Texas Onions
Onions are god’s gift to mankind. Well, for me anyway.
Almost all day, I encounter onions in my plate. Red onions, sweet onions, white onions, giant onions, baby onions…the list goes on. But even then, I can not claim that I am an onion expert. My love for these bulbs far outweigh the knowledge I have for them. Nor my skills for preparing them into good food.
Onions are one of Texas’ leading crops raking in more than $100 million each year to the Lone Star state. With the income and other industries dependent on this prized crop, the onion industry is expected to rake in more than $400 million this year. That is how big the onions are in this state. Onions are a force to be reckoned with. A running urban legend is that Texans eat onions like how we eat apples. A very, very weird thought.
Probably the most famous of sweet onions (and also one of my favorites) is the Texan Sweet Onion ‘Grano 502′. Housewives don’t know the name, but they sure as heck would recognize the bulb immediately when they see it. Grano 502 is large, sweet and very meaty in onion standards. It’s very appealing to its patrons and to the untrained eye.
The onion industry is naught of its strife, however. The bad market for these bulbs often leave its producers in a confusing state. Most newbies destroyed the industry with their untimely introduction to the market. If one dares to venture the onion market, one must learn the ropes and tricks of the industry of the market.
Unless you’re highly interested in growing onions than eating them, good luck. I would rather have myself a plate of steak topped with onions, chowder with onions, and onion chips by the side. Kidding aside. But onions do have a very high medicinal value, and is quite good for the body.
Just keep it away from the eyes.
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