A Taste of Georgia -- Sweet Vidalia Onions

The Belle (Missy Tippens), here. Sharing one of the things I love to eat this time of year. Sweet Vidalia Onions. Note, Vidalia is pronounced with a long "i" and long "a" sound with the accent on the "da." :)

Now that you can say it, you need to head to the grocery store and try to buy some!

These amazingly sweet onions are grown in a certain region of Georgia where the soil has low sulfur. The area  includes 13 counties and part of 7 other counties. And, like the name says,  the onions were first grown near Vidalia, GA, in the early 1930's.

I was thrilled to find them in the store a couple of weeks ago. Of course, they had a Green Giant sticker on them, so I guess Green Giant is distributing them from local growers.

Some years I've bought whole bags directly from the growers. This year, they only had individual onions (so far). So I grabbed a produce bag full.

One way I've heard of people storing them longterm to keep them from rotting is to hang them in pantyhose (which totally cracked me up!), tying a knot between each onion to separate them. Then you just cut one out of the bottom as needed. :) If you Google it, you'll find photos!

Now that I'm stocked up with my supply of Vidalias, and the days and DAYS and DAYS of rain are over, I plan to grill some, my favorite method of eating.

Tear off a good sized section of aluminum foil for each onion, large enough that you'll be able to wrap it around it. Slice off the top and bottom of the onion and peel it. Place it on the foil. Top with several pats of butter and sprinkle with salt and pepper. Wrap foil upward and seal at the top to form a "tent," making sure the edges are sealed well. Then put on the grill (direct heat) and cook until tender.

I usually put the onions on before my meat, then time it so they're both done at the same time. The onions take about 30 minutes to cook.

I'm not a huge onion eater, and I almost never eat regular onions raw. But I promise you these are different. They're like eating dessert. You'll love these! I sure hope you can find them in your store. Now that Green Giant is distributing them, maybe you have a chance. If not, well then you need to make plans to come to next year's Vidalia Onion Festival!

You'll have to let me know if you're able to find them in your grocery store. Enjoy!

www.missytippens.com

Figs!

Missy, here. The year before last, we spent Thanksgiving with my husband's side of the family. Actually, with his brother-in-law's family. They had a fig tree, and I had my first ever fresh fig. Or should I say figS--plural!

Oh my goodness,  they were so amazing. Forget turkey and dressing. I just about filled up on figs. I was so excited the other day when I got an email from Martha Stewart.com with a link to fig recipes. I found this amazing one and thought I'd share it with you. I haven't made it yet, but I plan to soon. Figs are in season right now so shouldn't be too hard to find.

So what about you? Have you tried fresh figs?

Open-Faced Fig Sandwiches with Arugula and Parmesan
From Wholeliving.com

Ingredients

Serves 6.

• 2 tablespoons sugar
• 1/4 teaspoon cayenne pepper
• 3/4 teaspoon coarse salt
• 1 tablespoon extra-virgin olive oil
• 1 medium red onion, thinly sliced
• 1 pound fresh figs (any type), halved lengthwise
• 2 ounces walnuts, toasted (1/3 cup)
• 1/2 teaspoon freshly ground pepper
• 6 slices rustic whole-wheat (or white) bread
• 2 ounces baby arugula (about 3 cups)
• 1 ounce shaved Parmesan cheese (1 cup)

Directions

1. Preheat oven to 400. Combine sugar, cayenne, and teaspoon salt in a small bowl.
2. Heat oil in a large nonstick skillet over medium heat. Add onion, and cook, stirring occasionally, until light gold, about 12 minutes. Add 1/3 of the figs, and cook until soft, about 5 minutes. Add 1 tablespoon sugar mixture, and cook, stirring often, until sugar caramelizes, about 10 minutes. Let cool slightly, then pulse onion-fig mixture and walnuts in a food processor. Add pepper and remaining 1/2 teaspoon salt. (Spread can be refrigerated for up to 2 days.)
3. Place remaining figs, cut sides up, on a rimmed baking sheet. Sprinkle with remaining sugar mixture. Roast until tender and caramelized on cut sides, about 10 minutes.
4. Spread 3 tablespoons onion-fig mixture on each slice of bread. Top each with arugula, cheese, and several warm fig halves, and cut into 3 or 4 pieces. Serve immediately.