As you can probably tell from my lack of posts recently, June is a difficult month for gardening in Tucson - though I do have some good news. The onions that cannot be killed – a.k.a. “Texas Bunching Onions” did really well in my garden this year. True to my experience so far here in Tucson, the vegetables that require the most work to process always produce the most.
|My children helped to harvest the onions. (=
These onions did great in my little winter garden, though they always produce small bulbs. If anyone can help me to find a scallion or bunching onion that produces fewer bulbs per bunch (and larger ones) I would really appreciate it.
|Texas Bunching Onions with most of the stem removed.
It is not that I do not like onions – it is processing the small onions that can sometimes be painfully cumbersome. After selecting the largest of these bunching onions for summer storage I decided to place the remainder of the bulbs inside my barbeque to dry. Several days after leaving the bulbs in a black barbeque next to a south-facing wall in the 100+ Fahrenheit heat, I ventured outside to check on them only to discover they have defiantly resisted drying or even slightly discoloring. I knew that this variety makes a good storage onion but I never knew they were so incredibly resistant to the heat. If only I could find a larger bunching onion that could do this!
|1 week of attempting to dry the Texas Bunching Onions.