When growing onions, we use transplants. These onions are planted in
early spring. They are placed into the ground with the pointy end up.
The onions are planted one and a half to two inches below the soil and
about three to four inches apart. We use a semi-manual planter. Two
people sit on the planter behind barrels of water. Here they hand pick
out the onions and place them onto a carousel. These carousels then take
the onions and plant them into the plowed rows. They are then covered
with dirt and water. After the fields have been planted, we walk the
rows to make sure that all of the onions have been planted with their
tops toward the sky and have been covered with dirt. Onions become ripe
when one-quarter of their tops haven fallen over and the bulbs have
developed a papery skin. When growing onions for storage, they should be
harvested when at least half of the tops have fallen over. The onions
are left in the ground for several days and afterward are pulled and
left to cure in a warm, airy place for at least two weeks. We harvest
our onions by hand. We pull each one out of the ground. When properly
dried, an onion should have a dry, shrunken neck and dry skin. The best
storing temperature for onions is around 32 degrees farenheit. Onions
will sprout around 40 degrees farenheit. Our onion varieties include: Yellow Onions Red Onions |