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Vidalia Onion Salad (Photo provided â Yvona Fast) Vidalia Onion Tartines (Photo provided â Yvona Fast) (Photo provided â Yvona Fast) Spring symbolizes new life. After a long, dark winter, fresh green growth, loaded with the sun’s energy, is like a ray of sunshine chasing away winter’s darkness. The longer days and warmer temperatures bring us new, fresh, delicious ingredients. In the wild, the dandelion greens I’ve added to salads and frittatas are past their prime. Morels, fiddleheads, ramps and other wild things are popping up. In gardens, chives and rhubarb are just beginning to show. At the supermarket, artichokes from California and Vidalia onions from Georgia are in season now. ....
What is pack day you ask? It is the absolute first day set by the Georgia Department of Agriculture that the delicious Vidalia onion can be packaged and sold. The Georgia state vegetable will be available to make fried rings of deliciousness. Hamburgers were so missing out on that needed extra flavor. I am so excited I might cry (from cutting onions of course). How did this ground-dwelling bulb that makes my mouth water come to be such a big deal? The story dates back to 1931 when Toombs County farmer Moses Coleman planted a batch of onions that he expected to be hot, but to his surprise, the onions turned out to be sweet. The crop ended up being so popular that he sold his harvest of onions for $3.50 per 50-pound bag, which was a hefty price for the Great Depression days. ....