For months on end, chef Jesse Griffiths and his team cook without onions, because Texas has yet to yield onions that will keep all year.
I find this tidbit a little hard to swallow. Having grown short day onions of the same sort grown in Texas in my own garden for something like 50 years I will concede that they generally wont keep all year, although the variety Red Creole will come close and if carefully cured and stored could indeed be made to last all year. What surprises me most is that no one in Texas is commercially growing scallions which can essentially be harvested year round in the south.
Onions are such an important ingredient that it seems, in a state where onions are such a major crop, a chef of means should be able to secure a supply of them year round.
