Among our most beloved winter storage vegetables are those from the Allium family.  This includes all of your favourite onions, the mighty shallot, the mysterious leek and the most versatile garlic. I personally don’t feel that any savoury recipe is complete without an onion thrown in there somewhere.  Onions make up one third of the French flavour base known as mirepoix (along with carrots and celery) that kick off most French recipes.  Lest you think that French cuisine is the only one that holds this trinity in high esteem, Italian cooking calls this trio Soffritto, and many sauces and soups are based on these three humble veggies. Onions and garlic have the magical ability to shapeshift from pungent to sweet, crunchy to soft and opaque to translucent, making them all true powerhouses in the kitchen. Like many winter storage crops, onions and their like need to be cured after harvest.  For onions, laying out in a dry location for several days is essential.  The outer layers cure into that papery skin and lock in the moisture and flavour.  This step also protects the onions from spoilage, which is how a cured onion can last for several months. Now that the onions and garlic have cured, we have a wide variety to choose from and should have plenty for months to come.  A quick scan of this week’s offerings shows around a dozen varieties of garlic and at least five different onion types available. It is great to know that regardless of which type of allium you choose, they will last in your pantry for weeks to come, giving you plenty of time to explore recipes and come up with your own favourites. For maximum life, it is best to store onions in a cool, dry and dark place.  <a href="https://www.theorganicbox.ca/food-storage-tips" target="_blank">Click Here for more storage tips</a>.