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Protecting Your Onions in Cold Weather
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February 2009
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Dear Fellow Gardener,
It's February, and it's cold out there --
even in South
Texas! But before I get into that, I want to
thank you for
your overwhelming response to our recent
survey. We
received thousands of replies, and we
responded to
over 3,000 questions and comments! We greatly
appreciate the input, and you can bet we'll
be using
the information to make changes and improvements
that will enhance your onion growing experience.
Now for the cold weather: for some of you,
temperatures have plummeted, and won't be
going up
for some time. Now, as much as we plan,
sometimes
inclement weather takes us by surprise. We want
you to be able to protect your onion plants
in the event of unexpected
freezing temperatures.
Onions are hardy to 20 degrees, and it
usually takes
single digit temperatures to kill them. If
it's that cold
and you've just received your onions, don't
fret. If the
weather prohibits you from planting right
away, spread
your plants out in a cool, dry place. A young
onion can
live off its bulb for up to two weeks.
If you've already planted your onions and
expect a cold
snap, protect your plants by covering them
with any of
these materials to a depth of about two inches:
- Mulching bark
- Straw
- Sawdust
- Peat moss
- Leaves
- Grass clippings
- Pine needles
Even if covering your plants raises the
temperature
just a few degrees, it can make a big
difference. Make
sure the covering goes all the way around,
but doesn't
push on the plants. When it rains,
or once
the temperature goes over 20 degrees, remove the
cover.
Moist soil retains heat better than dry, so
if a freeze is
predicted, water the plants lightly the
morning before
the predicted freeze. However, you don't want
the
plants to be wet going into the evening. If
there's light
snow around the plants, leave it, as it helps
to insulate
them; if the snow is heavy or wet, gently
remove it from
the area.
If you're ever unsure as to whether your
plants are
being properly protected, feel free to call
us, or consult
your county extension agent.
Stay warm,
Bruce "Onionman" Frasier
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Onion of the Month
Introducing Red Candy Apple!
A couple of years ago, an onion breeder and I
discussed why we couldn't develop a red onion that's
similar to our most popular onion, Candy. The
Stockton Red just wasn't as consistent as we liked.
So we went to work using the Stockton Red's breeding
stock, and crossed it with other onions to improve its
taste, color, size, and storage ability. What we've come
up with is the Red Candy Apple, and we're excited
about getting feedback from our loyal customers this
coming year. We're impressed with the trials, but I
must admit that we only planted it in New Mexico while
we were developing it.
An intermediate-day exclusive from Dixondale Farms,
we predict that Red Candy Apple is going to be very
popular with restaurants, customers at farmer's
markets, and your family!
Learn More
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From Our Friends
South Dakota's Dave Ehlers sends us this
inspiring
message:
"Here are Denise, Dillon and Rachel,
posing with
just
part of our 2008 onion crop! Last year we
planted the
Ailsa Craig yellow, and the Mars red. We're
always the
envy of the town, with the size of the onions
we grow;
people stop by just to look at the size, and
can't
believe they can grow here.
"We've been purchasing Dixondale onion plants
for
several years now, and have never been
disappointed. In the part of South Dakota we
live in,
the weather can violently change on us; in
the spring it
can be sunny and 70 degrees one day, and snowing
the
next.
The summers can be brutally hot, and drought is
common. Your onions have never failed us:
seriously,
they have withstood snow, hail, high winds,
drought,
and near-freezing temperatures, and we always
get a
crop we can use. My wife cans the best salsa
in town
using your onions, and our neighbors love it
when
they see our kids carrying jars to share with
them.
"Where we live, spring seems to start a bit
sooner
than
the rest of the state, so I like my onions in
the ground
sooner. Dixondale always accommodates me by
sending them when I want them, and not just
because
our area says we need them by the specified time.
"Thanks, guys, for choosing to specialize in
one thing,
and doing it better than anyone else!"
