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Harvest Onions

Image by Thomas Martinsen

 

Farm Recipe:

Homemade Onion Rings

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Ingredients:

  • 2 large onions, peeled and sliced into rings

  • 1 cup all-purpose flour

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1 cup buttermilk

  • 2 cups breadcrumbs

  • Oil for frying

Instructions:

  1. Heat oil in a deep fryer or heavy-bottomed pot to 375°F (190°C).

  2. In a bowl, mix flour, salt, and pepper.

  3. Dip onion rings in buttermilk, then dredge in the flour mixture, shaking off excess.

  4. Dip again in buttermilk, then coat with breadcrumbs.

  5. Fry onion rings in batches until golden brown and crispy, about 2-3 minutes per batch.

  6. Remove with a slotted spoon and drain on paper towels.

  7. Serve hot with your favorite dipping sauce.

Image by Sorin Gheorghita

 

When is it "pick-perfect"?

Harvest onions when the tops have fallen over and started to dry out, usually about 100-130 days after planting for most varieties.

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How to Harvest:

  • Gently lift the onions from the soil by grasping the tops near the base.

  • Avoid pulling forcefully to prevent damage to the bulbs.

  • For green onions (scallions), simply snip off the tops at ground level when they reach desired size.

Storage:

  • Cure onions by laying them in a single layer in a warm, dry, and well-ventilated place for 1-2 weeks until the skins are dry and papery.

  • Store cured onions in a cool, dry, and dark place with good air circulation. They can last for several months if stored properly.

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