Borage flowers grow on hollow stems that are covered in fine white hairs. The tiny flowers are star like in shape and can be blue, lavender or purple in color. From the center of the flower protrudes five stamens and black anthers.
The Tiger eggplant is one of the more unusual color combinations with orange skin and vertical green “tiger” stripes. It is a petite, spherical eggplant with a subtle flavor.
Sweet Texas Onions 1015
Inventory, 50 lbs : 0
This item was last sold on : 02/13/15
Sweet Texas 1015 onions are available the first week of March through mid-July.
The Sweet Texas 1015 onions, botanical name Allium cepa, are an open-pollinated short-day variety. They are classified as a fresh onion versus a storage onion, though once harvested, they can be stored for 2-3 months if cured properly. The name, Sweet Texas Onions 1015, references their suggested planting date: October 15th.
Sweet Texas 1015 onions are robustly softball-sized round, thin-skinned yellow onions with a mild, juicy non-tearing crisp white flesh. The onions have warm and sweet aromatics, due to the presence of the compound, eugenol. Sweet Texas 1015's trademark sweetness allows them the title of being considered one of the sweetest of the all sweet onion varieties. They are also harvested and sold young, with their green tops attached. Younger Sweet Texas 1015's are even sweeter and more tender than their cured counterparts.
Sweet Texas 1015 onions can be used in all onion preparations because of their high sugar content. Complimentary ingredients include butter, cardamon, celery, chicories, cloves, curry, foods cooked over a wood-fire, foods rich in umami such as mushrooms, yeasty breads, seaweed, ripe cheeses and braised meats, roasted nuts, asparagus, pineapple, shelling beans, smoked fish, pickled vegetables, citrus and chiles.
Texas 1015 Super Sweet onions were developed by Dr. Leonard Pike, a horticulture professor at Texas A&M University. After 10 years of research and development, the Texas 1015 was released in 1983 and nicknamed the "million dollar baby" because of the enormous cost and amount of time it took to develop. They now grow throughout the Rio Grande Valley in South Texas.
Restaurants currently purchasing this product as an ingredient for their menu.
|Chef Drew Mc Partlin||San Diego CA||619-990-9201|
|Eddie V's La Jolla||San Diego CA||858-459-5500|
Recipes that include Sweet Texas Onions 1015. One is easiest, three is harder.