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Come get your Vidalia onions
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Our annual batch of fresh-from-the-farm Vidalia onions has arrived. In case you haven't driven past the office recently and seen the big, hand-painted "Vidalia Onions Here" sign on our office window, you need to know that we have 470 pounds of the beige and white beauties.

Well, we did have 470 pounds. Word is getting out. Those 5-pound bags are starting to move pretty quickly. And anyone who has baked a whole one in the oven with nothing but a little butter and salt and better, knows the reason.

In fact, I have a bag of them sitting on my desk just waiting for you.

All you have to do is renew your subscription or sign up for a new one. That's it. I'll put a bag right in your arms myself. It's our way of saying thank you for doing business with us.

And if that's not enough to get you over to the office, we'll tempt you with this recipe:

Saturday NIghtVidalia Onions Recipe

1 large Vidalia onion per person

1 tablespoon butter per Vidalia

1 beef bouillon cube per Vidalia

Pepper to taste

Prepare a fire in a charcoal grill. Trim a slice from the top of each Vidalia and peel the onion without cutting off the root end. With a potato peeler, cut a small cone-shaped section from the center of each onion. Cut into quarters from the top down, stopping within a half-inch of the root end. Place bouillon cube in the center, slip slivers of butter in between sections, sprinkle with pepper. Wrap in a double layer of foil, place directly onto the hot coals and cook for 45 minutes, turning every so often. Or, bake in the oven at 350 for 45 minutes. Serve in individual bowls because Vidalas produce a lot of broth, which tastes like French onion soup. How's that for short and sweet?

And, if you have any special recipes using Vidalia onions, we'd sure like to know about them. You may send them directly to me atkboim@dawsonadvertiser.com. We'll publish as many as we have space for over the next few weeks or until all the bags are gone.

Thank you for reading.

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