Keeping with the theme Farm to Table, we decided the plant a larger garden this year.

It has been a fun learning experience and I will cover each vegetable and Herb that we planted and the challenges we faced and the lessons learned. The learning curves was vast with each plant and I would like to share the common sense steps to planting and harvesting these our garden.

Walla Walla onions have been a personal favorite ever since we lived in Walla Walla, Washington. The first experience that we had with these tasty onions was upon purchasing the onions from local farmers. We decided to fry them up in the tiny kitchen in our condo. I opened the sliding door and was surprised at the hundreds of flies that landed on the screen, it was covered with flies an interesting experience. I think they knew a good thing because after this first encounter with the huge, sweet, juicy onions we found a new flavorful experience.

So why not give them a try in our garden, as you can see we should have separated the plants, new lesson. Then it was when do we harvest? When the tops fold over you push them up to rest on top of the soil. Then after the onions get a nice brown skin, they can be harvested to dry on racks with plenty of air circulating through the racks. Trim the stems and wait until the tips are completely free of green, then flake off the excess brown skin and place in onion sacks and store for approximately 4 months.

When we tried our first home grown onions I could not believe how juicy, tasty and fresh they were.

For us this is going to be a permanent addition to our garden.