Onions
Texas produces the year’s first domestic crop of mild, sweet spring onions. The famous Texas 1015 appears on the market in April and May. These extra-large Grano onions with light brown skin and predominantly single centers are an attractive product for retail shoppers and the hotel-restaurant industry.

Nutrition: Research indicates that oils in onions help to lower LDL cholesterol levels while increasing HDL levels in the body. Research indicates that this may offer some protection against heart disease. Mature, dry onions are also a source of fiber. Scallions and green onions also contain vitamin A.

General Produce Safety Guidelines:

• All fresh produce that is peeled or cut should be refrigerated within two hours. Leftover cut produce should be discarded if left at room temperature for more than two hours.
• Hands should be washed with hot soapy water before and after handling fresh produce.
• Wash all fruits and vegetables with cool tap water immediately before eating. Do not use soap or detergents. Scrub firm produce, such as melons and cucumbers, with a clean produce brush. Cut away bruised or damaged areas before eating.
• Wash surfaces often. Cutting boards, dishes, utensils and counter tops should be washed with hot soapy water and sanitized after coming in contact with fresh produce. Always use clean cutting boards and utensils when handling fresh produce.

Recipes Using Onions:

Black and White Truffle
Mashers with Spiced
Onion-Apple Relish

Chili Fried Gulf Oysters

Duck Risotto Stuffed
Cabbage Rolls

Easy Cajun Grilled Vegetables

Garden Potato Salad

Grilled Rack of Lamb

Laotian Beef Salad

Marinated Mushrooms

On-the-Go Stir Fry

Oysters with a Moroccan
Sauce

Panko Crusted Oysters with
Napa Cabbage Slaw and
a Spicy Wasabi Cream

Peach Salsa

Pecan Crusted Oysters with
Sweet Potato Griddle-Cakes
and Whiskey Cream Sauce

Pecan Sourdough Crostini

Sunshine Salad

Zucchini Perini