Today we harvested about one third of the walking onions. They are perennial, self-spread, and grow with next to no care. Every part of it is edible.

• I make onion stock for soups out of the 2-3 ft stems
• Each stem produces 4-5 pearl-like onions; each with a new scallion
• Plus the bulb underground.

They do not need to be cured. Refrigerator storage is adequate. Baby onions and bulbs last a good three months. They have a shallot-type flavor.

We cut the almost three foot stems with baby onions off first. Then, Amalio got the shovel.

Here’s one.

Then we turned to the garlic patch, freeing one to see its size. OMG, they were the biggest in five years. Most were the size of my palm. I wondered why. Ah, this was the first time planting soft-necked garlic. The difference in yield was literally measurable. Could be the altitude; who knows. But, soft-necked from now on!

So, the haul was these three containers. Now the processing!