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Organically grown. Painstakingly developed in the 80s by Leonard Pike at Texas A&M University, and named for their ideal October 15 planting date in Texas, this flattened, yellow-skinned onion with rounded shoulders is perfect for hot summer climates.
Texas 1015Y is unusually mild and sweet, disease-resistant, good for storage when cured, and can weight over 1 pound. If you live in a northern climate, try Walla Walla.
A superb bunching onion that, instead of a bulb, produces generous clusters of 12 to 16 inch tall slender white stalks with edible bright green tops. Evergreen White is very cold hardy and can be planted in the fall and overwintered, or early spring planted for late spring/early summer harvest. Wonderful sliced on baked potatoes and in salads, or grilled on the barbeque.
Organically grown. Walla Walla sweet onions have their origins in Corsica, brought to Washington’s Walla Walla Valley by a French immigrant named Peter Pieri, where he perfected the extra large, extra sweet, yellow-skinned onions available today. Ideally suited to the Pacific Northwest climate; thrives in any region with mild summers. Walla Walla is the state vegetable of Washington. For hot summer climates, try Texas 1015Y.