No Tears for Vidalia Onions

Georgia’s Official State Vegetable

By Judi Kanne

Once again, there’s much excitement as millions of Vidalia onions are getting ready for harvest in Vidalia, Georgia—just over a 3-hour drive from Atlanta. The date for the annual Vidalia onion crop release is about a month away.

The city of Vidalia’s way of celebrating this year’s crop includes multiple activities, from tethered hot air balloons to recipe contests, as well as concerts and street dancing. It’s going to be a lively time in Vidalia.

However, a lot more than flavor and festivities ride on this famous onion’s release date. This 20-county onion region is likely to add $125 to $150 million to Georgia’s economy. For the farmers and others who reap the benefits, they can almost taste their financial reward.

The National Onion Association’s (NOA’s) director of public and industry relations Kim Reddin reminds the world that onions have layers of flavor imparting color, texture and nutrition to so many dishes. That’s her job.

“But it’s easy to understand why they are the third most consumed fresh vegetable in the U.S.,” she said proudly, as Reddin discussed their sweet and savory essence.

According to the NOA, it’s easy to overlook the nutritional facts of vegetables like the onion. “For example,” Reddin said, “onions are high in vitamin C, a good source of fiber, and with only 45 calories per serving, they add abundant flavor to a wide variety of food.” In addition, onions are sodium-, fat- and cholesterolfree, and they happen to provide a number of other key nutrients, she added.

Pesto Flatbread with Sweet Onions and Asparagus

Courtesy of the National Onion Association

Makes 4 to 6 servings

Prep time: 1 hour 30 minutes

Baking time: 15 minutes

Pesto:

→ 1 cup loosely packed basil leaves

→ 2 tablespoons raw chopped walnuts (Georgia pecans also work well!)

→ 2 tablespoons freshly grated Parmesan cheese

→ 1 clove garlic, peeled

→ 1/4 cup extra virgin olive oil

→ 1/4 teaspoon fine ground sea salt

Place the basil, walnuts or pecans, Parmesan cheese and garlic in a small food processor or blender. Pulse until the ingredients are finely chopped. Add the olive oil and salt. Blend until a smooth, thick paste forms.

“I’ve been involved with the community since 1960 and I was on the very first board here at Saint Anne’s Terrace. It’s a beautiful part of town and the best part about living here is the wonderful family atmosphere in which everyone gets along.”

Flatbread:

→ 1/2 cup warm water (110 to 115 degrees F.)

→ 1 teaspoon dry active yeast

→ 1 teaspoon white granulated sugar

→ 1 1/2 cups unbleached, all-purpose flour

→ Extra virgin olive oil

→ 3 ounces thick asparagus stalks, trimmed (about 3 thick stalks)

→ 1/2 medium sweet yellow onion, sliced

→ 2 tablespoons toasted chopped walnuts

→ 2 to 3 ounces goat cheese

In a small bowl, sprinkle yeast over the warm water. Add the sugar and stir a few times. Let sit until the yeast blooms, about 5 minutes.

Add flour to the bowl of an electric mixer fitted with a dough hook attachment. Turn the mixer on low; pour in the yeast. Mix on medium until the dough comes together to form a ball, about 2 minutes. It may be slightly dry at this point.

Add the pesto to the mixer. With the mixer on medium, mix until the pesto is blended into the dough, about a minute. Turn the dough out onto a floured surface and knead for about 3 minutes, until it’s smooth and elastic.

Form the dough into a ball. Coat a large bowl and the ball of dough lightly with olive oil. Place the dough in the bowl, cover with a clean dish towel and let rise for about one hour or until it doubles in size.

While the dough rises, use a vegetable peeler to peel the asparagus stalks into thin ribbons. Carefully peel as much as possible from each stalk. Protect your hands by laying the stalk flat on a sturdy surface while you work. Next, bring 2 cups of water to a boil in a medium saucepan. Add the asparagus ribbons to the boiling water and cook for 60 seconds. Remove with a slotted spoon and transfer to a plate covered in a paper towel to drain.

Spray a baking sheet with olive oil or non-stick cooking spray. Punch down the dough and place it on the baking sheet. Use your hands or a rolling pin to spread to an 11- to 12-inch circle.

Arrange the onion slices on the top of the dough. Start with the larger slices and fill in with the smaller slices, working your way around the surface of the dough. Gently press the onion slices into the dough. Let rise for 15 more minutes.

Preheat the oven to 425 degrees F. Bake the flatbread for 10 to 15 minutes, until golden brown.

Remove the flatbread from the oven and brush the surface with olive oil. Serve warm topped with asparagus, toasted walnuts (or pecans) and small crumbles of goat cheese.

Recipe and image provided by the National Onion Association. Developed and phographed by Lori Rice.

Exquisite Homes & Communities for Active Adults

HOA Maintained Lawns & Community Clubhouses

Elegant Detached Ranch Homes with Courtyards

Live Where Life’s A Breeze

Windsong Clover Creek Bel~Aire

From the Mid $300s

From the Mid $200s Woodstock

Powder Springs

Windsong Manor Serenade

Dallas

From the Mid $300s Kennesaw

From the High $300s

WindsongLife.com