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Growing on the High Plains: Know Your Onions (Part 1)

There's nothing quite as distinctive as the familiar spice and tang of a cut onion. Whether you've pulled them wild from the yard or someone's slicing a shallot, leek or chive for an aromatic meal. 

Today on Growing on the High Plains, we'll take a bite out of the many layers of biology and history that make up the common onion. You'll laugh. You'll cry. And you'll do it all again next week in part two! 

 

Years ago Skip Mancini left the rocky coast of Northern California to return to her roots in the heartland. Her San Francisco friends, concerned over her decision to live in a desolate flatland best known for a Hollywood tornado, were afraid she would wither and die on the vine. With pioneer spirit, Skip planted a garden. She began to learn about growing not only flowers and vegetables, but hearts and minds. If you agree that the prairie is a special place, we think you'll enjoy her weekly sojourns into Growing on the High Plains.