Now this is interesting, I think. I mean, if your onion stays there too long, it starts to sprout a green stem. Why not use that in cooking – the onion is probably too far gone, but the green part is still part of the onion, and should be good, right?
There are some more concepts here – I don’t know anyone who has done any of these, but I would try it at least once.
I don’t know where this info came from – I picked it up off an FB page I visit. It certainly seems helpful, and I would be happy to credit the creator if I could.
UPDATE: FARMER’S PAL CREATED THE VEGETABLE COLLAGE PHOTO – they’ve just contacted me with that info.