|
Onion - Italian Red
The Onion Rossa Lunga di Firenze, 'Allium cepa', is a lovely Italian onion with excellent, strong onion flavor and attractive, dark red skin. This is a very tasty Italian onion commonly used in Italy for Pinzimonio, a colorful mixture of raw vegetables served with a separate bowl of olive oil and salt. The Italian red onion is attractive and can be used with almost any dish requiring onions. It is an intermediate day onion and will produce bulb in most areas of the USA. The Rossa Lunga di Firenze onion should be planted in the early spring as soon as the soil can be worked. Because the size of the bulb is directly related to how big the foliage gets, it is recommended to start the onion inside 8 to 12 weeks before last frost date. Onions prefer light well drained soil and with lots of organic matter. They should be kept evenly moist and not allowed to dry out. It is very important to keep onions weeded. Note: If the bulb pushes itself out of the ground, cover it with mulch or straw, not soil. ... find out more
Celery - Tall - Utah 52 70 Improved The Celery Tall Utah 52/70 Improved, 'Apium graveolens var dulce', has a far superior flavor than grocery store celery. The fruits of the labors of experienced gardeners will be even sweeter when growing celery. Tall Utah grows best in climates with long, moderate temperature seasons, but can be grown most places with the proper technique. Celery is worth the effort. Details are inside the packet of seeds. Plant around the last average frost date in the spring. In the north, mid-west, northern south, store seeds indoors to transplant outside. Celery prefers well drained soil that has lots of organic matter. Harvest stalks when they are at least 6 inches tall and cut with a sharp knife just below the ground level. |
|
