I’m looking forward to beautiful braised Cipollini onions this summer! Their mild sweet flavor is great for kebabs on the bbq too. It all started about 6 weeks ago in the greenhouse when we seeded this heirloom variety into open flats. This morning we pulled the starts out of the flats and trimmed up the tops & roots. Don’t they look cute! Later today they are headed out to be transplanted into the field. We plant them by hand and after 4 months of watering & weeding they’ll be ready for roasting – yum!