Vidalia onions - accept no impostors
May 15th, 2012
04:45 PM ET
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Wynn Westmoreland is Georgia born and bred, and she knows from Vidalia onions. And yes, she does say "y'all" a lot.

Hey y’all, it’s Vidalia onion time. And that is big time. What other onion has its own museum, state and federal law of protection, festival, YouTube channel, website, Facebook page and Twitter account?

The Vidalia actually started as a fluke as farmers in the Depression tried different crops. In a small section of Georgia with the right soil contents, an onion grew that wasn’t hot but very sweet. Folks flipped over them and soon word of those sweet onions from Georgia got out.

Another factor in the rise in popularity of the Vidalia was “The Pig.” The Piggly Wiggly grocery chain was headquartered in, where else, but Vidalia, Georgia. So began the onions' ascent to regional, national and eventual international fame.

In the mid-1980s, farmers united to seek both state and federal protection of the growing region, meaning the growing area was defined to 20 middle Georgia counties. Only onions grown there can be legally called Vidalias. If your Vidalia doesn’t say it’s from Vidalia, you’ve got yourself an imposter. And an imposter Vidalia is enough to give this Georgia girl the vapors. So take a little time and treat yourself to "America’s favorite sweet onion" - the Vidalia!

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Filed under: Alliums • Ingredients • Scorpacciata • Spring Vegetables • Vegetables


soundoff (9 Responses)
  1. JoAnn

    Love you blog Wynn! You are now bookmarked.

    May 19, 2012 at 9:05 am | Reply
  2. JoAnn

    Being from Virginia, I never tasted a "real" Vidalia onion until my daughter married into a family from Georgia. Now, when they visit Georgia, I sometimes receive home grown Vidalia onions when they return. However, I have found that Wegman's has the real deal but, home grown are still better.

    May 19, 2012 at 9:03 am | Reply
  3. Ouachita

    Vidalias are awesome but the sweetness is best enjoyed raw on burgers, sandwiches, salads and such...once cooked, the vidalia is no sweeter than a regular onion because the sweetness of a vidalia and the hotness of a regular onion are released as gasses during the cooking process.

    May 18, 2012 at 4:16 pm | Reply
  4. ILSCGardener

    Yall should check out Dixon dale farms, have some good info on the varieties and where they grow best. I think Walla Walla is a variety but Vidalla is a region.

    May 18, 2012 at 8:59 am | Reply
    • Lincoln89

      That's well and fine, but they still taste better / sweeter to me.

      May 18, 2012 at 10:07 am | Reply
  5. Lincoln89

    Stood in front of the mirror and watched my mouth. It came out correctly, Walla Wallas.

    May 17, 2012 at 10:07 am | Reply
  6. Nathan Weathington

    I am from GA, and also now live in the NW like Lincoln. Walla Wallas? Watch your mouth. That's heresy! My wife is from the extreme hippie left coast of Canada, and I'm obviously from the buckle of the Bible Belt. Lincoln 89, check out http://www.nathanweathington.com and go to the Rated R stories, they are all about a Georgia boys adventures in your neck of the woods.

    May 16, 2012 at 8:31 pm | Reply
  7. Lincoln89

    Vidalias are a fine alternative to the "Winter" onions we've had foisted on us for the past 7 months, but, IMHO, they can't hold a candle to our regional Walla Walla sweets here in the NW

    May 16, 2012 at 10:09 am | Reply

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