[Sca-cooks] Seasonal, Local Sweet Onions;

[King's Taste Productions]

Keeping our conversation in mind, I wanted to take some Vidalias to put
on a grill yesterday while visiting friends.  When I got to their local
supermarket (an Ingles outside of Anderson, SC), there were no Vidalias,
just a bin of "sweet onions".  No indication where they came from, but
the skins were very thin and papery like Vidalias and Texas Sweets.  I
bought four, took them over and peeled them, cut them in sixths while
keeping them attached at the bottom (sort of a blossom shape), added
organic butter and wrapped them in foil.  I put them on the grill and
cooked until they were soft.  They were good, (everyone raved), but they
were not as sweet as Vidalias would have been.  The thing is, the smell
of them will not leave my hands.  It is a much sharper smell than
Vidalias leave, and besides them not being quite as special as a Vidalia
treated the same way, I find it interesting that this lingering smell is
one of the real things I can see a difference in.  
Just thought I'd share.
Christianna
Really thinking that I should start that Lenten Fast today...

-----Original Message-----
From: sca-cooks-bounces+kingstaste=comcast.net at ansteorra.org
[mailto:sca-cooks-bounces+kingstaste=comcast.net at ansteorra.org] On
Behalf Of grizly
Sent: Monday, April 03, 2006 10:38 AM
To: Cooks within the SCA
Subject: RE: [Sca-cooks] Seasonal, Local Sweet Onions;



-----Original Message-----
While Vidalia onion plants when planted elsewhere will
NOT produce the same onion that we have all come to
know and love. There ARE other sweet onion varieties
that grow elsewhere that are comparable to them. One
in particular I know of are called "Walla-Walla
Sweets" They grow in Washington state and you can peel
them and eat the like an apple. SUPERB. They also do
not transplant well.

Lothar>>>>>>>>>>>>>>>>>>>>>>>>>


Walla Walla onions, per wikipedia and sweetonionsource.com, are a single
variety of seed originating in Italy, taken to Corsica and brought by an
French immiagrant in the 1800's.  Vidalias are one of about 15 seed
varieties (per vidaliaonion.com) approved and planted in the legally
stipulated geographic area.

Both are spectacular to cok with, and it is fun to carry on the rivalry.
I'm going to be in Seattle later this month and hope to chide on the
Madrone
folks about the many virtues of Georgia Wines and Vidalia's 'Holy
Fruit'.
If they were in season, I'd try to ssneak some in . . . .

niccolo difrancesco


_______________________________________________
Sca-cooks mailing list
Sca-cooks at ansteorra.org
http://www.ansteorra.org/mailman/listinfo/sca-cooks