It’s been said that the ancient Roman Hannibal crossed the Alps with his elephants in search of onions. We don’t go quite that far, but we do put a lot of work into their production. We begin planting our onions by hand in our high tunnels in early April, and then move to open field planting in June. Hand weeding and consistent watering helps to produce these huge sweet slicers we are all seeking. Try our sweet Epicurean Onions sliced on your burger, or our Cippolini onions on your summer shish kebobs.

Prep and Storage

  • Choose an onion that is heavy for its size.
  • Sweet Epicurean onions have a higher water and sugar content and do not store well beyond a few weeks. 
  • Cippolini onions and other sweet Spanish varieties will store well in a cool, dry ventilated space.

How to Use

  • Chilling onions in the refrigerator may help subdue the fumes that can cause tears.
  • Try caramelizing onions and add to your steak, burger, or on top of a fresh pizza.
  • Sweet onions are best for lettuce salads, potato salads, or fresh eating.
  • Storage onions have a stronger flavor and are can be made more mild by cooking.


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