We got our onions in the ground last week. It’s and brutally slow process and if you follow us on social media you probably saw a post about driving .1 miles per hour in the tractor! Painfully slow but so necessary and actually kind of beautiful in a way. It also gives you time to think which with three kids and a business to run there isn’t much time for that.
Onions are one of the first things to hit the soil every year and it marks the beginning of the growing season. It’s a time for reflection on last years crops and a time to look into the future of where the business is heading, what changes need to be made, and what milestones to celebrate.
Onions might be the beginning of our soil crops but they are so much more than that. They are a staple of cooking for chefs and culinary hobbyists around the world. They last through the year in cold storage. Did you know they are famous for being untraceable in the archaeological world? It’s true! Their tissues leave almost no trace at all and so their origin has been debated by botanists and food historians alike. Some research suggests that they originated in Central Asia while other research suggests they came from West Pakistan.
No matter where they originated from, onions were one of the very first cultivated crops in the world because they grew in different soils and climates, were easily transported, and lasted a long time after coming out of the ground. Ancient Chinese, Roman, and Egyptian texts have shown that onions played an important role in diets and even cultural practices. It’s amazing how far back they date and just how amazingly important they are!
We’re excited for the growing season and excited about these onions. We can’t wait to share them with you.