How to harvest and cure your onion crop

Onions Cured

Curing is a month-long process of drying down your onions to prep them for storage. Once properly cured, onions will store for a very long time.

When your onions are growing, their stems are succulent and green.

When your onions have finished growing, you’ll notice the lowest stems start to yellow and wilt. Soon after, the green stems will flop over at the neck. You want to wait for most of your crop to flop over as well before digging up your onions.

Carefully pull each onion out by the bulb, or by digging around it. Pulling the weakened stem could cause it to pull off entirely, and you want the stem intact to reduce the likelihood of mold. Later you will lay the onions out on the ground, or in another open, sunny area, for a day or two to dry out the roots.

Next move your onions into a shady spot so they can start their month long curing cycle. You don’t need to clean off the onions until after they are cured. (I strung my onions out to dry on a clothes line. I then left them there for 4-weeks. Downside of not laying them out is your stems will completely dry out and you might have a few of your onions fall off the clothes line due to their wilted, dried out stems.)

Homegrown Onions & Shallots | Small Town Living in Nevada

Over the next 3-4 weeks as the onions are curing, their necks will gradually wither and the papery skins will tighten around the bulbs. Once the necks are completely tight and dry, and the stems contain no moisture, you can use scissors to trim the roots off the bottom of each bulb if you so choose. I just left the roots on.

Next you want to place your onions in a well-ventilated space like a brown paper bag, mesh bag, milk crate, a rack, or any kind of storage shelf.

Remember that even after curing, onions are still alive and really need a cool, dry place to stay dormant. If there is any change in temperature or humidity, it will cause the onions to break dormancy and start sprouting stems again. So you need to check your onions every few weeks for green shoots that might emerge in storage. If you have onions that sprouted, you will need to use up those onions first.

Enjoy your onions!

Layer Salad

24 hour salad

Growing up my mother made her 24-hour salad that I always loved. Now I make this salad and my daughter just loves it as well.

But this is the salad that everyone always asks me to make when I am attending a Potluck or Barbecue. Since we were attending my son’s Cub Scout Rank Ceremony’s barbecue, I decided to make this salad as my contribution to the barbecue.

It has layers of lettuce, mayo, parmesan cheese, sugar, water chestnuts, peas, bacon, onions…. Mmmm, I think I need to make another batch for my own enjoyment. It is one of my favorite salads!

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Kale & Onion Waffle Iron Omelette

Most days I have an over abundance of eggs in my fridge that ALWAYS need to be eaten. And since I had leftover Kale as well, I decided to make an omelette of melted cheese, chopped kale and sautéed onions.

I chopped the onions up then placed them in a sauté pan with a little olive oil until they were translucent. Next I took kale leaves off their stem and chopped them up with the onions and a 1/4 cup of shredded cheese in food processor and then added the eggs and set the food processor on low for 30 seconds.

When the omelette mixture was ready, I sprayed the waffle iron with cooking spray and added about a cup of egg mixture to the iron, closed the lid and let the omelette process to begin.

Kale & Onion Omelette

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Swiss Mushroom Burger topped with Onions and a dollop of Sour Cream

Swiss Mushroom Burger with grilled Onions and a dollop Sour Cream | Small Town Living in Nevada

So I have a love affair with sautéed onions and mushrooms. It is true. And my family just doesn’t enjoy my enthusiasm of either vegetable! Nevertheless, I find them perfect together on a swiss cheese burger and couldn’t be happier.

When I lived in Lake Tahoe I use to frequent a restaurant that had a Swiss Mushroom Burger on their menu that was topped with sour cream. It was called Alpine Burger and it was WONDERFUL. This is my rendition of their burger with the addition of grilled onions.

There is nothing difficult about making this burger.  To cook the burger patties, barbecue them up on the grill or fry them in a skillet. Then top them with Swiss cheese during the last few minutes so the cheese melts perfectly.  While the burgers are cooking, sauté sliced mushrooms and onions.

Place the burgers on a gluten free bun or serve open faced topped with sautéed mushrooms and onions, and then topped with a dollop of sour cream!

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