Peeling Back the Layers: Celebrating Our Farm-Fresh Onions!
- Rebecca Hume
- Apr 30
- 4 min read
That satisfying crunch as you pull an onion from the earth, the delicate whisper of its papery skin, the vibrant green tops swaying in the breeze – these are the sights and sounds of our first Spring Onion harvest here at VRDNT! That unmistakable sharp scent fills the air, a promise of the deliciousness to come.
If there's one vegetable that unites us all in the kitchen, it's the humble onion. Whether it's forming the aromatic foundation of a comforting soup, adding a zesty bite to your favorite salad, transforming into crispy, golden rings, or even taking center stage, onions are undeniably a culinary cornerstone.
A Tale of Two Onions (and a Sneak Peek at More!)
At VRDNT, we're excited to bring you two distinct types of onions right now:
Sweet Spring Onions (White Variety): These are the first treasures we harvest, young and tender with their vibrant green tops still attached. Unlike their cured counterparts, these Spring Onions boast a remarkable sweetness that will elevate your dishes. Think of the greens as a bonus – they're essentially scallion tops, packed with that fresh oniony flavor! You likely enjoyed these in your CSA box last week.
Classic Yellow Onions: We allow these onions to mature longer in the ground, and then ar cured to develop their protective papery skin. These are perfect for your everyday cooking needs and can be stored for a few months, ensuring you have that essential flavor base on hand.
Decoding Daylight: Why Texas Onions Have a Season
Have you ever wondered why you can't always find locally grown Texas onions year-round in the grocery store? The answer lies in sunlight! Onions are quite particular about the amount of daylight they need to form their bulbs.
Short-Day Onions (10-12 hours of daylight): These varieties, which thrive in our southern latitude, are triggered to bulb in the shorter days of fall and winter, allowing us to harvest them before the intense summer heat arrives.
Intermediate-Day Onions (12-14 hours of daylight): Our yellow onions fall into this category. They need a bit more daylight than short-day varieties but still do well in our climate.
Long-Day Onions (14-16 hours of daylight): These types flourish in more northern regions with longer summer days. Many long-storage onions are long-day varieties, known for their hardiness and extended shelf life.
Because Central Texas summers get hot quickly, we focus on short-day and intermediate-day onions. While incredibly delicious, our locally grown onions have a shorter storage life (around 2-3 months when properly cured) compared to long-day varieties that travel from other parts of the country. This is why you'll find our fresh Texas onions typically available from late spring into early fall.
From Tiny Seed to Your Table: A Labor of Love
Growing onions is a journey that requires patience and care. This year, we took on the rewarding challenge of growing all our onions from seed. While you can find onion starts at local nurseries, starting from seed gives us greater control over quality and quantity.
Our onion journey began in the greenhouse last October. We carefully sowed tiny, flat, black seeds into trays. As they sprouted into delicate, grass-like shoots, we transplanted them into the field for their initial growth. By February, these seedlings resembled miniature onion plants, ready for their final move to their designated beds.
Now, as April draws to a close, we're celebrating the fruits (or should we say, vegetables!) of our labor with the first harvest of Spring Onions. That's a full seven months – over 200 days – from seed to harvest! Across our seven 200-foot beds, thousands of onions are growing, destined to bring flavor and goodness to your kitchens.
Making the Most of Your Spring Onions
Don't let those beautiful Spring Onions intimidate you – they're incredibly versatile! Simply separate the bulb from the greens, as they're best used in slightly different ways:
The Bulb: Treat it like any other white onion! Sauté it as a flavorful base for countless dishes, slice it thinly for a zesty addition to burgers and sandwiches, or dice it for your favorite sauces and salsas.
The Greens: Think of them as a milder, fresher version of scallions. Snip them finely and add them towards the end of cooking to preserve their vibrant color and flavor, or sprinkle them generously as a final garnish for an extra oniony kick.
To get your culinary creativity flowing, we've even scouted out some delicious recipes perfect for showcasing your fresh VRDNT Spring Onions!
Recipes
This Piaz Dagh (Caramelized Onion Omelette) that we came across on Instagram
Spring Onion Butter with Cheddar Soda Bread
Chinese Scallion Pancakes using onion greens
We're so proud to share the bounty of our farm with you, and these first Spring Onions are just the beginning of a flavorful season ahead. Thank you for supporting our farm and bringing the taste of fresh, locally grown goodness to your table!
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