🧑‍🤝‍🧑 / 🏡 Pictures of the day -- From the wild to the crazy to the beautiful.

From what I've seen, heard, read, it is the specific makeup of the soil and the climate of Vidalia Ga that gives those onions their unique sweet taste. I'm not saying the the same type of onion that is started in Vidalia Ga can't be grown in other locations with very similar results and tastes.
But don't try to tell that to a Vidaliaites.

I also believe Vidalia Ga were the first to market their Brand of onion. Everyone else were copy cats trying for a piece of the onion pie, so to speak.
I don't really care much for the sweet vidalias. I ueat a lot of onions, almost always plain yellows.

Peel and cut the ends off, split 4 ways almost all the way to the root end, squeeze in some butter in the seams, add salt and pepper, wrap in aluminum foil and bake in the oven. They're delicious.
 
From what I've seen, heard, read, it is the specific makeup of the soil and the climate of Vidalia Ga that gives those onions their unique sweet taste. I'm not saying the the same type of onion that is started in Vidalia Ga can't be grown in other locations with very similar results and tastes.
But don't try to tell that to a Vidaliaites.
I'd have to look this up to be sure. I'm a little surprised I haven't. But, then, not again. I a bit of a food addict.

I remember reading about the Vidalia several years ago. It struck me because the onion itself came from Texas: the Noonday area. Noonday, considered part of Tyler, is also close to Garland, TX. I was born in Garland so that just clicked and was immediately "filed away."

The same onion. But, grown in two different parts of the country and they taste different? Who'd a thunk it?

The tomatoes at my house grow differently depending on where they are placed. AND, I'm talking about different locations with the same amount of sun, drainage, and the like. This area was originally swamp land on a plantation. It "filled in" and turned into pastures; now residential. Who knows how the soil is different? (Since soil test are free at Clemson, I might send some in just to see.)
 
I ueat a lot of onions
This, I understand. You're a man after my own heart.
almost always plain yellows.
This confounds the hell out of me.

I don't have any pearl: used those a few days ago in a vegetable/tomato soup. No leeks, currently.

But...

Green, sweet, white, red, yellow...got some scallions, chives, and shallot's. Hell, I used three. No, I used four in yesterday's lunch alone.
 
I grow green onions, different varieties and buy from the store in times they wont grow. Aren't there varieties that don't die out in winter?
Don't remember their names. Long time ago, my best friends Mom had an onion "patch" that renewed itself. Had seed pods on top of the blades.
 
I grow green onions, different varieties and buy from the store in times they wont grow. Aren't there varieties that don't die out in winter?
Don't remember their names. Long time ago, my best friends Mom had an onion "patch" that renewed itself. Had seed pods on top of the blades.
Always called them multiplying onions. Never seen them seed though, the bulbs multiply and make more. Also heard them call bunch onions as the bunch would get bigger until you dug them up and spread them out. Grew most of the year but didn't like the real hot months.
 
Always called them multiplying onions. Never seen them seed though, the bulbs multiply and make more. Also heard them call bunch onions as the bunch would get bigger until you dug them up and spread them out. Grew most of the year but didn't like the real hot months.

I have heard those names before, but believe those names are generic. Unsure of what other name they would be labeled. I will need to pay more attention to the seed packets the net time I am shopping for seed.
 
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