masthead
In this issue...
  • Vidalia
  • From Our Friends
  • From Jeanie's Kitchen
  • Q&A: Onion Storage
  • About Dixondale Farms

  • Affiliations
    MGA
    A Word About Onion Seed Supplies... January 2007

    Dear Fellow Gardener,

    Welcome to Issue 2 of The Onion Patch! We appreciate your enthusiastic response to our first newsletter, and look forward to keeping you updated in 2007.

    I expect you're already planning your garden. Since last summer's extreme weather has affected some onion seed supplies, I recommend you order early to avoid disappointment. At this point, we have limited quantities of a few varieties, including 1015Y, Big Daddy, Yellow Sweet Spanish, Mars, Red Burgermaster, and Candy. We'll fill orders according to date received as long as supplies last, so please order early.

    The next issue will come out in February, and we look forward to seeing you then. Meanwhile if you have any questions, please give us a call at 877-367-1015 or send us your questions here. We'll be happy to help!

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    Bruce "Onionman" Frasier

    Yellow Granex onions Vidalia
    Sweetest of the Sweet

    The Vidalia onion, a descendant of the Texas-bred Granex variety, is probably the most famous sweet onion in the world. We're proud to say that Dixondale Farms had a hand in its development, having sent the first Granex onions to Georgia in 1952. These days, only sweet onions grown in the Vidalia region can legally be called Vidalia onions, but all our customers get the same variety as the official growers. So far this year, we've shipped over 28 million. To read more about the history of the Vidalia, click here.


    Prize-winning onions From Our Friends

    One Reno, Nevada customer swept this year's onion entries at the Nevada State Fair, with his Texas Ringmasters taking both First Place and Grand Champion. He also won two Third Place awards -- but only because he was competing against himself, and his Ringmaster beat out his Walla Walla in the white onion category.

    We love hearing from customers. Send us your favorite "onion photo" at customerservice@dixondalefarms.com and we'll try to include it in a future newsletter.


    From Jeanie's Kitchen
    Anna’s Mexican Spanish Rice for the Crock Pot

    • 1 cups uncooked rice
    • 2 cups water
    • 2 tsp Caldo de Tomate (bouillon cube)
    • 8 oz. can of tomato sauce
    • 1 medium-size onion, chopped
    • 1 or 2 cloves garlic, minced
    • 1/8 cup oil
    • Salt and pepper to taste

    Heat oil in large frying pan. Add rice and stir to coat. Allow to brown, stirring constantly so it doesn’t burn. When well browned, place in the crock pot, and add remaining ingredients. Stir well until the Caldo de Tomate bouillon cube is dissolved. Cover and cook on high 3-4 hours, until rice is done. Delicious!


    Q&A: Onion Storage

    Q. What's the best way to store onions? In past years, I've had trouble with mine rotting or sprouting.

    A. Storage life depends mostly on how well your onions are dried and cured. Pull the bulbs in the morning, and let them air-dry in the shade until early afternoon. Then store them on elevated screens or in small, hanging bunches to dry. The key to successful drying is steady air circulation for 2-3 weeks. Drying is complete when the neck is tight, the outer scales are dry and crackly, and the skin color is uniform.

    Trim the tops to 1-2 inches, then store the onions in a cool, dry place with good air circulation. Keep them away from bright light. Don't store bruised, cut, or diseased onions, or ones with green tops or thick necks. To increase air circulation, store them in mesh bags. Check them regularly, and remove soft and rotting onions. NEVER store onions with potatoes, because potatoes release moisture that can cause onions to rot. Similarly, don't use plastic bags, because they block air circulation.


    About Dixondale Farms

    As the largest and oldest onion plant farm in the US, Dixondale Farms offers a wide selection of top-quality, disease-free, ready-to-plant onion plants. To see our complete product line, request a catalog, or for growing tips and cultural information, visit our web site by clicking here.

    Whether you're planting one bunch or thousands of acres, we're committed to your success. If you have either questions or suggestions, we'd love to hear from you. You can reach us from 8AM to 5PM Central Time at 877-367-1015, or email us any time at customerservice@dixondalefarms.com.

    phone: 877-367-1015
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