Onions - Sweet Walla Walla

 Quick Facts:

Walla Walla Sweet Onions produce large, round bulbs with a sweet, yellow flesh. They are famous for their uniquely sweet flavor, and are mild enough to be eaten raw.

Availability: August

Sale Quantity: By the pound

Uses: Walla Walla Sweet Onions are best enjoyed raw or very lightly cooked due to their mild, sweet flavor and crisp texture.

Grown in: Transitional Organic Field



Preparation and Storage

Preparation: Wash onions just before use and peel the outermost layer off before chopping. Once an onion is sliced, it can be stored in the refirgerator in an air-tight container, and should be used within 7-10 days.

Storage: Store onions in a well-ventilated area that is cool, dark, and dry. Do not store entire onions in plastic bags; it is important to use a breathable bag or container.

Long Term Storage: Due to their relativly high water content, Walla Walla onions do not store long-term very well. They should be enjoyed within a few months. Onions should be stored in a well-ventilated bag or crate in a cool, dry location. Store between 32 and 40 degrees F with low humidity, and away from light.



Nutrition: One tablespoon has only 4 calories and is packed with vitamin C, potassium and calcium. Remove only the very outermost paper layer to keep the most nutritious parts intact.



Recipe:

Mixed Green Salad with Apples and Walla Walla Sweet Onions

Ingredients:

  • 4 tablespoons Olive Oil
  • 1 tablespoon Balsamic vinegar
  • Salt and pepper to taste
  • 1 medium Walla Walla onion, peeled and cut into 1/8ths
  • 1 large Granny Smith apple, unpeeled and cored, thinly sliced
  • 8 cups of mixed greens
  • 12 fresh basil leaves
  • 1 cup thinly sliced shaved Parmesan cheese (about 2 ounces)

Directions:

  • Whisk olive oil, vinegar, salt and pepper together in a small bowl. Set aside
  • Toss Walla Walla Onion slices, with the sliced apples, mixed greens and basil in a large bowl
  • Add dressing and toss to coat evenly, then top with shaved Parmesan cheese