April 17 was this year’s official Vidalia Onion Pack Day, determined by Georgia Agriculture Commissioner Tyler Harper in coordination with the Vidalia Onion Commission.
This is the day farmers can load bags and boxes of the Peach State’s official state vegetable and transport it to a store near them. The season for this sweet variety is very short, from May to August.
Vidalia has a happy accident origin story. In 1932, a Vidalia farmer named Moses Coleman planted a Texas variety called Grano 502 after losing his white onion crop to frost. The onions were sweet instead of spicy thanks to Vidalia. unique soil.
It is also a trademarked crop that can only be grown in 20 counties in the state. Therefore, all Vidalias are sweet onions, but not all sweet onions can claim to be Vidalias.
Matt McCarthy, executive chef at Murphy’s in Virginia-Highland, said he looks forward to Vidalia onion season every year.
“Onions are the foundation of every dish, and it’s so exciting to have the best onions you can buy delivered to you,” he said. “It has a very nice sweetness.”
The restaurant received its first shipment of Vidalia from Schumann Farms in Reidsville, Georgia, on April 18th. Starting April 23, two onion-based dishes will be added to the menu and will continue through at least July.
Vidalia Onion Soup is made with onions braised with garlic and potatoes, blended with homemade crème fraîche, and topped with crunchy cheddar cheese and chives.
“We wanted to flip the traditional potato and onion soup and let the onions be the star,” McCarthy said.
He also plans to offer onion flatbreads that incorporate Vidalia onions in a variety of ways, including using Vidalia onions in sous bis sauce with vinegar. Burn the onion trimmings and skin to make ash, mix it with honey and sprinkle it on the dish. bread.
Want more fun facts about Vidalia onions? Author Mark Kurlansky passionately devotes an entire chapter to this topic in his 2023 book, The Core of an Onion. You can also watch the story come to life on screen. “Sweet Vidalia” is his two-part special on the RFD-TV network’s show “Where the Food Comes From” (DirecTV, Dish, Cable, Sling). Part 1 will air on April 12th and Part 2 will air on April 19th. You can also try Vidalia onions for yourself in these products or enjoy a celebration of all things Vidalia at the Vidalia Onion Festival, April 25-28.
Ready to grab your own bag and start cooking? For inspiration, we’ve rounded up Vidalia’s favorite onion recipes, from butter-fried rings to sweet bread pudding.
Sign up for the AJC Food & Dining Newsletter
Read more stories like this Like Atlanta Restaurant Scene on FacebookContinue @ATLDiningNews on Twitter and @ajc Dining on Instagram.
