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.