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Subject: Market Farming
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- From: "Bill Shoemaker" <wshoemak AT inil.com>
- To: <ksutherland AT hampshire.edu>, "Market Farming" <market-farming AT lists.ibiblio.org>
- Cc:
- Subject: Re: [Market-farming] sweet onion questions
- Date: Mon, 5 Apr 2004 09:04:25 -0500
Granex and Grano are short-day onions, so they, like the
Vidalias, should be nearing maturity now. Curing them will improve their storage
potential, though I don't think that storage potential is very high for those
types. We cure all bulb onions by undercutting them (separating them from their
roots) and letting them sit for several days. Hopefully these will be dry days.
We handle them as little as possible until they are cured, which consists of
drying the outside layers and toughening them just enough to prevent damage from
handing. Usually 4-5 days is sufficient. On the other hand, some folks like to
market bulb onions green by bunching a few together or selling them singly. They
really look good with their green tops.
I haven't worked with short-day onions but with other
types the curing does have a modest effect on flavor, neither deleterious
or beneficial in my mind. Just slightly different.
Bill Shoemaker
Sr Research Specialist, Food Crops Univ of Illinois - St Charles Hort Research Center
|
-
[Market-farming] sweet onion questions,
Karen Sutherland, 04/04/2004
- <Possible follow-up(s)>
- Re: [Market-farming] sweet onion questions, Bill Shoemaker, 04/05/2004
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