Octobersbest

It’s time to get with the “Fest” and sow some Allium cepa during Octobersbest, the time to start overwintering onions.

Why plant overwintering (OW) onion varieties? These onions are exceptionally cold hardy and don’t flower (bolt) after prolonged cold exposure. So you get fat, succulent, tender, tasty bulbs in spring without the tough stalks. While some small-bulbing, non-storage OW varieties have been more recently developed, all of today’s cultivated onions have a long history.

Many archaeologists/botanists believe onions originated in Central Asia, Iran or Pakistan 5000 or more years ago. These wild onions were likely a staple consumed in prehistoric diets long before farming or writing came about.

Growing wild in many regions, onions were likely consumed for thousands of years and simultaneously domesticated throughout the world. They are possibly one of the earliest cultivated crops given they’re easily grown in many soils and climates, less perishable than other vegetables, easily transportable and beneficial for sustaining human life.

Autumn-sown OW onions offer earlier harvestable bulbs and different varieties from spring-sown onions. Small-bulbing and bunching onions can be overwintered, including annual varieties, perennial Welsh and Egyptian Walking onions.

In the ground longer, OW onions’ stronger roots also withstand freezing weather better than their spring counterparts. Most of their growth also occurs during early spring’s abundant soil moisture.

Bulbing varieties mature in June-July when days are longest for good curing, allowing fat, succulent bulbs rather than flowering stalks that compromise size, flavor and texture.

Sow in late September-October, since the hottest days should have lessened. For August sowing, you’ll need to select more bolt resistant varieties.  Also, for most successful sprouting, purchase quality seed annually from reputable seed companies.

Sow seed ¼” deep in rows 6” apart and cover with fine compost. Moisten if soil is dry or no rain is expected. Once seeds sprout, thin seedlings to 1” apart, saving discarded ones for consuming. Ideally you want plants about ¼” diameter going into the winter.

Raised beds are preferable to open ground. They have superior drainage (onion seedlings are very susceptible to rotting in heavy-wet conditions), more friable soil, and beds’ minimal nitrogen loss promotes root growth. Good mulching and hoop houses also manage moisture during the winter.

When regrowth starts in late January-February, side dress plants with blood meal, then again in mid-April. Use a complete balanced fertilizer in mid-May.

Harvest bunching onions while green throughout spring. This is when you can indulge yourself by using them sliced in fresh salads, soups, bread, cooked eggs, potato/egg salad, and caramelized for a tasty topping.

For larger bulbing onions, when tops start yellowing, stop watering about 2 weeks before pulling bulbs. Since OW onions don’t cure the same as spring planted, storage is shorter for them. However, their tender-sweet bulbs are unbeatable.

So, move over garlic and shallots. Octobersbest OW onions are settling in to share the space and be savored before the snow melts on the mountains.

 

Resources

High Mowing Organic Seeds

Time to Plant Fall Onions for Overwintering!

FaFard Inc.

Growing Winter Onions and Shallots

National Onion Association

Onion History

Seed Sources:

Leeks may also be included for overwintering

Territorial Seed

https://territorialseed.com

Johnny’s Selected Seeds

http://johnnyseeds.com

Recipe:

Caramelized Spring Onions and Peppers

1½ pounds spring onions (bunching, regular onions or a mix of both) red and/or yellow, washed, roots and skin removed, then sliced in 2” pieces for bunching and thin crosswise slices for green onions

2 large sweet red peppers, washed, stemmed and seeded, then thinly sliced lengthwise

1 red jalapeno, stem, seeds and pith removed, minced (optional)

1 teaspoon fresh rosemary minced

1½ tablespoons cooking olive oil

2 tablespoons each sweet sherry wine and frozen organic apple juice concentrate (1/4 cup juice only may be used instead of wine)

2 tablespoons balsamic vinegar

2 tablespoons honey or agave nectar

1/8 teaspoon sea salt

zest from one organic lemon

Heat oil in a heavy-lidded sauté pan until it’s hot but not smoking. Toss in onions, peppers and rosemary. Cook on medium heat until limp, about 5-8 minutes.  Remove from heat and gradually add wine, apple juice vinegar, honey and sea salt. Stir to mix, then return to medium heat and stir until it bubbles. Cover with lid and continue cooking on medium low about 15-20 minutes until liquid has concentrated into a glaze and onions are a golden color. Sprinkle over the lemon zest and serve hot or cold as relish, burger, sandwich, wrap or salad topper, on seafood or poultry or vegan dishes.

Store in fridge for about 2 weeks or freeze for longer.