All of them should be fine to about 25. It gets a little dicey beyond that, but it varies by crop. Brussels Sprouts and Kale and Collards are fine WAY colder -- mine are never damaged until we get air temps to about 10 degrees IF there is no snow cover to protect them. Cabbage is OK to about 18 degrees as a rule. Broccoli and Cauliflower are probably in trouble much below 26-25, so those you might want to cover if it's going to be colder than that.

The little "snack" bags are quite useful for portions, however, they are storage not freezer bags so you get some air leakage. I put the scissor-snipped chives or the small sliced green onions in these little bags, then put them in a quart canning jar with a used lid and band. Saves space and labeling is done once on the jar, not every single little bag. I also do this for black olives that I buy in huge cans and divvy up portions for pizza, diced yellow onions, chopped garlic, prepared leeks, and shredded cheeses. I call my freezer the "frozen pantry" since my flours, cornmeal/masa, oatmeal, dry yeast, and cooked rice live there too. Nancy

Not entirely sure if it's mold. If the roots are plump and healthy still, you should be fine. On a slightly different note [which I would do if I were you]: try soaking the roots in water for 8 hours or so before planting. Good luck!

bbstx, I just froze 20 lbs. of Vidalia onions that I cooked in my crockpot. Sure dosen't look like 20 lbs. when you are finished cooking them. Aren't they tasty? Anyway, I froze them in small batches, probably 1/2 cup to 1 cup amounts. It's just us two at home so I don't cook large meals much. I'll take out more if I'm cooking for a crowd. So, I do much like Azalea said above.