[Sca-cooks] Vidalia nionions...

[Elaine Koogler]

They are, I suspect, simply a very young version of the Vidalia we usually
see.  They actually looked a lot like smaller leeks...substantially larger
than scallions/spring onions.  They were probably harvested before they
reached full maturity so the tops were still green and fresh.

They were wonderful!!!!

Kiri
----- Original Message -----
From: "Harris Mark.S-rsve60" <Mark.s.Harris at motorola.com>
To: <sca-cooks at ansteorra.org>
Sent: Wednesday, June 19, 2002 4:35 PM
Subject: Re: [Sca-cooks] Vidalia nionions...


> Kiri commented:
> For that, I envy you!  I love Vidalias, and, thank goodness, we get a
> reasonable supply of them up here.  I even ran across a "spring onion"
> version of them several weeks back!  I am particularly fond of them on a
> roast beef sandwich!!!!
> <<<<<
>
> So, what is the differance between the regular Vidalias and the
> "spring onion" variety? Are the latter smaller? Do they taste
> less "oniony" but are still sweet? I would think they would need
> time to get sweet or do they work differently than fruits?
>
> Stefan li Rous
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