We keep our eyes peeled for the freshest, most in-season vegetables and the best deals on store shelves. And we do it for you, in the name of making everyday eating unicorn-sighting-exciting. (At least, we try.) Here’s what to buy, and the very best ways to eat it—now!
Photo credit: David Birkbeck / Getty Images
The sweet little Vidalia onion is causing quite a stir in Georgia, where some growers tried to ship the product earlier than the legal April 21 start date. “[T]here is trouble in the onion fields,” reported the New York Times, thus creating our favorite sentence that was ever written anywhere.
But we digress. Vidalias are a sure sign of spring—they’re available from late April through mid September—and because they’re sweet, delicate, and low on tear-causing pyruvic acid, they don’t need to be cooked to death. They shine when they’re coaxed with a light touch; a quick pickle, say, or a few-minute char on the grill.
Here are some other ways to cook Georgia’s official state vegetable. (Fun fact!)
Vidalia and red onions balance each other in this slaw-meets-condiment.
Because Vidalias are so naturally sweet, you barely have to do anything to them before frying—just a quick soak in ice water.
Make extra grilled onions to eat, just…any time. Just eat them. Like chips.
New Yorkers would balk at dressing hot dogs this way, but damn it’s good.
A mix of Vidalia onions, cucumbers, and celery goes into these pickles, which last for up to two weeks (but you’ll eat them before then).
Here, the onions actually help soften the sharp flavor of the greens.
Caramelizing the onions makes them even sweeter. It’s a rich kind of sweetness.
Photo credit: All, Everyday Food
This cool, crisp salad screams summer.