Feast Onion is a frost-hardy bunching onion that matures in just 65 days from transplants, making it a reliable choice for gardeners across zones 1 to 10. This open-pollinated cultivar thrives in compact form and resists Downy Mildew, a common scourge of onion crops. With moderate water needs and flexibility in planting windows (spring through summer), Feast delivers tender, harvestable bunches whether you're gardening in the far north or warm south.
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Moderate
1-10
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Moderate
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This bunching onion combines serious cold hardiness with resistance to Downy Mildew, two traits that let gardeners grow it almost anywhere without constant vigilance. Transplants reach harvest in 65 days, making succession planting straightforward for cooks who want fresh bunching onions all season. The compact growth habit and proven hardiness through zone 1 mean Feast adapts to small spaces and challenging climates equally well.
Feast Onion is grown for its tender green and white stalks, harvested fresh for use as bunching onions or scallions. The entire plant from root to leaf tip is edible and commonly used raw in salads, as a bright garnish, or cooked gently to add mild onion flavor to stir-fries, soups, and side dishes.
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Sow 6 to 8 seeds per cell in 72-cell trays at the same time you would seed bulbing onions for transplant. Germination occurs best between 50 and 75°F. Allow seedlings to develop into small clusters before transplanting.
Transplant seedling clusters 6 to 8 inches apart in rows spaced 18 inches apart. For a thicker blanched portion (Negi-style scallions), start in flats and transplant when plants are 8 to 18 inches tall and pencil-thick, setting them 6 inches apart in rows 24 inches apart in holes dibbled about 6 inches deep. Leave only 1 to 2 inches of leaves extending above the soil surface and do not firm the soil; allow irrigation or rain to fill in the holes naturally. Transplant in late spring for best results with this deeper-planting method.
Loosen Feast Onion with a fork or underminer and gather when the bulbs and stalks reach usable size. Wash thoroughly and hydrocool immediately, then hold at near freezing until use or display. For continuous harvest of tender greens, cut outer leaves as needed or harvest entire plants when they reach pencil thickness.
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