Cured red and yellow onions of mixed sizes, medium to large — a kitchen staple, and the start of soups, stews and so many other dishes. This year’s crop, fresh from field curing, are sweet, crisp and delicious with a thin skin that makes them easy to work with, while allowing them to keep for weeks. But you’ll use them up before you know it — fresh in salads, salsas or sliced thin for sandwiches, pickle them for tacos and hamburgers or, sauté them slowly to caramelized perfection. Onions are nutrient-dense — high in vitamin C, B and potassium, and low in calories, and oh yes, delicious!
San Francisco, Santa Cruz, Berkeley, Capitola, Los Gatos, Menlo Park, Palo Alto
Mission District (Folsom between 25th & 26th), Fatted Calf Hayes Valley, Inner Richmond (near California & 10th), Outer Sunset (28th between Judah & Kirkham), Inner Sunset (Pacheco between 9th & 10th)