Onions growing again.

[Worth1]

The onions I planted last spring grew up and looked great then the heat set in.
They all fell over and dried up.
I just left them there knowing they would start growing when the weather cooled off.
Well that is happening now.
They should do fine all winter long here in Texas and maybe I will have a good crop of onions this next spring.
You just never know.

Worth

[Darren Abbey]

I've got a batch of onions doing the same thing here in Minnesota. I seeded them in containers, then later transplanted them... which was during the middle of summer and resulted in most plants stalling out. They're now all growing again, but are going to get harvested once real cold weather begins.

[salix]

Keep an eye on them, Worth. Onions are biennial, they may want to bolt into seed next spring...
You may want to enjoy them all winter in your near-tropical climate.

[Worth1]

Originally Posted by salix

Keep an eye on them, Worth. Onions are biennial, they may want to bolt into seed next spring...
You may want to enjoy them all winter in your near-tropical climate.

these were wee little critters that I bought last spring.
I knew they wouldn't do diddly and planted them anyway.
If the winter goes well we should get a very good crop of really sweet onions.
Onions grow fantastic here in the colder months.

I eat about 100 times more onions than I do tomatoes every year.
I cant sleep at night if there isn't an onion in the house.

Here is my list of priorities for food.
Onion.
Garlic.
Peppers sweet and hot(Including Paprica).
Mushrooms.
Tomato.
Pasta.
Potato.
Carrot.
Cabbage.
Pork.
Beef.
Olive Oil.
Semolina all purpose durum wheat and bread flour.

With these ingredients with herbs and spices can make anything I want.
I'm a simple person.

[salix]

Your list looks just like my pantry - except I also have rice and a lot of whole wheat flour. If you ever get a chance to use Red Fife wheat for your bread I think you would be pleased. Everything I cook starts out with olive oil, onion and garlic...

[Worth1]

Just an update on the onions.
Today I pulled a white onion nice and flat it was.

I must have something right the thing was tasty as an apple.
No heat what so ever.

Worth

[Darren Abbey]

Very low-sulfer is partly responsible for the super-sweet Vidalia onions.

[b54red]

Worth it sounds like your onion consumption is like mine. Since the vidalia types don't keep very well I quit growing them and just buy some cheap when they are plentiful. I have gone to planting nothing but White Bermudas. They actually make very well down here yet they are decent keepers. I start the seed in clay flower pots filled with UltraSorb in October and set the seedlings out between late December and early February depending on when I get the bed ready and when the seedlings are ready. Mine are now almost all fallen over and will need to be picked for storage in the next few weeks; but I have been eating nice big sweet onions for over a month now.

Below is a pic of the onion bed I took two days ago. All the onions are mulched fairly heavily with pine bark fines so most of the bulbs are not showing very well but they are there. I should probably brush back the mulch for a more impressive picture; but that would require extra work which I try to eliminate as much as possible in gardening.

Bill

[Worth1]

Bill no need to do extra work, heaven forbid.

I can see just fine, that is a really nice crop you have there.

Now go get back in the shade before you get to hot and have a cool one.

Worth

[Stvrob]

Bill, Dixondale farms has a short day storage onion called Red Creole. I've never grown it (but maybe I should).

http://www.dixondalefarms.com/produc...ort_day_onions

[b54red]

I think that is one of the short day reds I tried. Over the years I tried a lot of short day varieties and only the Bermudas were consistent producers year after year. I gradually cut out all of the others even a yellow that had great taste and would keep great but like the Creole had a tendency to double so I got way too many small onions.

I get my Bermuda seed from Gourmet Seeds International and the price seems fair especially on the larger size. The seed seem to germinate well for several years so I just get the 50 gram size. Below is a link to their site. You might want to check out some of the other onions they sell because they carry a lot of varieties of onion. I had decent luck with some of the short day types.

http://www.gourmetseed.com/product/O...e-Bermuda.html

Bill

[Stvrob]

I will check them out. What I'm mainly interested in is a storage onion, but most of those are long day types.

[Worth1]

I wonder if eating too many onions will kill you or the people around you.
I am eating an onion for every meal trying to get rid of the things.

I must smell to high heaven eating onions and sardines every day.

Anybody wanna snuggle.

Worth

[Stvrob]

Once I was on a business trip to San Antonio, on the last night of the trip we went to a restaurant that served wine, bread, olive oil, and crushed garlic to dip the bread in. Basically all you could eat and drink. I woke up at 4 am in my motel room to a garlic/wine hangover. The smell was just steeping thru my flesh, I tried to soak in the tub before catching my 7 am flight home, but by the time I was dressed and arriving at the airport, I knew I still reeked of garlic.
The flight of course was packed full, I tried to make small talk with the young attractive woman sitting next to me, but it was pretty clear I was the source of the overpowering smell. To the best of my recollection, there was no AC on the flight. I pretended to sleep, trying to will myself into a low metabolism state.
I vowed that day never to consume that much garlic I public again.