Storage: Onions should be stored in cool, dry, dark conditions, to minimize sprouting. Don’t freeze, although onions can be refrigerated once cut.

Uses: In our house, every cooked dish starts with a saute of onion and garlic in olive oil. To moderate the bite of raw onion, soak cut onions in vinegar for 20 minutes. This makes a good start for a vinaigrette. Cooking onions whole yields a sweet, mild flavor. We grow several varieties of onions: Walla Wallas are mild and sweet; red onions are a bit sharper but nice raw; cipollini are similar to Walla Wallas and are excellent roasted whole; shallots are creamy, flavorful and mild; and yellow storage onions have a sharp bite that adds great flavor to cooked dishes.

• Browned Cabbage with Fennel and Onions
• Cipollini and Carrots with Short Ribs
• Curried Carrots and Lentils
• Easy Strudel Quiche
• Fried Cabbage with Potatoes
• Grilled Zucchini and Red Onion Salad
• Kohlrabi and Chicken Stew
• Maye’s Red Cabbage Salad
• Mirepoix
• New Potato and Spring Onion Pizza
• Pizza Primavera
• Red Cabbage Saute
• Roasted Onions on a bed of Herbs
• Russian Cabbage Borscht
• Sautéed Chinese Cabbage with Blue Cheese, Walnuts and Apples
• Solyanka
• Soy Sausage-Stuffed Cabbage Rolls
• Spiced Short Ribs with Cabbage
• Stuffed Cabbage Leaves
• Szechwan Noodles with Peanut Sauce
• Vegetarian Baeckoffe
• Warm Red Cabbage Salad
• Winter Squash and Black-Eyed Peas Coconut Curry
• World’s Best Braised Green Cabbage