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?
