How many types of onions do you grow?
I am trying to piece together a complete idea of the onions that I need to grow. (I hate being ignorant. Don't even know the right questions to ask...) I started Granex 33 onions from seed and they are growing nicely in beds, buckets, and tubs. I THOUGHT I could use them as green onions (scallions?) when they were small and then harvest the rest as bulbs later. But with all the talk of bunching onions, egyptian onions, shallots, scallions, etc. I am beginning to think that it's not that simple.
So, do you plant one kind for use in cooking and salads as "green onions", and another kind for big "cooking onions" that are stored long term and then peeled, sliced, or chopped? What other types do you think a reasonably good cook needs? I am pretty sure that it's very difficult if not impossible to grow green onions (or maybe any kind) here in the south in the summer. Is that true? If so, how do you manage to keep a supply on hand?