Vidalia onion growers harvested almost 10,000 acres in about six weeks from mid-April to the end of May — but peak Vidalia onion season for consumers is just getting started with the 4th of July.
So how are we celebrating America’s independence with onions from a crop that cleaned up a month ago?
Two main factors. Controlled atmosphere storage helps — but the big stretcher for Vidalia onions is that there are dozens of different varieties, all bred for specific points in the growing season, so the crop comes off in stages that makes it easier to harvest and keeps us in the world’s favorite sweet onion all summer.
We caught up with Cliff Riner of G&R Farms, who formerly headed up research at the University of Georgia Vidalia Onion and Vegetables Research Center, for a look at how it takes a lot of different varieties of onion to add up to Vidalia.
We also talked with Vidalia Onion Committee Executive Director Bob Stafford for this report that first appeared on our broadcast partner The RFD-TV Network.