I used up the last of the keeper onions this week. I had picked them up from Paul Gregory last October and stored them in the dark at the back of the closet pantry in the basement, which stays at about 58′, like most of the house. Just this week one of them took moldy, and I only had a few left, so I chopped them up and divided them into recipes.
One of the onions I dried with the electric dehydrator to use as onion flakes in soup. I’m being chary with electric power these days, but I figure this is a reasonably efficient use of energy, as it takes considerably less than the oven would to dry the same food. And in the Northwest winter solar drying is really not an option.
So I have to resort to the grocery stores for my onion supply. It’s a staple vegetable, nearly every soup or stir-fry recipe starts with sauteed onions. I’m going to hit Fresh Local to see if Jean has any onions. Next winter I need to make sure to overwinter leeks to tide me over from the last keepers to the first spring onions.