The sweet little Vidalia onion is causing quite a stir in Georgia, where some growers tried to ship the product earlier than the legal April 21 start date. “[T]here is trouble in the onion fields,” reported the New York Times, thus creating our favorite sentence that was ever written anywhere.
But we digress. Vidalias are a sure sign of spring—they’re available from late April through mid September—and because they’re sweet, delicate, and low on tear-causing pyruvic acid, they don’t need to be cooked to death. They shine when they’re coaxed with a light touch; a quick pickle, say, or a few-minute char on the grill.
https://www.yahoo.com/food/vidalia-onions-the-best-thing-to-buy-the-best-ways-to-82100846589.htmlmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm
:ready-to-eat: :ready-to-eat: :ready-to-eat:
Topic: Vidalia Onions (Read 492 times)