Have You Had Your Walla Walla Onion Fix Yet?

Walla Walla onions from Around the Table Farm in Poulsbo, Wash.

Walla Walla onions from Around the Table Farm in Poulsbo, Wash.

If sweet onions are your thing, you better get a move on: Walla Walla onion season is soon phasing out. Sweet onion lovers know firsthand that this member of the allium family has a short life span; they've got a higher water content than their 'storage' cousins and as a result, spoil more quickly. But more water means a juicier and more tender onion, with less 'bite,' more 'sugar.'  Once cooked, a sweet onion loses its distinct characteristics and although delicious, is indistinguishable from a storage onion. To truly experience the essence of a sweet onion is to eat it raw -- thinly sliced or grated, with a few squeezes of fresh lemon, and salt. We love them with tomatoes, peppers, cucumbers and olives in a Greek-style salad, for starters.  Or on a tomato sandwich, with a drizzle of olive oil, with a handful of romaine or Bibb lettuce, or with a a few cups of chopped basil or parsley, corn kernels and peaches.  Hurry! Mother Nature doesn't wait.