[LilFarmer]

Ps, I’m gonna try your idea about the onion. I have one sprouting in my pantry lol. Luckily we have acres of wild onion here. No need to prep for that one!

[LilFarmer]

NV

275 cases; 4 deaths:

https://app.powerbigov.us/view?r=eyJrIjoiMjA2ZThiOWUtM2FlNS00MGY5LWFmYjUtNmQwNTQ3Nzg5N2I2IiwidCI6ImU0YTM0MGU2LWI4OWUtNGU2OC04ZWFhLTE1NDRkMjcwMzk4MCJ9

[amorphous]

We have wild onions here. I'm in tears when I mow them down, literally. :?

On the onion idea, plant a couple of pots in about a 4x4 planter box, preferably off the ground, near your kitchen door, along with basil, oregano, thyme, parsley, and other fav herbs, and you'll almost always have fresh herbs for cooking. And you'll only have to step outside your kitchen door with a pair of scissors for when you need them. A far better method than digging through the bottom of a refrigerator crisper for slimy onions, parsley, etc., and salvaging what you can to cook with. :)

[metmom]

Scallions are easy to grow and if you let them overwinter, like they do in NY, they continue growing in the spring and the bulbs actually divide.

I found that each single plant last year is now 3-4 bulbs together. And good flavor.