Vidalia Sweet Yellow Onion Selection Information | Nutritional Information | Tips & Trivia
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Raw in salads, barbecued on shish kebabs, in stews and soups, on sandwiches, hamburgers and in meat dishes.
Good-quality Onions will be firm, free of blemishes or mold spots and have even-colored, paper-dry skin.
Some feel that sweeter onions will be flat-shaped from stem to root-end, not round.
Avoid product that is soft, wet-skinned, bruised, has dark blemishes or spots of mold.
Onions should be stored in a cool, dry location with good ventilation. They should not be stored in either a plastic bag. Avoid prolonged storage in a refrigerator - unless the onion is on the verge of spoiling.
Sweet onions are thin-skinned, juicy and are therefore very fragile and do not keep as long as regular onions. To increase their storage life, put the onions in a pair of pantyhose, tie a knot between each onion and hang in a cool dark place. When you nee
In general, vegetables will not ripen further after harvest.
Keep onions and potatoes away from fluorescent lighting, which turns them green.
To avoid teary eyes, peel onions under cold water. Water washes away volatile sulfur that causes teary eyes. Those who wear contacts tend not to be affected as much when cutting onions.
The first Walla Walla onions were grown by Peter Pieri in the late 1800's. Many people mistakenly believe that Walla Walla onions are white. While they are white when immature, this confusion comes from misleading labeling. True "Walla Walla Sweets" are a specific variety of yellow sweet onion grown in Walla Walla Washington.
Onions are the vegetable which gave Chicago its name since the Chippewa Indians found these "she-gau-ga-winshe" growing at the site of the modern day city.
The name onion comes from the Latin, "unio" via the French "oignon" and the English "unyun." The onion plant belongs to the Allium family - the same as the narcissus (daffodils).
The next time you make stir-fry, use jicama instead of water chestnuts. The texture and juiciness are similar, but the flavor of jicama is better. (...)
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Locally Grown Is Complex
Friday, October 11, 2013