Just Arrived - Edible Bulbs!

Choose from onions, garlic, potatoes and shallots. It's a great time to get these tasty bulbs in the ground or in container gardens. They can be planted on their own or with pansies and violas as a cover crop until your bulbs start peaking out.

Lets Start with Potatoes

At SummerWinds Nursery, we have a variety of potatos, available while supplies last, including:

  • Potatos BulbsYukon Gold
  • Cherry Potatoes
  • Harvest Blend
  • German Butterball
  • Banana Potatoes
  • Red and White Potatoes
  • Rose Finn Potatoes

Note: Selection varies by location.

Planting Potatoes

Cut the potatoes into chunks, with at least two "eyes" (buds) per piece. Dig a planting trench 6 inches deep, fill the trench with 3 inches of compost, and place the seed potatoes in the trench cut side down, 6 to 8 inches apart. And finally, shovel 3 more inches of compost on top for form a hill.


Increase Your Yield

The hills you form on your potatoes will ultimately increase your yield. Potatoes will form along the underground stem of the plant, and when you hill them, they will effectively lengthen the underground portion of the stem. You can either add additional soil to the bed and then mold it around the plants, or you can scoop up soil from the rows and press it against the stems. Later in the season, it's easy to reach in and check the potatoes for size before you harvest them.

Harvest Time!

No need to wait until the end of the gardening season to harvest potatoes. If your potato plants are large and the plants are flowering, you may be able to harvest "new" potatoes. New potatoes are thin skinned and sweet. You can check the hills and feel around for potatoes, then either harvest them up individually or uproot the entire plant. You can use new potatoes right away, or store them.

Nothing More Powerful Than An Onion

All of the onion varieties below vary slightly in flavor, texture, and color. Although their subtle differences in flavor are appreciated by sophisticaed pallets, they can usually be substituted for one another if necessary. In terms of cooking, they will all behave the same in the pan! These onion varieties include:

  • Onion BulbsRed Onions

    With their deep purple outer skin and reddish flesh, these are really the odd-guys out in the onion family. They are fairly similar to yellow onions in flavor, though their layers are slightly less tender and meaty. Red onions are most often used in salads, salsas, and other raw preparations for their color and relatively mild flavor. The lovely red color becomes washed out during cooking. If you find their flavor too astringent for eating raw, try soaking them in water before serving.

  • Yellow Onions

    Considered the all-purpose onion, and personally, it's the one used most often. Yellow onions have a nice balance of astringency and sweet in their flavor, becoming sweeter the longer they cook. They are usually fist-sized with fairly a fairly tough outer skin and meaty layers. 

  • White Onions

    These onions tend to have a sharper and more pungent flavor than yellow onions. They also tend to be more tender and have a thinner, more papery skin. They can be cooked just like yellow onions, or minced and added to raw salsas and chutneys

  • Sweet Onions

    These onions lack the sharp, astringent taste of other onions and really do taste sweet. They are fantastic thinly sliced and served in salads or on top of sandwiches. They can range in color from white to yellow and often have a flattened or squashed appearance. Sweet onions tend to be more perishable and should be stored in the refrigerator.

Note: Selection varies by location.

Ahhh Garlic!

Garlic adds a fresh pop of flavor that can be used in a number of ways—from fresh roasted whole garlic cloves, to dried in dressings, salsas and butters, to fresh minced as part of the base for sauces, casseroles, soups and more... It's a household staple for every level of chef! Stop in to SummerWinds for these tasty varieties:


  • Garlic Bulbs

    Spanish Roja Garlic

    An heirloom garlic, whose lineage can be traced for a 100 years or more. Originally known as Greek or Greek Blue garlic. It is a generally a vigorous grower with large foliage that is dark green and results in a pretty good sized bulb. Being a Rocambole garlic, its flavor is very strong, hot and spicy and sticks around for a long time. It seems to have an especially rich taste.

  • Purple Garlic
  • A gardeners favorite, richly flavored light-to medium pungency garlic that has a lot of color and grows almost anywhere. It retains its sweet aroma even after cooking. And when properly grown and stored will keep through the winter.

Note: Selection varies by location.

Shall We Plant Shallots

Shallot Bulbs

Where would be without shallots? They're often seen in French cuisine, where they're featured in classic sauces such as mignonette. They're also indispensable to Asian dishes—often crisp-fried or ground into curry pastes.

Milder in flavor than red onions, but more assertive than yellow, with a hint of garlic flavor. Uses: Thinly sliced and fried for topping Thai curried noodles, congee, or deviled eggs; minced into basic vinaigrettes for added crunch and flavor. You'll need shallots to make the Ultimate Thanksgiving Green Bean Casserole, and we love them roasted under a whole chicken.


  • Red Shallots
  • Yellow Shallots

Note: Selection varies by location.