The wild ramp, AKA wild leek, botanical name Allium tricoccum, is a flowering perennial plant that grows in clusters. It is a member of the Allium family along with onions and leeks
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This item was last sold on : 05/15/18
Vidalia® onions are medium to large in size with a flattened, squat shape. The bulb narrows at the stem and root ends and is wide around the middle, similar to the shape of a spinning top. Vidalia® onions have pale copper-gold to light yellow, thin parchment-like skin. The layered flesh is crisp in texture, and creamy white, semi-translucent in appearance. Vidalia® onions are often considered the sweetest onion variety. The Vidalia® onion's delicate sweetness and mild flavor is attributed to the growing region's mild climate, sandy and low sulfuric soil, and farming practices.
Vidalia® onions are available from mid Spring through late Summer.
Vidalia® onions are botanically known by the name Allium cepa var. cepa. There are only a few seed varieties that are approved by the Georgia Agricultural Commission to be sold as Vidalia® onions. One such seed variety is known as ‘Yellow Granex PRR’ (pink root resistant). The name Vidalia is a legally-registered title only allowed to be assigned to specific seed varieties grown in approved areas near Vidalia, Georgia. Each year the Georgia Department of Agriculture sets an official pack date to mark the beginning of the Vidalia® onion season and no onion sold before that pack date can be labeled as a “Vidalia”.
Vidalia® onions are a good source of fiber, Vitamin C and B6, potassium, and manganese.
Vidalia® onions are wonderfully suited for raw or uncooked preparations due to their high sugar content and crisp texture. This onion variety also shines when caramelized, adding a deep, rich sweetness to any dish. The Vidalia® onion is truly versatile and can be found in many recipes from soups, salads and even desserts. Fresh Vidalia® onions shine when paired with heirloom tomatoes in a simple salad with an oil-and-vinegar dressing. Or slow cooked and combined with a more decadent, creamy pasta dish or buttery mashed potatoes. Other complimentary ingredients include cardamom, celery, chicories, cloves, curry, mushrooms, seaweed, ripe cheeses, braised meats, roasted nuts, asparagus, pineapple, pear, mango, honey, shelling beans, smoked fish, pickled vegetables, citrus and chiles. When selecting a Vidalia® onion look for a firm bulb, and wrap each onion in a paper towel to store in the refrigerator for a few weeks.
Since they first appeared in the market in the 1930s, Vidalia® onions have helped define and showcase a specific region of Southeastern Georgia. In the 1940s, when a state built farmers’ market drew attendees from Macon, Augusta, and Savannah, Georgia word began to spread about “those sweet onions from Vidalia,” marking the beginning of a solidified name and reputation. Even now, over 80 years later each Spring, Vidalia hosts a festival celebrating the native onion and its culinary attributes said to be derived from the combination of weather, water, and soil that can only be found within their specific growing region.
The Vidalia onion was first cultivated during the Great Depression in 1931 by Moses Coleman in Toombs County Georgia. After gaining popularity through a farmers’ market in Vidalia, Georgia these onions began to appear in commercial supermarkets in the 1950s and 1960s. In 1986 legislation was passed that officially registered the Vidalia® onion name and defined the 20-county region of Georgia per the Georgia Department of Agriculture. In 1990 the Vidalia® onion became the official state vegetable of Georgia. As Vidalia® onions are a short day variety, they are best suited to warm, Southern climates with milder winters and longer days of sunlight in the spring and summer.
Restaurants currently purchasing this product as an ingredient for their menu.
|Better Buzz Coffee (Hillcrest)||San Diego CA||858-488-0400|
|Brigantine Corp||San Diego CA||858 926 9644|
|Waters Catering||San Diego CA||619-276-8803 x4|
Recipes that include Vidalia Onions. One is easiest, three is harder.
|Herbivoracious||Apricot and Sweet Onion Mostarda|
|Rants From My Kitchen||Carmelized Onion and Gingerbread Spice Butter|
|Almost Bourdain||Chicken Liver Pate with Onion Jam|
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