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Onion U-Pick farms in Far Western North Carolina in 2024, by county

Below are the U-Pick farms for onions that we know of in this area. Not all areas of any state, nor even every state, have onions orchards that are open to the public. If you know of any others, please tell us using the add a farm form!

Remember to always check with the farm's own website or Facebook page before you go - or call or email them if they don't have a website or Facebook page. Conditions at the farms and crops can change literally overnight, so if you want to avoid a wasted trip out there - check with the farm directly before you go! If I cannot reach them, I DON'T GO!

PLEASE report closed farms, broken links and incorrect info using the "Report Corrections" form below.

Henderson County

  • The Farm - beans, blueberries, broccoli, corn (sweet), eggplant, onions, peppers, pumpkins, strawberries, tomatoes, other vegetables, Other fruit or veg,
    2731 Chimney Rock Road, Hendersonville, NC 28792. Phone: 828-696-5375. Email: Open: Monday through Saturday 9 am Until 6 pm May through October. Directions: Take interstate 26 to exit 49 A \(Hwy 64 east, Bat Cave\), go 1 12 miles and The Farm is on the left \(about a mile past Walmart in Hendersonville\). . Click here for a map and directions. Payment: Cash, Check, Debit cards, Visa, MasterCard, Discover, AmEx. . Take interstate 26 to exit 49 A (Hwy 64 east, Bat Cave), go 1 1/2 miles and is on the left (about a mile past Walmart in Hendersonville).

Macon County

  • J. W. Mitchell Farms - lettuce, spinach, tomatoes (including heirloom varieties), cucumbers, squash, peas, green beans, runner beans, black-eyed peas, okra, multiple peppers (hot and sweet), onions, watermelons, cantaloupe, beets, pumpkins, winter squash, and flowers, restrooms
    Bradley Creek Road, Franklin, NC 29734. Phone: 828-349-2725. Open: Usually they open May 1st; This year 2010 they open June 15 through about October; 8:30 am to 5:30 pm on Monday through Saturday; Closed Sunday. Directions: . Click here for a map and directions. Payment: cash, check. . Usually they open May 1st; This year (2010) they open June 15 through about October; 8:30 am to 5:30 pm on Monday through Saturday; Closed Sunday. Click for here for a map and directions.
    Comments from a visitor on June 03, 2010: "I love this farm. I live on the road next to it so I go there all the time. It is quite large and they let you pick almost anything they have. They usually have an extensive vegetable list as well as their own watermelons and cantaloupe. One of their specialties is you-pick flowers. They have some of the best corn around. No strawberries this year, but sometimes they grow them. They have also planted a young peach orchard. "


Onion Picking Tips, Recipes and Information

Vidalia onions

Here's what you need to know about onions, how to choose them, how to harvest them and how to use them!

Know when to harvest onions:

  • Bulb Size and Shape: Onions are typically ready for harvest when the bulbs have reached a decent size and have a firm, solid feel. They should be well-rounded and have a healthy appearance.
  • Tops and Foliage: The foliage or green tops of the onion plant will start to yellow and wilt as the bulbs mature. Once about half of the tops have fallen over or turned brown, it's a good indication that the onions are ready for harvest.
  • Skin and Neck: The outer skin of the onion should be dry and papery. Gently press the neck area between your fingers to check if it feels soft or if it's firm and well-dried. A dry neck indicates that the onion is mature and suitable for harvesting.

How to harvest onions

  • When to harvest: Onions are typically ready for harvest in late spring in the deep South; or in the North in summer or early fall, depending on the growing season and the onion variety you have planted. Refer to the recommended maturity time for the specific onion variety you are growing.
  • Loosening the Soil: Before harvesting, gently loosen the soil around the onions using a garden fork (tine) or trowel. Be careful not to damage the bulbs during this process.
  • Lifting the Onions: Grab the onion bulbs by their foliage or tops, near the base, and gently lift them from the soil. If the bulbs are difficult to lift, use a garden fork to carefully loosen the soil further.
  •  Curing: After harvesting, allow the onions to dry or cure for a few days in a well-ventilated area. This process helps the outer layers of the onion to dry and form a protective layer. Spread the onions out in a single layer or hang them in bunches to cure.

