Sounds interesting, I would like to try it. My father turned me on to elephant garlic a couple years ago and now I prefer it to regular garlic. It has a delicate flavor and is actually in the onion family. Would that interest you?

Hi all - I am presuming, from reading above, that Catawissa and the green "walking" onion are the same thing. Are they also the small pickling onions, or am I getting things mixed up? If anybody's got some that they don't mind sending my way, I live on the Sunshine Coast of BC, Canada. I have had some live plants sent to me just loose in a box from a friend in the U.S. who apparently didn't understand the restrictions on mailing living organisms, and apparently the customs people don't check everything they come across. Even though the box was damaged (severely), the little iris bulbs and two varieties of a suculant (very common - I just can't recall the name right now - mine are purple and white) all survived the trip and the dark! Anyway, if you're in Canada yourself it would probabaly make things easier, but if you're an American who is up for an experiment with the postal system and some onion bulbs, then please contact me and I'll send along my address. Thanks, - Kenn / faerie

I may lose my topsetting yellow dry onion. Half the topsets have dried down so much, I fear they are dead. once they were 1/8 inch diameter, but now the smaller ones may be dead. What is the best way to save onion sets? I am contemplating. 1. hang them in a superb damp root cellar that never freezes and is usually 35 to 45F. 2. Plant some in ProMix BX in an growing box where I am growing cabbage plants and it has grown fine plants many years. 3. Keep tham in the kitchen where they have been since July 4. Plant them in garden which ranges down to 10F most years butgets below -10F 1/5 of winters. ------- I planted some of the topsets in garden at Thanksgiving and I still have the original 2-inch diameter dry bulb and it looks sound, but has lost about 1/4 of its weight. Harold Eddleman

I'm sure Linda has the right of it, that shallots pulled up green, the way her mother did, is probably what they meant. That is one of the definitions of "green onions", which can apply to any kind of onion. Also, in recipe books in the old days they often just used pretty pictures without necessarily following the recipe to show what it makes, exactly, or even making it for that book rather than using stock photos. Unlike the advertising of foods, I don't think there is any obligation other than meeting the readers' expectations, to show the exact food.