Above: Red Beard Bunching Onion, Green Onion, Pompeii White Onion, dehydrated
After the Harvest, it's time for some Food Prep!
Last February, I planted flats and flats of Onions: Red Beard Bunching, White Sweet Spanish, Ruby Red Long Day, Red Burgundy, Pompeii White and Utah Yellow Onion. Looking forward, I knew I would harvest a lot of onion, and dry them for saving, and also, Dehydrate some onion for saving. The DeHydrating idea came from 
Above: Onion Seeds, for sowing
Below: Onions germinating a month or so later.
Below: Red Burgundy Onions mid summer
Above: Harvested, now, it's time to Slice the smaller Pompeii White Onion for Dehydrating
Below: In the Bowl, the Onion to be Dehydrated. On the board and in the plastic cup, roots, skins and bits, to be composted
Above: Loaded onto trays for the dehydrator. The Key? try to get all pieces about as even as possible. AND,
an even, single layer of whatever you Dehydrate.
Below: After running for 4 hours, at 130潞F (55潞C), the onion bits are dried and ready for storing.
Below: 2 Big Bowls of onion sliced, and slivered, Dehydrates down to one small batch of about 8 ounces (225 grams)!
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Happy Gardening and Cheers,
BluefinStudios
All Photos by Bluefin Studios unless specified.
