Last year we planted 800 onion sets. This year we used more space and planted 500. Whether due to increased space or hot weather, the onions are much larger this year.

We braid the onions together, allowing us to finish drying them indoors and to hang them in the kitchen as we use them.

Three fifths of the onion harvest and one half of the garlic harvest (which we also braid or bunch and hang to dry).

The last of last year’s harvest. We started eating the imperfect new onions as they will not save.

Ten cups of onions sautéing in a bit of oil and butter.

An hour later the onions have reduced by half and now are a wonderful golden hue.

Paired with sautéed beet greens, it’s what’s for supper.

Having a bit of cooler weather (highs in the 80s) fortuitously let us bake and use those lovely onions before they dissolved. I never considered the impact of freshness on the flavor of an onion. Michael declared these “superlative.” Here’s hoping the huge onions save well.