The arrival of spring ushers in a wave of bright seasonal produce, including asparagus, English peas, beets, ramps, radishes and artichokes. Also making their way to market are Georgia-grown Vidalia onions, classified as a sweet onion.
“I love their crispness and texture,” said chef Virginia Willis, author of five cookbooks focused on Southern foods, including her most recent,“Lighten Up, Y’all!”
“As a Georgian, I grew up with Vidalia onions,” she said. “They are sweet, but just pungent enough. They caramelize beautifully with their natural sweetness.”
Get ready to find a new crop of Vidalia onions in the market and on restaurant menus. The Georgia Department of Agriculture has set April 25 as the official pack date for this year’s crop.
If picked too early, the onions are immature and inferior in taste quality, so packing and shipping dates are set by the state. “It’s not just about being first to market with something; it’s about going to market on the first day with the best,” Georgia Agriculture Commissioner Gary Black said.
Vidalia onions must be grown in parts of a 20-county area in southeastern Georgia in order to receive the Vidalia onion certification mark. They’re prized for their delicate sweetness.
“The soil they’re grown in helps create the sweet flavors,” said Holly Chute, executive chef for the state’s Georgia Grown program. “They’re versatile in cooking, because their flavor enhances and complements so many different foods.”
Chute suggested grilling the onions seasoned with fresh herbs and olive oil.
“Onions, especially sweet Vidalia onions, are indispensable in my kitchen. They add texture and flavor like no other vegetable,” Willis said.
Onion nutrition
All onions are fat-free, sodium-free and low in calories.
One medium onion (one cup chopped) contains only about 6o calories.
Onions are a good source of vitamin C, fiber and the mineral potassium.
The natural phytonutrient in onions, called quercetin, has anti-inflammatory and anti-microbial properties linked to fighting disease. Other vegetables contain quercetin, too, but since onions are often consumed in higher volumes on a regular basis in so many foods, from soups to salads to sauces and stews, the onion is a more powerful vehicle for this healthy compound.