Lunar Rhythm Gardens
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Yellow Onions, also known as cooking onions, have a yellow paper-thin skin and a creamy white flesh. They tend to have a sharper onion taste that mellows when cooked. Yellow Onions, when grown outside, are usually ready for harvest in Ontario in late summer, and can be stored in a cool, dry space for longer use throughout the off-season months.
Yellow Onions, due to their sharp taste, are best enjoyed cooked into dishes, sauteed, or grilled, although they can be eaten raw in salads and on sandwiches.
Onions, the layered vegetables most are familiar with, are the swollen bulbs that grow under ground and send leaves out the top. Onions are closely related to garlic, scallions, shallots, leeks, and chives. The wild onion that today's cultivars are descended from is now extinct, but it is likely that onions were first cultivated in Central or Southwest Asia. Onions were likely domesticated for their storage and durability, and the Ancient Egyptians saw onions and their layers as a symbol for eternal life. Red onions are a staple in everyday Asian cuisines, and the skins can be used for making dyes.