This week your share includes:
Yellow Onions, lots and lots
Red Norland Potatoes
Tomatoes, a very big bag
Hooray for the warmer weather this week which allowed us to harvest Salad Mix again. It also made our big job of planting garlic this past weekend a little nicer. So far, we have planted about 11,700 cloves of garlic. Only 2,700 left to plant, which we will finish sometime this week.
Some ideas for using your produce this week:
Roasted Potatoes with Parsley
Yes, you are getting quite a bit of onions lately. And we will continue putting lots of sweet onions in your shares because they won't hold very well when the temperatures drop to freezing at night. If you aren't able to use them all each week, here are some storage ideas. (I haven't personally tried these methods, but out of the 5+ sources I looked at, they all recommended similar methods. I'm going to give them a try. Just add "Research & Development" to my resume.)
Sweet onions have a shorter shelf life due to their higher water and sugar content. It is important to store them properly as they require more care.
Select the highest quality of sweet onions to store, preferably with intact outer layers. Treat them gently to avoid bruising. Store away from potatoes because they'll absorb water. Sweet onions store best in cool, but not cold, temperatures, about 50 to 55 degrees F, with relatively low humidity.
Ideally, sweet onions should be stored in a cool, dark, dry location and spread out for optimum air circulation. This can be done on an elevated rack or screen. Or, several sources recommend placing onions into the leg of a clean pair of pantyhose, with knots tied in between each onion, and then hung in a cool, dry, well-ventilated place. When you need an onion, simply cut the hose right below the end knot.
To keep sweet onions longer in a refrigerator, store in a single layer on paper towels in the vegetable bins. The Vadalia Onion Committee claims sweet onions wrapped individually in foil will last as long as a year in the refrigerator.
Discard onions (or cut off "rotten spot) with obvious mold or discolored soft spots. Sprouting is another indication of age and/or poor storage. Yet, if the sweet onions have sprouted, you can use the green sprouts as a substitute for scallions even if the flesh may be useless.
Although sweet onions are best eaten raw, they can also be chopped and frozen for future cooking uses, with no blanching necessary. This is another long-term storage option, however, the onion's texture changes so frozen onions should only be used for cooking. Chop onion, place pieces on a cookie sheet, and place in the freezer. When pieces are frozen, place in freezer containers or bags. Frozen onions begin to lose their flavor after about twelve months in the freezer.
I also dry onions in my food dehydrator which we cook with throughout the winter months.
Does anyone else have any tried-and-true storage methods for prolonging the life of their produce?
Have a great week and Enjoy your veggies! Tara :)
P.S. I would have loved to see Shain standing there in the grocery store this week, staring at the multiple rows of pantyhose, trying to find the pair that met my request: cheap, sheer, and queen sized. ("What? I can't do that." "Sure you can, just read the packages dear.")