![]() *Producers and some production areas (e.g., South Texas California Valleys Vidalia Georgia Walla Walla, Washington New Mexico, etc.) trademark their brands and labels. Note: Organic onions are available from several states. Best for savory dishes that require longer cooking times or more flavor.Commonly lower in water content, they have a longer shelf-life.Easy to recognize by their multiple layers of thick, darker colored skin.Available August through April in yellow, red, and white.Note: Some domestic and all imported onions with these traits are offered other times of the year.Many specialty sweet onions are part of this category and are sold under a specific trade name or label.Best to use in salads, sandwiches, and fresh, lightly-cooked or grilled dishes.Typically higher in water content, which reduces their shelf-life and makes them more susceptible to bruising.Can be identified by their thin, lighter-colored skin.Available in yellow, red, and white from March through August.can be divided into two categories based on when they are harvested. ![]() This includes organic production, but excludes bulb onions for dehydration.Ī domestic supply of yellow, red, and white onions is available year-round ranging in size from less than one-inch in diameter to more than 4.5 inches in diameter. farmers plant approximately 125,000 acres of onions each year and produce about 6.75 billion pounds a year. ![]()
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