|Walla Walla's growing at the homestead|
They are known for their large size and sweetness. You can learn more about them here. (One of the things I enjoy about writing this blog is the excuse to look up these things.) Apparently, Walla Walla's are 90% water and they originated from an Italian immigrant that landed in the Walla Walla Valley of Southeast Washington.
This is the second year I have tried to grow them, and this year was a success! Although I think I need to mulch them much more than I have been, I only had six or so survive the winter. These were planted last Fall in my raised beds and were covered with leaf mulch.
|The lovely sweet things|
The Hubs was planning to grill some locally produced ribs we picked up on sale at our neighborhood New Seasons, and I thought we ought to try frying up some onion rings to accompany them. We used a gluten free breading mix of equal parts tapioca flour, potato starch and rice flour. Then added garlic powder, chili powder, thyme and black pepper to taste.
They fried up nicely in our cast iron skillet on the new gas stovetop.
We only fried one of them, as it was difficult even for the two of us to eat the entire plate....but we tried our best, honest.