I just cannot resist salvaging food. Why should I not save money and use all that comes my way? Four onions from the chicken food will be totally used. I started cutting before I remembered I wanted to take a picture. Actually, I could not afford an onion I wanted for yesterday's dinner!
How the onion slices
*In the bowl at top left is what I am keeping of two onions already cut. Will these onion tops be good flavoring? I have never used onion tops from this type onion.
*Clockwise is part of the scraps. I will freeze it for homemade bug spray later on.
*On the saucer are two tops that might sprout or make more onions. The parsimonious dork in me wants to know. When I get a chance, I may put them in soil. What do you think will happen?
*One whole onion remains to be cut.
*At the very bottom left is a partially disassembled onion.
Wednesday, I had no onions left from the five pounds of Vidalias I dehydrated last fall, free Vidalias, if you recall. The chicken that I wanted to season with onions was delicious with salt, pepper, Italian Seasoning (flakes), dehydrated-by-me red, sweet pepper, and a fresh celery stalk. Now, my supply is restocked somewhat.
I read that onions are not good if they have sprouted. Someone should have told me this earlier in my life because since I have cut onions at home with Mama, I just slice around the green part, discard it and use the rest of the onion. This is my first time using onion tops other than green onion tops. Charlie disagrees that sprouted onions are bad onions. Like he said, you just don't eat rotten onions.
The onions await prep for the dehydrator.
Your turn
Do you discard onions in the condition these are in? Do you eat the tops from this type onion? What are my chances of these onion tops growing?
The onion starts growing a new onion in the center, causing the outside to rot. If you peeled off all the outside layers the inside piece would look like a green onion with the tops. I don't think you'll get the tops to grow by themselves.
ReplyDeleteI never use the tops of the inner onion, because they're usually wilted and discoloured from sprouting in the basement in the dark.
We replant whatever onions are left in the basement into the garden in the spring to grow a new batch.
Wendy,
ReplyDeleteThanks for the information. Yes, some of the outside did not seem worthy of saving. So, I peeded it off after I sliced off the top. Then, I stood the onion up and cut four sides to remove the inside. Only a bit of the inside was edible--part between green core and outside layers. As you can see, these tops are bright green, obviously having had plenty of sunlight! The tops are perking up and growing a bit in one day. However, it remains to be seen as to what this means...more green tops? Now, I cannot wait to get more sprouted onions to plant.
Thanks for the good information, borne of experience. I have little experience. I just experiment!
I've salvaged many an onion and haven't died yet :-) I often just cut away the icky parts and if the rest is clean and firm and smells right, it's good. I think it's awesome you even saved some for later use as bug spray.
ReplyDeletePatti,
ReplyDeleteI am so glad you are not dead! Clean, firm, and smells right...my criteria,too. Nothing was wasted. Plus, we can eat my bug spray and not die or be poisoned. Thanks for stopping by. Come back often. Now, I have to check out your post.
Patti, I mean I will check out your blog.
ReplyDelete