Recently at the Home for Wed Mothers, we received a heavy, fragrant package in the mail.  It carried with it the earthy odors of south Georgia, of sticky sunshine and cast irons skillets bubbling with the buttery goodness of  springtime Vidalia onions … like no other onions on Earth.

Do you think that my family sends more produce via the United States Postal Service than your average family?  Hmmm.

Anyway, Sissy and Funcle P were the kind senders of this box of Vidalias, and we will savor each and every last one of them … until, as Funcle P scrawled on the box, we cry because they’re gone.

Because he’s right, y’all – Vidalia onions are so sweet and good you’d never cry while chopping ’em up … only when they’re gone.  If you’ve never had any, gitchu to the sto’, immediately.  And if you’re a Southern expat like Mom and me, remind your Southern relatives about that flat rate shipping from USPS … handy for produce, and honey, too.  We thank y’all kindly.

If, for some odd reason, you should tire of slicing onions, squash, and butter into a cast iron skillet (I personally find this dish impossible to improve upon), here’s another suggestion for what you might do with a lovely box Vidalias, from Mama Stone:


1 1/2 cups mayonnaise

1 1/2 cups grated Swiss cheese

1 1/2 cups chopped Vidalia onions

Preheat oven to 350 . Mix all ingredients in an oven safe bowl and bake for 25-30 minutes. Serve with pita bread wedges or crackers.

Mmmmmmmmmmmmmmm.  Now that’s some South in yo mouth.

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