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neek
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PostSat Aug 08, 2020 4:10 pm 
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OK, I suppose everyone's heard about the recall by now.  I won't be eating raw onions anytime soon (don't even like them), but throwing them away?  Sorry, I'll continue frying them as always (until browned at the edges), maybe with the added step of washing the knife and cutting board afterwards - e.g. pretending I've been handling raw chicken.
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Randito
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PostSat Aug 08, 2020 4:58 pm 
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We returned our bag to Costco for a full refund.
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olderthanIusedtobe
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PostSat Aug 08, 2020 6:00 pm 
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Hmm, I sauteed some onions on Wednesday and have been eating leftovers ever since.  Looks like that should be beyond the normal time frame for showing symptoms of salmonella.
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Bosterson
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PostSat Aug 08, 2020 7:26 pm 
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Be sure to throw your knife away after cutting onions. You always need to cut onions with a fresh, new knife for safety!

--------------
Follow the river until it turns to ice. Follow the ice until it turns to rock. Follow the rock until it turns to sky. Then we will be there.
--Woodrow Wilson Sayre
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zephyr
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PostSat Aug 08, 2020 8:53 pm 
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neek wrote:
OK, I suppose everyone's heard about the recall by now.

No.  Some of us don't watch television, etc.  But thanks for saying something.  I bought a yellow onion today at PCC.  It's local and organic.  They do a great job of vetting their food.  ~z
.
.
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Joey
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PostSun Aug 09, 2020 8:12 am 
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Have been eating our garden Walla Wallas for the last 5 weeks or so.  Our storage crop of onions are still growing.

Almost time for me to plant next year's Walla Walla crop in our mini-greenhouse.

This spring after the earliest lettuce was done in the greenhouse I planted some Walla Walla seed out of curiousity to see how big they would get without overwintering.  Despite not getting the best care the largest is approaching baseball size.  So next year I am planning to put more effort into having both an early (i.e. over-wintered) Walla Walla crop and a late summer crop.
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