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Vegetables
Onion Seed

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An Onion a day keeps the doctor away! A millenial food source, Onions have antioxidant, anticancer, anti-cholestrol and anti-inflammatory properties as well as being one of the mirepoix triad, a flavor base in most savory recipes. Although they are cool-weather lovers, Onion seeds are best sown indoors, 2 to 4 weeks before the last frost date. They may also be direct-sown after all threat of frost has passed. Water regularly until the end of their growing season, then hold back when the tops begin to brown. When the Onion greens have toppled over, gently pull them out and leave them on top of the soil, weather permitting, to cure for a couple of days.

Average seed life: 2 years

     
#3200 Bartletta Baby Pearl Onions: 70-100 days
A pickling, or baby pearl onion from England, Barletta is meant to be used fresh. These dandy pickling onions are fabulous in cream sauces, cassoulets, soups or stews. Barletta grows quickly to its mature size of 1” in diameter, no curing is required. Just gently pull them out! (OP.)

Packet of 500 Seeds / $3.25

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#3210 Borettana Cippolini Button Onions: 100-110 days
For something out of the ordinary in the onion department, try these bronze-rose cippolini - little onions! Borettana is an Italian heirloom maturing to 2” in diameter and 1” thick. It resembles a flattened button and the fine, firm flesh and unique flavor is perfect for the gourmet gardener. The attractive bronze color of Borettana cippolini lends itself to sautéing until slightly caramelized as an accompaniment for meats, fish or chicken. (OP.)

Packet of 500 Seeds / $3.25

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#3215 Red Marble Cippolini Onions: 95-105 days
A new color among the Italian cippolini-style onions, Red Marble is deep wine-red with an earthy, rustic flavor. Grown to maturity, it is a small little button of an onion measuring about 1½” to 1¾” in diameter and a flattened 1” depth. The firm flesh of Cippolini-type Onions permits them to be stored for up to four months in a cool dry spot~they are ‘medium-keepers’. (F1.)

Packet of 500 Seeds / $3.45

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#3220 Fukagawa Japanese Bunching Onions: 60-70 days
This slim, straight, non-bulbing variety is most popular with Japanese cooks. It grows easily and quickly and has a wonderful sweet taste: not at all unpleasantly hot like some scallion varieties. Best used within two weeks of harvest, these ambrosial delicacies are wonderful finely sliced fresh in garden, potato or macaroni salads, dressings, sandwich spreads, crostini toppings and dipping sauces; as a garnish atop soups, chili and tacos; or cooked in savory bread and cheese crumbles atop bubbling casseroles, California-style pizza toppings and in stir-fries. For a caramelized treat, brush these sweet, sugary beauties with olive oil and grill for two to three minutes. For an ambrosial taste: brush with olive oil and grill briefly over low heat. These sweet beauties brown in minutes because of their high sugar content. (OP.)

Packet of 500 Seeds / $3.25

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#3260 Red Robin Onions: 110 days
A marked improvement over the traditional Italian red onion, Red Robin is deep candy-apple red. The darkest red onion available, it has lustrous red outer skins and beautiful inner rings of deep purple that hold its uniform color deep into its heart. Red Robin has a pleasing, large globe shape and may be stored for quite a while prior to use. It's dense flesh and rich, classic flavor makes this the perfect red onion. We love it sauteed in a pasta sauce with olive oil, fresh clams, garlic, crumpled bacon, Italian herbs and a hint of lemon juice topped with freshly grated parmigiano. (OP.)

Packet of 500 Seeds / $3.75

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#3270 Yellow Granex Sweet Onions: 150 days
Originally made famous by the Vidalia onion growers in Georgia, Yellow Granex is arguably the sweetest onion ever grown. A thick, yellow-skinned, globe-shaped onion, it has an incredibly mild, sweet flavor. A few tips for northern gardeners: plant Yellow Granex early (by mid-April) and provide consistent moisture. Its degree of sweetness or pungency will vary depending on your climate and garden soil. Used in salads and sandwiches, they are 'short-keepers'. We love caramelized Yellow Granex onions so much that we prepare batch after batch, and freeze them in thin layers in airtight plastic bags. Then, we can break off pieces for quick and delicious use in Sunday morning omelets, mushroom-Madeira reduction sauces and baguette “boat” sandwiches layered with basil mayonnaise, roasted eggplant and zucchini, tomatoes and provolone cheese, sizzled under the broiler. But our favorite use is in chicken rollups. Pound boneless chicken breasts to about 1/8” thick. Spread each breast with a mixture of sautéed garlic, caramelized Yellow Granex and wilted spinach. Top with thin strips of roasted red peppers and dollops of soft herbed goat cheese. Roll them up, secure with a toothpick and bake covered for 35 to 45 minutes at 350°F in a bath of herbed chicken broth, turning occasionally. Serve piping hot topped with fresh Parmesan on a bed of wild rice alongside glazed baby carrots and homemade cranberry compote. (OP.)

Packet of 500 Seeds / $3.25

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