Summer 2026 Week 10 Newsletter

Howdy Folks,

The onions are in!  It's been a good harvest.  They were pulled from the ground and laid out to dry a little before their tops got chopped and then put into ton totes curing!  Check out the pictures below to see images of the onion harvest.  We were lucky to get them all out of the field before it rained again, so this past week and weekend were a bit of a push.

The onions are now stacked in our new packhouse curing.  The bins are stacked in two rows three bins high and are covered with a tarp, and a ventilation fan is pulling air through the stacks.  They will be here for about a week, until the neck where the leaves were cut dries out and preserves the juicy onion inside and the outermost layers crisp up a bit.  Then they will be transitioned to a walk in cooler, where they will stay until sold out.

Your Farmers,
Chris, Aeros, and the Who Crew

In Vecino Field sweet onions being pulled. Here they will lay for a day or two until the crew comes back and cuts off their tops and puts them in bins to cure.

Wagon full of sweet onions ready to cure. What happens here? All the outer layers of the onion that still have moisture are going to have time to dry out and create the crinkly paper layer to preserve the juicy moist layers benealth. These onions curing now in the end of July will be the same onions that we are eating in fall and winter! If stored in ideal temperatures and humidity they can last until spring!!!

Notice the black circle, this is a piece of corrugated drainage pipe cut to the length of the bin. It’s positioned here to allow more air flow into the center of the bin.