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Post by stratcat on Sept 6, 2013 16:13:58 GMT -5
Here's my haul of onions out curing yesterday. I'm a first-time grower and I got off to a real late start. Yeah, I know Vidalia is a short-day onion for the deep south but I wanted to give them a try. A friend of mine has had success growing them locally, so I picked up a bunch at the fruit market to see what they do. I didn't plant very many. They came from Dixondale Farms and I'll grow them again. I WILL plant them earlier next time.
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Post by stratcat on Oct 14, 2014 23:03:52 GMT -5
Here are my 2O14 Yellow Granex onions. I planted early and got a nice crop. They are posing next to a piece of Mom's natural copper from the Upper Peninsula of Michigan.
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Post by Laura_in_FL on Oct 15, 2014 15:45:28 GMT -5
Congratulations. So what do you think of them taste-wise compared to the long-day sweet onions? The natural copper is neat. Living in a sand pit I don't get to find cool stuff like that locally. What is she going to do with it?
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Post by stratcat on Oct 16, 2014 0:53:31 GMT -5
Thanks, Laura. I'm a new grower and I haven't been eating onions lately. I'll have to get back to you on that. Mom acquired the big chunk of copper up across the Straits of Mackinac in the Copper Country. It's a display piece and it just happened to find its way into the picture.
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Post by stratcat on Nov 14, 2014 1:00:34 GMT -5
Hi, Laura_in_FL. For supper tonight, we had some Yukon Gold potatoes and Yellow Granex onions fried in a little olive oil. The onions were mild and sweet; they were a hit. Some of the best onions I've ever had!
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Post by timothyt on Nov 14, 2014 4:34:20 GMT -5
Simple and Yummy!
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Post by Laura_in_FL on Nov 14, 2014 10:21:48 GMT -5
Yum, that does sound good! My in-laws are from the Vidalia area and of course onions are a big deal there. My FIL has been known to peel a raw Vidalia onion and bite into it like an apple. I am not a huge fan of raw onions, so no matter how sweet an onion is, I am not going to eat one that way! But Vidalias are awesome roasted or grilled, or cooked in any way that involves browning. They caramelize beautifully because of their sugar content. Of course that applies to many sweet onions. I am just partial to Vidalias.
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