When I bought garlic stock for seed in the fall for my first ever garlic crop (patience! Mine won’t be ready till August), I bought some extra garlic to sell and it went in a flash. I met up with Noah from Aprilla Farm at the recent organic conference and stocked back up for your enjoyment.
These flavorful and pungent red and yellow cooking onions are just the thing for soups and stews…. and every other recipe that starts with some chopped onion in a hot pan. These open-pollinated beauties are called Rossa Milano and Dakota Tears, which live up to their name. If kept in a cold, dark, dry place, these onions should keep well into the spring.