Storing onions

  • Preparing for Storage: Once the onions have cured, remove any excess dirt or loose outer layers of skin. Cut off the foliage, leaving about an inch of the neck attached to the bulb.
  •  Storage Conditions: Onions should be stored in a cool, dry, and well-ventilated place. A dark pantry, basement, or a mesh bag in the refrigerator are suitable storage options. Avoid storing onions near potatoes, as they can release gases that promote spoilage.
  • Proper Containers: For long-term storage, consider using mesh bags, breathable containers, or wooden crates to allow air circulation. Avoid storing onions in plastic bags, as they can trap moisture and lead to spoilage.
  • Check Regularly: Periodically check stored onions for any signs of spoilage or sprouting. Remove any onions that show signs of rot or decay to prevent it from affecting other onions in storage.

Onion recipes

There are few home canning recipes exclusive to onions, since they store well in a cool garage or basement, and being a low / non acidic food, they must be acidified (pickled).


Varieties and Types of Onion

The most common types of onions and their uses are:


  1.  Yellow Onions: Yellow onions are the most widely available and commonly used variety. They have a strong, pungent flavor and a slightly sweet undertone. These onions have a papery golden-brown skin and white flesh. Yellow onions are versatile and work well in various cooked dishes, such as soups, stews, caramelized onions, and sautés. They can also be used raw in salads and salsas if you prefer a bolder flavor. 
  2.  Red Onions: Red onions are known for their vibrant purplish-red skin and mild to moderate pungency. They have a slightly milder and sweeter flavor compared to yellow onions. Red onions are commonly used raw in salads, sandwiches, and wraps as they add a pop of color and a crisp texture. They can also be pickled, grilled, or roasted to bring out their sweetness.
  3. White Onions: White onions have a pale white skin and a sharp, tangy flavor. They are milder than yellow onions and have a slightly sweeter taste. White onions are commonly used in Mexican and Latin American cuisines. They work well in raw preparations like salsas, guacamole, and salads. They can also be used in cooked dishes, especially in sauces, soups, and stir-fries that require a milder onion flavor.
  4. Sweet Onions: Sweet onions, such as Vidalia, Walla Walla, and Maui onions, have a high sugar content, resulting in a mild and sweet flavor. They have a light yellow or pale golden skin. Sweet onions are delicious when used raw in salads, sandwiches, and relishes, where their sweetness can shine. They can also be grilled, caramelized, or used in cooked dishes that require a mellow onion flavor.
    Vidalia Onions are a type of yellow onion, unusually sweet, grown in Vidalia County, Georgia
    Peru Sweet Onions  - somewhat similar to Vidalia's but grown in Peru.
    Walla Wall Onions  - somewhat similar to Vidalia's but grown in Washington State.
  5. Shallots: Shallots are small, elongated onions with a reddish-brown or grayish-brown skin. They have a mild, delicate flavor with a hint of garlic-like sharpness. Shallots are versatile and can be used in various culinary applications. They are often used in dressings, vinaigrettes, and sauces. Shallots can also be sautéed, roasted, or incorporated into stir-fries and risottos.
  6. Spring Onions (Scallions): Spring onions, also known as scallions or green onions, have long green stalks and small white bulbs. They have a mild, onion-like flavor and are often used for their fresh and crisp texture. Spring onions are commonly used as a garnish in salads, soups, and Asian dishes. They can be thinly sliced and sprinkled on top of various dishes or used as a flavoring agent in stir-fries and noodle dishes.



Other Local Farm Products (Honey, Horses, Milk, Meat, Eggs, Etc.)
(NOT pick-your-own, unless they are also listed above)