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Old 03-28-2012, 10:52 PM   #11
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My girlfriend in Atlanta for the past four or five years, (I have lost count) goes out to the fields when they start picking and sends me a crate full of Vidalias. I get them with the dirt still on them and with some of the tops. Unfortunately there won't be any this years. She is going through a major family crisis. Cancer in her daughter's father. It looks likes he is terminal. In this past year, she went through cancer with her father, and her brother died. She has more than her share on her plate. If I had the money, I would fly down there and cook her one heck of a meal with the chocolate cake and an apple pie. But the last thing she needs right now is another person underfoot. So all I can offer her is my prayers.

Vidalias are picked from May through September. After that what has not hit the selling market, goes into temperature and oxygen controlled storage for sale for the rest of the year until they run out. Somewhere around the end of November. True Vidalias come from a very small area in Georgia. They tend to be flat in appearance.

Whiskadoodle, thanks for the idea of buying boiling onions. Sometimes I buy the packets of tuna fish, just enough for one sandwich, and want onion in it. Most of the time, I only have an onion that is too big, so I slice of a small piece, wrap the rest in a zip lock bag, and forget it is there. Boiling onions are the perfect answer. And they tend to be mild.
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Old 03-28-2012, 11:37 PM   #12
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Whiskadoodle, thanks for the idea of buying boiling onions. Sometimes I buy the packets of tuna fish, just enough for one sandwich, and want onion in it. Most of the time, I only have an onion that is too big, so I slice of a small piece, wrap the rest in a zip lock bag, and forget it is there. Boiling onions are the perfect answer. And they tend to be mild.
What I buy for small onion needs is dried onion I rehydrate in water. Works great in a pinch, but you would not get the crunch from them that you would fresh. Keep that in mind for other uses. I buy the one's that are $1 a bottle.
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Old 03-28-2012, 11:58 PM   #13
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What I buy for small onion needs is dried onion I rehydrate in water. Works great in a pinch, but you would not get the crunch from them that you would fresh. Keep that in mind for other uses. I buy the one's that are $1 a bottle.
I have used them in the past. If I let the salad sit for a while, the dried onion will absorb the moisture from the mayo and soften up some without losing their crunch.
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Old 03-29-2012, 03:44 AM   #14
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I have used them in the past. If I let the salad sit for a while, the dried onion will absorb the moisture from the mayo and soften up some without losing their crunch.

I will have to try that some time.I just always rehydrate them first. Who knew??
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Old 03-29-2012, 04:12 AM   #15
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I will have to try that some time.I just always rehydrate them first. Who knew??
You should only use a few. The flavor is very strong when you do that. When you rehydrate them some of the strong flavor is going into the liquid. Then you toss the liquid. With this method, you keep that strong flavor and you have to really like onions.
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Old 03-29-2012, 05:04 AM   #16
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In Catalonia, it is Calcot season, which is a " scallion " variety of onion, which is grown in northeast Spain ... they are so delicious, just grilled and served with a Romesco Coulis made of: tomato, hazelnut, chili pepper, red sweet pepper, day old baguette, smoked paprika sweet and piquant and herbs.

Vidalia onions seem to be very popular in the USA.

It is onion season ... Grill them with a vinaigrette, or French Onion Soup or in salads ... For carmelized and brown sugared slightly, grill the onion and when tender golden, top with goat cheese until slightly melted and then, place on a bed of Arugula greens with vinaigrette ... Nice salad ...

Interesting post. Grazie,
Margi.
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Old 03-29-2012, 05:30 AM   #17
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In Catalonia, it is Calcot season, which is a " scallion " variety of onion, which is grown in northeast Spain ... they are so delicious, just grilled and served with a Romesco Coulis made of: tomato, hazelnut, chili pepper, red sweet pepper, day old baguette, smoked paprika sweet and piquant and herbs.

Vidalia onions seem to be very popular in the USA.

It is onion season ... Grill them with a vinaigrette, or French Onion Soup or in salads ... For carmelized and brown sugared slightly, grill the onion and when tender golden, top with goat cheese until slightly melted and then, place on a bed of Arugula greens with vinaigrette ... Nice salad ...

Interesting post. Grazie,
Margi.
Vidalias are grown in a very small area of Georgia, one of our southern states. They are a very sweet onion. Because of our unusal winter this year they are coming out early. They only grow in a certain soil. Folks buy them by the 50 lb. bags. A lot of folks eat them like they would an apple with a salt shaker in hand.
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