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Selection:
Good-quality onions will be firm, free of blemishes or
mold spots and have even-colored, paper-dry skin. Some
feel that sweeter onions will be flat-shaped from stem
to root-end, not round. Store onions in a dry, dark,
well-ventilated place; not in the refrigerator.
Usage:
Raw in salads, barbecued on shish kebabs, in stews and
soups, on sandwiches and in meat dishes.
The following are the varieties that are currently
grown:
First
class
Red
Onion
White Onion
Golden Yellow
Spring Onion
Season
of production:
FEB. / MAR. / APR. / MAY. / JUN. / JUL. / AUG. / SEP.
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