For the last couple of weeks, every time I go into our basement, I've been met with the wafting aroma of onions that have spent the past winter happily residing down there. The definite onion aroma is coming from onions that now no longer want to be kept in the dark recesses of storage, but ones that think it's time to sprout their little hearts out.
They've kept very well in the 50 degree basement temperature, but now most of those that are left have reached the point where they are not keeping well.
Although I planted the same amount of yellow onions and red onions in the garden last season as I always do, I had a bumper crop that grew to be bigger than usual size. So since each bigger onion went farther than a smaller one would, I suppose I used fewer onions.
All this is to say, I had quite a few remaining onions to sort through today, tossing the soft sprouted ones in the compost bin and keeping the ones that still looked good.
Surprisingly, the red onions that are said to not keep as well as the yellow onions seem to have made it through all these long months of storage in better shape. Curiously, too, it's the onions that were smaller in size (both yellow and red) that seem to have kept better than the larger ones. I've still got about half a milk crate left after I did my sorting.
Last year's onions still looking good at this date? Can't complain about that at all.