June, they are great.

Next year I may to try to find an Intermediate day as well as a short day.

[Tormahto]

MVP, most valuable produce, nowadays. @Paulf Sell those onions and maybe pay for the whole year of garden expenses.

For a long time I never bothered to grow onions, because they were cheap enough to just buy....not anymore. Betcha some of those party hosts for National Onion Day this year had to beg donations at the door. How embarrassing.

$4.48 for 3 lbs, holy cow, I can't get over that. I checked a different store last week and they were US onions but even more costly than the previous Walmart record price of $3.48 for 3lb of Mexican onions. Now walmart re-raised them to the $4.48/3lb US grown.

I'm really loving these short day I started near the end of January, ....burpee Granex F1. Been pulling them the last couple weeks and I guess I have picked $6-7 worth already, just thinning some. I wasn't sure what to expect of short day onions in PA. So far none of them seem affected by ALM, not that I can tell in the use of them as fresh onions. They are certainly big enough to eat much earlier than the long day. So for fresh eating starting in June, they are great.

Next year I may to try to find an Intermediate day as well as a short day.

SACRILEGE!

Those onions aren't US grow. They are grown in only 13 counties in Georgia, as they're Vidalia onions.

Now, for the past few years, here, there has been a grower from Georgia, likely just outside of those 13 colonies. who has been undercutting the Vidalia onion retail price by about $1 for a 3 lb bag. If they cut too much into the Vidalia business, I expect that county to be annexed to the 13.

Also, I caught one local supermarket with a hand written sign for Vidalia onions. The label on the bag, like the ones with the above grower, was Super Sweet onions, not Vidalia. I told this store's assistant manager that the Vidalia onion board might take an interest in their little sign.

[worth1]

I can't get over all the people cooking with the so called Vidalia onions.
Mostly self proclaimed chefs on YouTube that don't know anything about gardening or farming.
It irritates me to no end that they think it's a special variety and not something that can only be called Vidalia if it's grown certain places in Georgia.
The Vidalia onion is a cross between a grano and a bermuda onion called a granex bred in Texas.
https://www.treehugger.com/the-bitter-l ... ia%20onion.

Now it's my personal opinion that you don't cook with sweet onions.
You eat them raw.
Especially if you're really cooking them down because they get way too sweet.

[worth1]

I've decided on an onion cheese beef enchilada casserole type thing made with corn tortilla chips.

Got a recipe for that?

Sorry not really.
It's normally a concoction that I make with what I have around the house.
But if you look on YouTube there are several helpful Mexican ladies that make this as well.

[worth1]

I can't ever remember having a Vidalia onion.
So today I bought a 3 pound bag for 3.98 just to see what all the fuss is about.

[karstopography]

We grew up cooking with white bulb onions. Mom almost never bought a yellow bulb onion that I can remember way back when. If a soup or a mirepoix called for an onion it was a white one. Seems like the yellow ones were called Spanish onions, but I don’t think we ever bought any.

I move to New England at some point and there it is hard to find a white onion. Everyone uses yellow onions. Sort of the same for eggs, down here, it’s white eggs, up there it’s brown eggs.

I think I can taste (barely) the difference in a chicken and rice soup made with a white onion vs. a yellow one, but that might be purely an imaginary thing. I like stuffing or dressing made with white onions.

I’ve grown Granex and other sweet onions. I’ve had most of the sweet onions, 1015 super sweet, vidalia, walla walla, I guess my palate isn’t all that well developed as far as onions go to seek out vidalias. Some onions are definitely much more pungent and some are more sweet. If I want a sweet onion, I buy what they have or use one of my Texas Legend onions, which are pretty sweet.

I don’t get excited about the arrival of Vidalia onions like I do when the store gets a Pecos cantaloupe. A true Pecos cantaloupe is light years better than the average in season store cantaloupe. I never have had an onion, Vidalia or otherwise, that was far and away superior to its peers.

[worth1]

I only bought the Vidalia so I could compare them to other onions and disprove the myth they are so much better.
I grew up raising onions of all types, red yellow white sweet and long keepers.
Nobody can tell me the onions grown in the sandy loam soil in Bend Texas aren't excellent.
As well as the melons grown there.
But they don't make it far from home.

[FatBeeFarm]

I second JRinPA. I never bothered to grow onions before this year because they were just too cheap, but it seems like they tripled in price ther last couple years and I'm just not OK with paying $1.50 or more a pound for onions! Especially since I love them and they form the basis of most meals I cook. In fact, I barely know how to cook unless I start with an onion or two. But I have a bunch of onions going this year: I got a bed of Blush, a bed of Talon, and a bed of Alisa Craig. And a bunch of Nabuchan green onions that are doing amazing and taste great. The other onions aren't ready yet, but I'm hoping they taste great too.

From left is garlic, then Talon, Blush, and Alisa Craig. Getting excited to harvest some of these!