I just scored 50 lbs of onions at 9 cents a pound. Seemed like the right thing to do.
Rather than a single 50 lb mesh bag, I was able to pick through the pile and get the best and least bruised of the bunch, with firm neck ends and fully dried layers on the exterior, and no black dust. It's a really fine haul of Allium. They are Texas Sweets 1501, akin to Vidalias.
I have a freezer. How would you go about preserving this harvest for use over the next few months?