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The jar on the front right was the refrigerator batch. You can tell because the onions still look raw. You can also tell which ones were boiled in the brine before canning, as they are more translucent.

I have this depression era reaction to fresh abundant inexpensive produce. I buy a lot of it. Even if I don’t quite know what to do with it all. OK, the first step is admitting you have a problem, right?

Thus was the situation when I saw a 25 lb bag of Walla Walla Sweet Onions for the bargain basement price of $10 back in July. They were huge. They were just harvested. They were sweet and wonderful. The issue is that sweet onions (like Walla Walla, Maui and Vidalia) do not store for long periods of time. They are a seasonal item (which is part of why people go nuts for them).  Read the rest of this entry »

Jennifer Kleffner

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