This hands-on workshop will help you understand the different growing techniques for these cooking staples that elevate the flavor and nutrition of everything from soups and sauces to stir-fries and salsa. We will cover variety selection and the different options available for growing onions (seeds, sets and starts) and leeks and shallots (direct-sowing vs. sets or transplants). You will have the opportunity to plant each of these, utilizing the techniques taught in class.