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Onions

onion-categoryOnions range in size, color, and taste depending upon their variety. There are generally two types of large, globe-shaped onions, classified as spring/summer or storage onions. The former class includes those that are grown in warm weather climates and have characteristic mild or sweet tastes

Included in this group are the Maui Sweet Onion (in season April through June), Vidalia (in season May through June) and Walla Walla (in season July and August). Storage onions are grown in colder weather climates and, after harvesting, are dried out for a period of several months, which allows them to attain dry, crisp skins. They generally have a more pungent flavor and are usually named by their color: white, yellow or red. Spanish onions fall into this classification.

In addition to these large onions, there are also smaller varieties such as the green onion, or scallion, and the pearl onion.

Leeks

Leeks

This sweet, delicately flavored vegetable, related to onion and garlic family, has an edible 6-10 inch blanched, white stalk.  The tough, strappy, green leaves should be trimmed away, leaving the pale green and beautiful white stalk. 

Onions - Yellow

Onions - Yellow

We consider this the all-purpose onion, and, it's the one that is used most often. Yellow onions have a nice balance of astringency and sweet in their flavor, becoming sweeter the longer they cook.

Onions, Spring

Onions, Spring

Spring onion means a fresh onion of any type — yellow, white, or red — that has started to form a bulb but is not fully mature. The ends of these new onions tend to look like small lightbulbs.