Even though I’m a die-hard Longhorn fan, I can appreciate the Aggie ingenuity that brought us the 1015 onion. Developed in the 1980s by Dr. Leonard Pike, a horticulturist at Texas A&M University, the 1015 onion is renowned for its sweet flavor and mild aroma.
It took Dr. Pike some ten years to develop the 1015 onion, and today it’s one of the most famous varieties in the world. Legend has it that besides 1015 onions, Dr. Pike engineered Texas Maroon Carrots so that Aggies could serve tailgate crudite without any pesky orange vegetables.
No matter which way your football allegiance lies, 1015 onions are a welcome addition to the fajitas, chilies and barbecue dishes that make football season sweet. Along with 1015 onions, we’re getting more field peas, potatoes and eggplant in the Local Box this week. Along for the ride are Asian pears from Engel Farm. Here’s a rundown of what to expect in the Local Box:
- Asian Pears – Engel Farm
- Assorted Eggplant- Fruitful Hill Farm & Animal Farm
- Shallots OR Garlic- Fruitful Hill Farm
- Red Potatoes – Gundermann
- Assorted Summer Squash – Gundermann Acres
- 1015 Onions – Bar W & Fruitful Hill Farm
- Salad Mix – My Father’s Farm
- Butternut OR Acorn Squash – Gundermann & Bar W
- Summer Peas – Just Peachy Farm
Meal One: That bag of salad mix is begging to be eaten as soon as we get our Local Box. I’m going to make caramelized onion salad dressing with those sweet 1015 onions and serve up a big green salad with Mom’s Zucchini Bread on the side.
Meal Two: Szechwan Eggplant Stir-Fry served over rice.(Substitute shallots or half of a finely chopped 1015 onion for the green onions in the stir fry recipe.)
Meal Three: Creamy Summer Squash Potato Soup with baked Asian pears for dessert. Note: Asian pears are similar to apples in taste and texture. They remain crunchy when ripe, they can be tart, and they tend to cook down beautifully.
Meal Four: Achiote Rubbed Butternut Squash Tacos
Meal Five: Blue Cheese and Red Potato Tart served with steamed summer peas. (To steam peas: put the peas in a steamer basket and steam over boiling water, covered, until tender, about 10 minutes. Season with salt and pepper and a little butter, if desired.)