We love hearing from our customers. Send us
your
favorite "onion photo" and we'll try to
include it in a
future newsletter, our next catalog or our
online Photo Album. Click
here for details on how to
submit your photos.
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Around the Farm
Exceptional Employees
Duda, the largest farming operation in the
United
States, opened an onion-packing operation in our
hometown a few years ago. At the time Darrell
Duda, a
close friend of mine, said he was concerned
about the
availability of labor. He told me, "I've been
told that
there's not that much labor available -- and
all the
good people work for you." I considered that
a great
compliment!
Pictured here is one of those great people, Lupe
Contreras. Lupe's been working for us over 30
years,
and last year she came down with breast cancer.
We're happy to say that she's now doing
great, and is
back at work. There's no one who comes close to
Lupe when it comes to how fast she can bunch
onions! We kid that she has a bundle in the
air at all
times. We're happy to have Lupe healthy, and
to have
her sweet smile and contagious laugh greet us
each
morning.
Oh, and by the way: Duda closed their plant
last year --
because they couldn't find enough good labor!
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Cooking With Onions
Leek Casserole Milanese
- 5-6 large leeks (about a pound and a half)
- 1/2 cup of oyster or button mushrooms
- 2 teaspoons of oil
- 1/2 cup of dry white wine
- 3/4 cup of whipping cream
- 1/2 teaspoon of salt
- A dash of nutmeg
- 1/4 cup of fresh bread crumbs
- 1/4 cup of Parmesan cheese, shredded
Rinse the leeks thoroughly in cold water, then cut
them diagonally into quarter-inch slices. This should
result in about three cups of leeks. Set them aside,
and then slice your mushrooms.
Next, add the oil to a large skillet, and cook the
mushrooms for 3-5 minutes over medium heat until
they're tender. Carefully pour in the wine, and cook the
mixture until it starts to boil. At that point, immediately
reduce the heat, and continue cooking until most of
the wine has evaporated. Then add the cream and the
spices and return the mixture to a boil. Let it cook for
three minutes, stirring occasionally.
Once the mushroom mixture has thickened slightly,
add the leeks. Mix thoroughly, and transfer the mixture
to a one-quart casserole dish. Top it all with the bread
crumbs and shredded cheese, and bake it at 400
degrees for 20-25 minutes. You'll know it's done when
the topping turns golden-brown. Serves six.
Onions can enhance so many dishes, from simple
salads to complex entrees; and they can also be
consumed raw, fried, sautéed or baked. We
periodically receive sumptuous recipe suggestions
from our employees and from you, our customers.
We want to share one with you each month, so that
you can take full advantage of the fruits of your labor! If
you have one you would like us to print, please email it
to us at
customerservice@dixondalefarms.com.
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Q&A: Preparing the Soil
Q. How do I prepare the soil before planting
my onions?
A. The best way to grow onions is in direct
sunlight, on broad beds four inches high and 20
inches wide. The spacing from the center of one row
to the center of the next should be a full 36 inches.
As for the soil itself, you'll do best if you layer a band of
phosphorous-rich fertilizer 2-3 inches below your
onions at planting time. Here's how to do it: dig a
narrow, four-inch deep trench in the center of the row,
then pour in 1/2 cup of fertilizer per 10 linear feet of
trench. Next, cover the fertilizer with two inches of soil,
and plant your onion sets in two rows, six inches to
either side of the trench. Never plant onions in the
fertilizer trench!
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Fun Onion Facts
The humble onion is the state vegetable of four of
these United States. In Georgia, it's the Vidalia. The
official favorite of our home state is the Texas Sweet.
Utah serves up the Spanish Sweet Onion, while
Washington State prefers the Walla
Walla. Delicious, every one!
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Send Us Your Product Reviews!
In addition to sending us recipes and 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
your opinions!
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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 8:00 AM to 5:00 PM
Central
Time at 877-367-1015, or
e-mail us any time
at
customerservice@dixondalefarms.com.
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