Although it seems like sweet onions are a relatively new item, they were first introduced to America around the turn of the century when a retired French Soldier brought some onion seeds from Corsica to the Walla Walla region
of the Pacific Northwest. But it wasn't until the farmers in Georgia realized what a special thing they had in the Vidalia onion and began spreading the news that the sweet onion finally got the attention it deserves. The sweet onion found a new place in Florida that rivals the taste of the Georgia Vidalia, known as the Florida Sweet.Although there is no official
industry standard, it is generally accepted that an onion should contain at least
6% sugar to be in the sweet category. Some have recorded sugar levels of up to
15%.
Because a sweet onion is also a fresh onion, it is very high in water content, which further dilutes the effect of the sulfur and increases mildness. Sweet onions are sometimes referred to as "short day" onions because their growing season occurs during the fall and winter when the days are short. December through April is the peakgrowing season for Florida Sweet onions.

 

ONLY $2.00 FOR A SET OF 12.

 

They work perfect in your ground pots and they are a natural enemy of some pests. They will help your tomatoes. So, plant them under your tomato plants for natures natural pest control!
 

"WASTE NOT, WANT NOT"
"BUY LOCAL, BUY SEASONAL, BUY FRESH"
 
REFRIGERATOR PICKLES
7 cups cucumbers, sliced
1 cup onion, sliced
1 green pepper, finely sliced
2 cups sugar
1 cup vinegar
1 Tbsp. salt
1 tsp. celery seed
1 tsp. mustard seed
 
Combine cucumbers, onions and green peppers in a bowl. Add sugar, vinegar, salt, celery and mustard seeds; mix well.
 
Cover; store in the refrigerator for 24 hours, before serving.
 
Pickles will last up to three months in the refrigerator.
 
Variation: Add garlic, dill, oregano or hot pepper sauce.
 
ARGULA SALAD WITH OLIVE OIL, LEMON AND PARMESAN CHEESE
2 bunches arugula, washed, dried and torn
� cup extra-virgin olive oil
� lemon, juiced
Salt and freshly ground pepper
A chunk of Parmigiano-Reggiano cheese
 
In a serving bowl, drizzle the arugula with the oil, squeeze in the lemon juice and sprinkle with salt and pepper. Toss until well mixed and taste for seasoning. Use a vegetable peeler to shave thin pieces of Parmigiano over the top.
 
STRAWBERRY SPINACH SALAD
2 Tbsp. sesame seeds
1 � lb. fresh spinach or arugula
1/3 cup vegetable oil
1/3 cup red wine vinegar
1 Tbsp. sugar
2 tsp. minced green onions
� tsp. paprika
� tsp Worcestershire sauce
2 Cups fresh strawberries, washed, hulled and halved
 
In a small skillet over medium heat, stir sesame seeds until golden; set aside.
Wash greens thoroughly; dry on paper towels, or use a salad spinner and tear into bite size pieces. Wrap and chill. Blend oil, vinegar, sugar, onion, and paprika and Worcestershire sauce. In a large bowl, mix together spinach or arugula, strawberries, dressing, toss and add sesame seeds.
 
PEAR AND BLUE CHEESE SALAD
Mixed greens from the farm
2 fresh pears, sliced
1 medium red onion, sliced
� cup pine nuts, walnuts or pecans, toasted
� cup crumbled blue cheese or feta cheese
� cup Raspberry Vinaigrette (In the grocery store aisle with salad dressings)
 
Toss greens with pears, onion, nuts of choice and cheese in large bowl. Spoon on CHILLED salad plates. Drizzle with dressing.
 
SPINACH AND AVOCADO SALAD
� cup sliced avocado
1 tsp. lemon juice
3 cups spinach or mixed greens
1 small blood orange or navel orange, cut into sections
� cup Catalina dressing
3 Tbsp. orange juice
2 Tbsp. pecans halves, toasted (or nuts of your choice)
 
Toss avocado and lemon juice in medium bowl. Add spinach, orange sections drizzle orange juice and toss with Catalina dressing; toss lightly.
 
Spoon on CHILLED salad plates and sprinkle with nuts just before serving.
 
If you are searching for an old family recipe, contact ANDREA at afreebody@verizon.net or john@hydroharvestfarms.com  Attention: Terrie
 
RECIPES COURTESY OF ANDREA FREEBODY, APOLLO BEACH, FL