Thursday, April 4, 2013

Last night I used a steak knife to sever a "scallion" from a small clump of "Texas White" potato onions and ate it raw right tasted like a potent scallion, similar texture. My concerns about their turning out to be mild and sweet like I'd read are gone. Next step is to see if they switch from vegetative growth to forming the clusters of bulbs I've seen pics of.

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