In this issue...
  • Onion of the Month
  • From Our Friends
  • Around the Farm
  • Cooking With Onions
  • Q&A: Watering Your Onions
  • Fun Onion Facts
  • Send Us Your Product Reviews!
  • About Dixondale Farms

  • Affiliations
    Fertilizing Your Onions April 2009

    Bruce & Wife Dear Fellow Gardener,

    We're often asked for onion fertilizing tips, and now that it's spring, we thought this would be a good time to address the issue.

    Typically, your onions will need additional nitrogen (the "N" in the standard NPK fertilizer formula) three weeks after planting. Apply the fertilizer at a rate of 1 cup per 20 feet of row, and spread it along the center of the top of the bed. Repeat this process every 2-3 weeks.

    If you have alkaline soil, a sulfur-based fertilizer such as ammonium sulfate (21-0-0) is recommended. If your soil is acidic (below 6.5 pH), a calcium-based fertilizer, such as calcium nitrate, will provide nitrogen while raising the pH.

    A good solution for organic gardeners is OmegaGrow for Onions, a liquid fertilizer that offers the highest concentration of nitrogen available in any organic fertilizer. Spray it on the beds every two weeks at the rate of one tablespoon per gallon of water.

    To prevent thick necks on your onions, you'll need to stop fertilizing within three weeks of harvest, when the necks start to feel soft.

    Happy fertilizing!

    Bruce "Onionman" Frasier

    leek of the month Onion of the Month
    Lancelot Leeks

    This month, we'll let one of our customers, fellow Texan Joe Caruana, speak for us when it comes to our Onion of the Month (which isn't actually an onion at all!).

    "We have a roadside stand in Big Flats, NY, and I buy onions and leeks from you guys.

    "Here's a picture of some of the Lancelot Leeks that I received from you and grow in Big Flats, which is below the Finger Lakes in Upstate New York. They were freshly pulled and ready to go to the veggie stand. My customers loved them!

    "What a great job you do on your end!"

    Learn More

    big daddy From Our Friends

    Customer W. Doseck of Wapakoneta, Ohio took this photograph of his granddaughter holding Big Daddy onions in both hands. What a cutie!

    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.

    jesse james Around the Farm
    Spring Has Sprung

    It's April, and that means it's time to get the packages out the door! This year it's exceptionally difficult, because of the huge increase in volume we're experiencing. We're shipping 20,000 packages a week, so please, bear with us if your package doesn't arrive on the exact day you expect it.

    The man most responsible for getting the packages packed and shipped to our customers is Jesse James Jaime. Jesse has been with the company since high school, and at just 23 years old, he's an exceptional leader and team player. He's also our youngest manager, and we are so thankful to have someone with his energy to supervise the 30 people who are packing our orders. Seen here is Jesse, enjoying lunch. Even though we were busy, we still had time for a great catered lunch buffet for Bruce's birthday on the 2nd of April!

    Cooking With Onions
    Charred Red Onion Salsa

    • 3 medium-sized red onions, skin on
    • 1 teaspoon of crushed red pepper flakes
    • 2 tablespoons of fresh oregano leaves
    • 2 tablespoons of white wine vinegar
    • 1/4 cup of balsamic vinegar
    • 1/4 cup of olive oil
    • 1 cup of pitted olives

    Preheat your oven to 425 degrees. Cut the onions in half, and place the halves cut-side down in a shallow casserole pan. Bake them for 30 minutes or until the cut sides are blackened, and the onions feel a little soft when you pinch them.

    Remove the onions from the oven and allow them to cool. Peel off and discard the skins, then process the onions, red pepper flakes, vinegars, and oil in 2-3 second bursts in a food processor until they're coarsely chopped. At that point, add the remaining ingredients and continue to process in 2-3 second bursts until the entire mixture is chopped. Makes 12 servings.

    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

    Q&A: Watering Your Onions

    Q. How often should I water my onion plants?

    A. Newly-transplanted onions should be watered immediately, so you can help them get established. Afterward they'll require gentle daily irrigation, because onions have shallow root systems. Avoid overhead watering, as it can cause foliar diseases.

    Be careful not to water too much; an obvious sign of over-watering is an unhealthy yellow tinge to the onion leaves. Conversely, if your onions are under-watered, you'll notice that the soil will be dry and cracked around the bases of the plants.

    Onions generally require about 30 inches of water during the growing season in order to mature and bulb properly. The nearer the harvest, the greater the onion's need for water. However, when you notice the tops start to fall over, that means the onions are almost ready to harvest. Stop watering at that point, and let the soil dry out.

    Fun Onion Facts

    If you've got a sliver in your finger, you can use an onion to help remove it painlessly. Just tie a piece of onion over the sliver with a gauze band and let it sit overnight. The onion's astringent properties will draw the sliver to the surface, where it can be easily removed in the morning.

    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!

    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

    phone: 877-367-1015
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