Spring onions - Yellow (Vidalia variety) - 10LB Menu Story It was the preferred cabbage

It was the preferred cabbage for making kraut in the south for its tenderness and fine texture

These ones are sweet

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The stems are equally usable

it is now the state vegetable of Vermont and has been boarded on the Slow Food Ark of Taste

Spring onions - Yellow (Vidalia variety) - 10LB Menu Story It was the preferred cabbageThese Vidalia type spring onions are harvested before full maturity, when the bulbs are still small and the sugars are forward. Known for their low sulfur content, this variety delivers a clean, rounded sweetness with almost no harshness, even when eaten raw. Pulled with the tops intact, they offer a full use product tender greens and a crisp, lightly sweet bulb that cooks quickly and evenly. For the Kitchen: * Raw: Mild enough for direct use without