The big harvest is underway, starting with onions. This has been a killer year for onions for us, for reasons we are trying to figure out. Our sweet onions have been just huge -- some over two pounds and about the size of Sonora's head. Those are nearly unsaleably big, though we are selling some to Cattails restaurant, just down the road, for their onion rings. The storage onions are coming in strong as well. We've set up our oldest, smallest greenhouse for onion curing by draping black plastic inside and creating racks with a ginormous fan blowing at one end to keep the air moving. Those silver racks are 8x12 feet and probably hold about a thousand pounds of onions a piece. So far we have about a third of the storage onions harvested. After they dry down, we'll cut the tops off and move them to cold storage for the winter. Last year we were still pulling good onions out of the cooler in April, when we ran out -- looking forward to seeing how long these will last!
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