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Organically grown. Walla Walla onions have their origins in Corsica, brought to Washington’s Walla Walla Valley by a French immigrant named Peter Pieri, where it was perfected into the extra large, extra sweet, yellow-skinned onion it is today. Ideally suited to the Pacific Northwest climate, and does well in any climate with mild summers. For hot summer climates, try Texas 1015Y.
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.
Organically grown. 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.