Dear The Kitchn,
I make a habit of going to the farmer's market, even in the cold months. I want to support the farmers and buy their onions, squash, and garlic.
But, as you can see in this picture, many of the onions I'm buying at the farmer's market are brown in the middle and have a slightly spoiled smell. Is there something I can look for when shopping for onions so that I avoid these spoiled specimens?
Thanks for your help,
Thanks for your question. We've come across the occasional brown onion, but it has never been a big problem in our kitchen. We discard the layers that have gone bad and use the outer layers.
Oregon State has more scientific information about why good onions go bad.
I'm hoping some other readers will see this photo and offer some advice. Any advice for RP, readers?