The whole issue with onions is growing the right type for your region. Onions form in response to how many hours of daylight they receive, so you need to choose not just the right onion but also the right planting window. Once onions are in the ground, they’re pretty easy. But definitely do your homework on the front end to make sure you’re getting the right kind.
Onions were an important food for the Pilgrims because they were easy to grow and stored well. In Gervase Markham’s The English Housewife, first published in 1615, a recipe for turkey gravy recommends including a “good store of onions.” This onion, ‘Pumba,’ is actually a great storage onion, but only recommended for Southern gardeners because it is a short day type.
These perennial weeds smell like their namesakes, and there’s no mistaking their presence when you mow over them. Wild onion has flat leaves, while garlic is round. They both grow from bulbs and form clusters similar to chives. To remove them, avoiding hand-pulling. It only serves to separate the main bulb from the tiny bulblets surrounding it, which remain in soil and sprout. To dig wild onion or garlic, excavate about 6 inches deep to get the whole bulb. Otherwise, spray with herbicide. The kind that kills nutsedge works on wild onion and garlic. In late spring, these weeds produce small bulbs atop long stems. Snip these and destroy them. They contain new bulbs—they’re this weed’s way of spreading and covering new ground.
Plants have filled out and are blooming strongly one month after planting. Approximately four to six weeks after planting is the right time to start giving containers a weekly dose of soluble plant food. Otherwise, wait until midseason to add a handful of slow-release fertilizer to the top of soil (if you can find it) and water well. Wait to add a saucer beneath large planters until you need to water the pot daily to keep plants from wilting. Otherwise, you may deal create root rot if roots have not filled the entire soil volume.
You don't even have to leave Atlanta Hartsfield-Jackson International Airport to experience some of the best in local cocktail culture. One Flew South in the international terminal has a top-notch food program from celebrated Atlanta chef and Soul author Todd Richards (don't miss the collard green ramen) that will make you forget you are eating in an airport and a deep cuts cocktail menu with classics like an Old-Fashioned, Sazerac, Aperol Spritz and the Nearest to Happiness (pictured) featuring Uncle Nearest 1856 whiskey, lillet rouge, lemon, simple syrup and muddled blueberries and mint, the fartherest cocktail imaginable from a sad, sugary airport margarita.
If you cook at all, you’re probably familiar with the internal structures of an onion. Guess what? Onions are what’s known as true bulbs Tulips are also true bulbs. A true bulb has layers of fleshy tissue that act as the food storage organ. Roots form at the base of the bulb and serve to anchor the bulb in soil and absorb water and nutrients. When you buy bulbs, you’ll often see dried root remnants at the base of the bulb. Examples of true bulbs: onion, garlic, allium, daffodil, tulip, amaryllis, grape hyacinth, Dutch hyacinth, Dutch iris, scilla, lily.
The bookstore and cafe are divided by a wide front-to-back hallway, keeping the spaces distinct but cohesive. The high ceiling, skylights and playful mobile draw your eyes around the space. The clean white backdrop complements the salvaged elements in the design.
This Corning small house features three distinct buildings, a main house clad in corrugated weathered steel, a garage in black corrugated steel and a peaked barn in rough-sawn pine. A studio space in the home features a lofted bedroom above accessed by a modern metal staircase.
The custom shelving unit delineates the dining room from the living room while providing storage space on both ends. Pale gray walls are offset by warm and lively accents across the room – a coral armchair, an electric fireplace and a potted fern – creating a cozy and eclectic whole.