[Sca-cooks] Seasonal, Local Sweet Onions;

[otsisto]

Isn't Vidalia a type of onion that originated from Georgia?
If it is and not a origin specific the one needs to take into consideration
of the soil that the onion is grown in. Because type of soil can determine
the taste.

Lyse

-----Original Message-----
I have to say that the statement about them not traveling well is
probably the most accurate.  I have had Vidalia onions that were as
sweet as apples, and have witnessed people eating them whole and raw
like an apple.  I have enjoyed many salads and preparations with slices
of raw Vidalias liberally sprinkled on.  I have discovered that they
make a poor choice for French Onion Soup, the end result of caramelizing
them is just too sweet for a good flavor, although caramelized Vidalia
onions on something like a goat cheese tartlet is awesome.   I have had
Walla Wallas and Texas Sweets - don't think I've had a Maui - and did
not think they were not as good or as sweet.  A fresh local Vidalia
onion is truly one of the South's greatest delicacies.  (Along with, in
this transplanted yankee's opinion - fresh hot boiled peanuts and plump
fresh pecans.)
They (Vidalias and I'm sure other high-water-content-low-sulfur-content
onions) are very seasonal as well, Vidalias being available from late
spring through mid-summer.  We have a trick of hanging them in panty
hose - put an onion in, tie a knot, put the next onion in, tie another
knot, etc., then hanging them in a cool dark place to preserve them.
Because they are so moist and sweet (just think of the things the
Humoral Theory would do with them!) they bruise and rot easily.

I always knew I wanted to travel to the Pacific Northwest and to Hawaii,
now I will add "taste local sweet onions" to my list of reasons to go :)
Sorry, Texas, been there, done that, onions are not reason enough to go
back :o
lol
Christianna