Be it raw or cooked, the Texas 1015 onion is our go-to during its peak period (now until early summer). Sweet, mild (expect to shed fewer tears) and as big as a softtball, this seasonal staple dates back to 1898 when it was first planted in South Texas. Named for its optimum planting date (Oct. 15), the 1015 became available in grocery stores in the 1980s and became the official state vegetable of Texas in 1997.
Meda Kessler is edible Dallas Forth Worth's art director, layout designer, and more.