Harvest Tips, and Our 2008 Catalog
Dear Fellow Gardener,
We love hearing our customers' success
stories and seeing photos of their garden
bounty and prize-winning onions. Please
share yours and, if selected, you'll be
featured in our online Photo Album (coming
soon!), an upcoming newsletter, or our next
catalog -- maybe even the catalog cover. Click
here for more information. We can't wait
what you send us!
And now on to the main feature, and a timely
one it is: Onion Harvesting Tips.
Now that the summer is beginning to wind
down, it's time to plan the harvesting of your
onions. You'll find that they'll become ready
to harvest in late July or early August
(right about now, in other words), when most
of the tops have fallen over.
You should pull the onions early in the
morning on a sunny day, and allow them to air
dry until late afternoon. Clip the roots and
cut back the tops to one inch. After drying them
outside for one day, bring them inside for
longer drying and curing, spreading them out
in a dry place away from the sun.
If there's no room in your house to dry your
onions, spread them out at the end of the
driveway with a cotton sheet over them, to
keep out the heat and circulate air. Put rocks
along the edges of the sheet to keep it in place.
Allow 2-3 weeks for complete drying or curing.
Basics of curing:
- Sun dry for just a short time.
- Cure only the onions you'll store;
separate out the soft, young and thick-necked
bulbs and use them first.
- Cure thoroughly in a warm,
well-ventilated area away from direct
- Don't crowd the onions during curing;
give them room to breathe.
- The onions are ready to store when the
skins rattle and the roots are dry and wiry.
The optimum temperature for storing onions is 50
degrees; the optimum humidity is 35%. After
curing, hang your onions in mesh bags in your
garage, and dry them some more before putting
them in a root cellar. The longer you cure
your onions, the better they'll keep.
Bruce "Onionman" Frasier
Product of the Month: 10 lb. Mesh Netting
Old pantyhose are great for storing your harvested and
dried onions, but for some reason our legal advisers
won't let us sell that. This mesh netting is the next
best thing, and at a dollar a bundle ($0.75 for ten or
more), it's almost as cheap. It's perfect for keeping
those onions harvest-fresh.
Note: The "10 lb." refers to the tensile strength of
the netting, not the weight of onions it will hold.
And remember, we've got all kinds of other harvest
aids on hand for your convenience, from net bags to
From Our Friends
Don F. from California sent us several photos of his
latest onion crop. He's pictured here holding some
tremendous Ailsa Craig specimens. By the way, check
out the background in this photo; Don has a great
container garden set up.
We love hearing from customers. Send us your
favorite "onion photo" and we'll try to include it in a
future newsletter, our next catalog or our upcoming
online Photo Album. Click
here for details on how to
submit your photos.
From Jeanie's Kitchen
Crispy Barbequed Onions
- 1 lb onions, red or yellow, cut into 1/8" rings
- 3 cup flour
- 2 tbsp salt
- 2 tbsp sugar
- 2 tbsp brown sugar
- 2 tbsp chili powder
- 2 tbsp ground cumin
- 2 tbsp ground black pepper
- 2 tbsp paprika
Mix all the dry ingredients together to make seasoned
flour. Toss the onion slices in the seasoned flour,
separating the rings. Deep-fry them in 365° oil until
crispy and dark-brown. Drain well. Makes 16 servings.
Serve with steak, beans and barbecue sauce.
Q. What causes skin cracking on onions?
A. After harvested onions are dried,
they need to be cooled. Cooling them too
quickly causes the skins to crack. One way to
monitor air temperature is to obtain a
thermometer or hygrometer. On days when
the air temperature is higher than the
temperature inside your storage area, keep
the storage area closed. Bringing warm air
into the storage area will cause condensation
on the onions.
Fun Onion Facts
A serving of onions contains only 30 calories.
That's hard to beat!
Send Us Your Product Reviews!
In addition to sending us photos of your
onions, we encourage you to give us
feedback on our products via the Product
Review options on the Web site. You'll find
a "write your own review" link on every
product page. Don't be shy -- we need
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
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 8:00 AM to 5:00 PM
Time at 877-367-1015, or e-mail us any time