Growers in the sunny, fertile Snake River Valley of Idaho and Eastern Oregon produce more high-quality storage onions than any region in America, planting approximately 21,000 acres every year. This combination of climate and soil creates favorable growing conditions for third- and forth-generation farmers who harvest more than 24,000 carlots (40,000 lbs. per carlot) annually.
Our growers plant yellow, red, and white varieties of sweet Spanish seed. Sometimes these onions are also called "Spanish Onions" or "Spanish Sweets." The crop is planted in March and April, and harvest begins in August and continues into October. Yellow onions accounting for approximately 90% of the acreage. With state-of-the-art storage facilities, premium Idaho-Eastern Oregon onions are available from August to March/April.
Like grapes grown for fine wine, onions also respond to soil qualities, sunlight, and the latitude and longitude of their growing area. The rich volcanic soils and dry climate that produce outstanding potatoes also produce some of the finest onions in the world, with a unique combination of mild flavor, large size and tight, dry skins.
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