Gut Rumbles
 

August 21, 2008

vidalias

Originally PUBLISHED June 22, 2002

I sent my boy off to the movies to see Scooby-Doo with Jack and his sisters. He and Jack were getting a serious case of cabin fever around my crackerbox house with all the rain, so this movie thing is a good idea. I cooked a pot of boiled peanuts ($1.88 a pound at the Super Wal-Mart. OUTRAGEOUS price, but I bought them anyway) and a corned beef brisket while they were gone. I now have some carrots, potatoes and two genuine Vidalia onions steeping in the brisket-juice. My house smells wonderful!

People who aren't from the great state of Georgia may not be familiar with Vidalia onions. A Vidaila is the most perfect, sublime, sweetest onion known to man. I can eat one raw the way yankees eat apples. I like to cut a hole in one, stuff it with butter and minced garlic, then put it in the microwave for about three minutes and eat it that way. I like to grill a hamburger and garnish the bun with a slice of Vidalia onion as thick as the hamburger patty. I like to buy Vidalias in 50-pound sacks and freeze a lot of them for spaggetti and other sauces, then eat the rest before they begin to ferment. I live a mere 40 miles from Vidalia, so usually I have no problem obtaining all the onions I want at an excellent price.

But the Vidalia onion crop was wiped out this year. Global Warming brought an unusually cold spring down South and froze the first crop of tender onion seedlings in the field. About the time the farmers replanted, Global Warming brought another unheard-of frost in late spring and killed those onions, too. By then, it was too late to replant a third time. As a result, sweet Vidalias are in short supply. If you can find them at all, you'll pay about $1.00 per onion for them. I bought three today.

Ask Vidalia onion farmers about Global Warming and they'll ask for some next year

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