Onions are available in a diversity of varieties. Sweet Spanish onions are the best for fresh consumption, while sulfurous storage onions will last all winter after a fall harvest. We harvest onions at various stages of maturity, beginning with ½-inch diameter green onions, all the way up to 3-4 inch bulbs.
Leeks are the mild cousin of onions, with the same great properties but less pungent flavor which gives them great versatility when cooking.
Garlic, a cooking staple, is grown from cloves planted in either the fall or spring. The plant requires a full growing season to mature from a single clove to a full bulb consisting of 8-12 cloves, depending on the variety.
Chives are grown for their flavorful, slender leaves.