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Produce Briefs...
Ramps
The wild ramp, AKA wild leek, botanical name Allium tricoccum, is a flowering perennial plant that grows in clusters. It is a member of the Allium family along with onions and leeks
Calamondin Limes
The Calamondin lime is a cross between a sour, loose skinned mandarin and a kumquat, therefore technically making it an orangequat.
Salanova® Lettuces
Salanova® lettuce is a full-sized variety developed for the baby lettuce market. Botanically these varieties are scientifically known as Lactuca sativa.
Description/Taste
Sweet Texas 1015 onions are large in size, averaging 10-15 centimeters in diameter, and are globular to slightly oblong in shape. The softball-sized bulbs are encased in a thin, yellow papery skin that is flaky, dry, and brittle. Underneath the skin, the off-white flesh is juicy, crisp, and firm with many layers of even rings that can be easily separated. Sweet Texas 1015 onions have warm and sweet aromatics, due to the presence of the compound eugenol, and are known for their trademark sweetness and succulent, tender texture.
Seasons/Availability
Sweet Texas 1015 onions are available in the spring through summer.
Current Facts
Sweet Texas 1015 onions, botanically classified as Allium cepa, are an open-pollinated, short-day variety that are members of the Amaryllidaceae family. Classified as a fresh onion, Sweet Texas 1015 onions get their name from their suggested planting date of October 15th and home growing state. Sweet Texas 1015 is one of Texas’s most famous varieties and is in high demand due to limited supply each season. The large onion is favored for its sweet taste, resistance to disease, and large size and is used by both chefs and home cooks for a variety of culinary dishes.
Nutritional Value
Sweet Texas 1015 onions contain vitamin C, vitamin B6, potassium, manganese, and folate.
Applications
Sweet Texas 1015 onions are best suited for both raw and cooked applications such as grilling, baking, and sautéing. They can be chopped fresh and tossed into salads or salsa, sliced and served in wraps and sandwiches, or minced into dressings and dips. They can also be sautéed with eggs, cooked into pasta, grilled and served over meats and burgers, fried into onion rings, or mixed into stews, casseroles, quiches, and soups. Sweet Texas 1015 onions pair well with cilantro, avocado, celery, carrots, garlic, apples, tomatoes, dried cranberries, gruyere cheese, rice, meats such as poultry, beef, and pork, and spices such as cayenne, cumin, and allspice. They will keep 1-2 months from their harvest date when stored in a cool, dry, and well-ventilated place.
Ethnic/Cultural Info
Sweet Texas 1015 onions are well-known for their single centers and even layers of rings. This uniformity has led to improved fried onion rings, and many large restaurant chains have increased profits on onion ring sales due to the ease of production. Sweet Texas 1015 has also won many blue ribbons in the National Sweet Onion Challenge as its flavor is sweet when raw without the pungency associated with regular yellow onions.
Geography/History
Sweet Texas 1015 onions were developed by Dr. Leonard Pike, a horticulture professor at Texas A&M University in College Station, Texas. After ten years of research and development, the Sweet Texas 1015 onion was released in 1983 and was nicknamed the "million dollar baby" because of the enormous cost and amount of time it took to develop. Today Sweet Texas 1015 onions are grown throughout the Rio Grande Valley in South Texas and can be found at farmers markets and specialty grocers across the United States.
Recipe Ideas
Recipes that include Sweet Texas Onions 1015. One
is
easiest, three is harder.| Texas Monthly |
|
Chile Onion Rings |
| Running In A Skirt |
|
Vegetarian Crock Pot Black Eyed Peas and Collard Greens Soup |
| The Pretty Bee |
|
Slow Cooker Chicken Lemon Rice Soup |
