It was too hot and muggy to spend much time in the garden today, so after a brief time of harvesting and tending my second carrot bed, I decided to stick to indoor garden-related jobs. Specifically, to go through what's left of my storage onions and get rid of the bad ones.
Yes, we are still eating the onions I grew last summer! I grew four varieties, three of which were for long storage and they've done great. For short term, I grew Ailsa Craig. They only store well for about three months, so we used them first. For the long term I grew Redwing, Copra and Prince and all three held up beautifully. They only started sprouting in the spring and so far only a few have been complete losses. Since my new onions won't be ready for awhile yet, I decided to make the best of what I have left.
First, I sorted through the onions and pulled out the ones that have not sprouted yet and still felt relatively firm. Those went back into storage in the basement. They filled a medium sized bowl. Then the few with minimal sprouting that were good sized and still firm I peeled and put in the refrigerator for use in salads over the next few weeks. And finally, the ones with significant sprouting and parts that were going soft I peeled, cut up all the usable onion and threw them into the food processor to be chopped and then frozen. I froze 7 half cup packets of chopped onion that I can throw into a recipe.