Walla Walla Onions are Grown by:

These large Spanish onions are popular raw or cooked. We start to
send small bunched Walla Walla Onions to the market in July. Our
family enjoys the tops and bottoms equally at this time. We plant
our onion seed in March in the greenhouse. The onions are
transplanted outside at the end of April. These onions are grown
on a raised bed covered with a special blue plastic (mulch).
Plastic mulch eliminates the need to weed and allows the drip tape
under the plastic to water only the onions and not the weeds.
Therefore we use less water so we conserving the water and power
needed to irrigate. The blue plastic mulch allows the ultra violet
light to pass through it, so it warms the soil. Walla Walla onions
require warm soil to grow large and sweet. We do not use any
pesticides on our onion crop.

Cipollini Onions New 2009

Cipollini (pronounced chip-oh-LEE-nee) are sometimes called wild
onions. Briefly blanching the onions makes them easy to peel.
These onions are an Italian vegetable. Cipollini are a small onion
about the size of a ping pong ball. These onions have a very mild
and sweet flavor. They are intended to be cooked whole – braised,
kebabs, or pickled. They can be stored up to two months.

Roasted Cipollini Onions
10 servings (serving size: about 1/3 cup)
Ingredients
• 2 quarts water
• 4 pounds Cipollini onions
• 4 rosemary sprigs
• 1 cup dry red wine
• 1/2 cup low-sodium soy sauce
• 1/3 cup balsamic vinegar
• 2 tablespoons olive oil
• 2 tablespoons honey
• Rosemary sprigs (optional)

Preparation
-Preheat oven to 475°.
Bring water to a boil in a stockpot. Add onions; cook 30 seconds.
Drain; cool. Peel onions; arrange in a single layer on a jellyroll
pan. Top with 4 rosemary sprigs.

-Combine wine and next 4 ingredients (wine through honey), stirring
with a whisk. Pour wine mixture over onions. Bake at 475° for 30
minutes, turning twice.

-Remove onions from pan with a slotted spoon. Carefully pour cooking
liquid into a small saucepan; bring to a boil. Reduce heat; simmer 3
minutes or until mixture is the consistency of a thin syrup. Pour
over onions; toss well to coat. Garnish with rosemary sprigs, if
desired.

The varieties we are growing this year area:  Deep Purple, Evergreen Hardy White, Feast, Long White Summer, and Emerald Isle.  Feast and Long White Summer have long white shafts.  Bunching onions are great for salads and general cooking wherever onions are required.  No sprays are used on the onions.

We are growing onions from seed.  We are growing a wide range of onions: white, yellow and red.  Reds are sweeter and milder than yellows.  Storage onions can be kept for 3-4 months in a cool, dry place.  After the market, returns should be placed back in cooler.  Pesticides are used on the onions for root maggots.