June 2015
New Header 100 Straight
  

Here in South Texas, our cup runneth over... With rain, that is. After a five-year drought, we've received our annual rainfall in just two months! Typically, these wet conditions come and go pretty quickly, but this rain has hung around. 

 

To our customers who received plants that were not to our typical standards, we deeply apologize. Usually, we do not irrigate any plants two weeks prior to harvest to allow them time to dry and toughen up for the trip to our customers. But this year, like it or not, Mother Nature did her own irrigation. 

 

We can't control the weather, but we can control our spirits, and we do appreciate all the customers who understand the considerable effort that was made by all of us at Dixondale Farms this year. 

 

Until recently, almost all our customers here in Texas were facing water restrictions that would limit or prevent them from watering their vegetables. It's a frightening concept to think your water supply could disappear, and I think this is why no one wants to complain.

 

In the long run, this rain will be beneficial to all growers in Texas. But, at least for now, please don't pray for any more rain.

 

Happy Harvesting, 


signature
Bruce "Onionman" Frasier

Spotlight on Longtime Customers

Many of our customers share photos of onions they've harvested together as families. We've watched their children mature and succeed at onion-growing over the years. It pleases us to know that gardening traditions are continuing through the generations. What a wonderful activity that families can engage in together in this hurried world!

 

In this issue, we'll share such a family with you.

 

 

 

Bob and Jan Hopkins of Sheridan, Indiana (above) have been growing Dixondale onions since 2004. They've  entered many county and state fairs, winning many prizes with the onions they have grown.

 

 

Their granddaughter (above)  and grandson (below) have also gotten into the act of growing prizewinning onions.

 

 

  

We have featured the Hopkins family in our catalog for years. They grow anything from Intermediate Day to Long Day onions, all of them winners in our book!

Featured Products
Fertilizers and Weed Control After Planting

For those of you still growing your onions, we offer numerous products to help you fertilize and protect them. All of our fertilizers and feed-and-weed products come in four-pound bags, as well as our new resealable 12-pound bags.

 

Our 10-20-10 fertilizers help your onions establish and maintain their root systems. We recommend Dixondale Farms Onion Special 10-20-10 (below).

 

product of the month  

 

To feed and weed your onion plants at the same time, try our Dixondale Farms Feed and Weed 10-20-10. This is a unique, very effective fertilizer and organic pre-emergent herbicide all in one.

  

For all-organic feeding and weeding, All Natural Feed and Weed 2-5-3 is ideal. This purely organic product combines an all-natural fertilizer with the pre-emergent weed control power of corn gluten meal.

 

  OmegaGrow

 

Keep the soil nutrient-rich for robust onions. Once your plants are established, feed them Ammonium Sulfate Fertilizer 21-0-0 to maximize growth and bulbing potential. This will help your onions generate more foliage and, therefore, more rings and larger bulbs. OmegaGrow (above), our exclusive, all-organic foliar feed, has everything your onions need to grow big and strong, and is gentle on the environment.

From Our Friends
Fifth Generation Farmer

This month's featured customer is Lily of Goshen Valley Grains in Bentleyville, Pennsylvania, a nationally known provider of grains, milled flour, and other products.

 

 

 

Lily's a fifth generation member of the family that owns the farm, so Goshen Valley Grains and Dixondale have a lot in common. The variety she's displaying here is Red River, one of our most popular Long Day onions.

 

As you can see, including the leaves, this onion is just about as tall as Lily!  

Around the Farm
Walk Against Child Abuse and Neglect

The onion season is drawing to a close here at Dixondale, and we're looking forward to the summer. Hopefully the excess rain is behind us!

 

 

Recently, some of our employees enjoyed a brisk Saturday morning walk. On May 16, the Wintergarden Women's Shelter presented a 2K Walk Against Child Abuse and Neglect here in Carrizo Springs, Texas. Dixondale participants included the folks pictured here: Back Row, left to right: Janice Carrillo, Bonnie Hernandez, Rose Hernandez, and Jeanie Frasier. The front row kiddos are Emarie and Felix Sifuentez (Rose's children). 

 

We're thankful they took time out of their Saturday morning to show support for such a great cause, and that Mother Nature gave us a break on the rain for a couple of hours!

Cooking with Onions

Grilled Cheese With Gouda, Roasted Mushrooms, and Onion

  • 1 medium onion, sliced (the sweeter the better)
  • 8 ounces mushrooms, sliced
  • 2 teaspoons olive oil 
  • Salt and pepper
  • 4 tablespoons butter
  • 4 slices bread of choice
  • 1 cup gouda cheese, shredded  

Preheat oven to 400°F. On a baking sheet, toss sliced mushrooms and onion in olive oil. Sprinkle with a few pinches of salt and pepper. Bake in oven for about 20 minutes, or until roasted.

 

In a skillet stove top, melt 4 tablespoons butter over medium heat. While butter is melting, assemble sandwiches. On one slice of bread, layer shredded gouda, the roasted mushrooms and onions, then more gouda. (Layering this way ensures that the melted cheese will hold the sandwich together.) Salt and pepper to taste. Top with the other slice of bread. Lightly press together.

 

In the melted butter, place each sandwich down and cook for about 2 minutes, until lightly browned, then gently flip the sandwiches on the other side, and cook for an additional 2-3 minutes, or until cheese is melted and sandwiches are browned. Serves two.

 

http://shewearsmanyhats.com/mushroom-onions-gouda-grilled-cheese/ 

 

Recipe courtesy of Amy Johnson. For more delectable recipes, visit our Web site.  If you have a recipe you'd like us to print, email it to customerservice@dixondalefarms.com.

Q & A: Drying and Harvesting Your Onions
Q:   How do I know when my onions are ready for harvesting?
  

A: When the tops of the onions turn brown or yellow and fall over, it's time to harvest. Ideally, the plant will have about 13 leaves at this point. Pull the onions early in the morning on a sunny day.

 

 

 

Dry the onions in the sun for two to three days. If you plan to dry them outside, lay the tops of one row over the bulbs of another to prevent sunscald, as shown in the photo. The entire neck (where the leaves meet the bulb) should be dry, all the way to the surface of the onion, and shouldn't "slide" when you pinch it. The skin will take on a uniform texture and color. If rain is expected, you'll need to dry your onions indoors. Spread them out in a well-ventilated area with room to "breathe." Drying your onions indoors may take longer than outdoors.
All Your Questions Answered
We have answers to your frequently asked questions! Just click the link for information on when to order your onions and how to find your frost and freeze dates, as well as for tips on planting, caring, feeding, harvesting, and storing them.

You can also print our electronic Planting Guide, or download a PDF version for easy reference.

And be sure to review our short videos, on topics ranging from bolting and fertilizing, to how onion plants are harvested, and how they deal with cold weather.
About Dixondale Farms

As the largest and oldest onion plant farm in the U.S., Dixondale Farms offers a wide selection of top-quality, disease-free, ready-to-plant onion plants. To see our complete product line, request a catalog, or for growing tips and cultural information, visit our Web site. We're also available from 8:00 AM to 5:00 PM CT at 877-367-1015, or e-mail us at customerservice@dixondalefarms.com.

 

Whether you're planting one bunch or thousands of acres, we're committed to your success.

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