Onions, Onions Everywhere!
Everybody loves Onions.
And while everyone has their own preference when it comes to eating them - raw, cut up in a salad, pickled, sliced on a hamburger, dried, canned, stir-fried, or cooked up in a soup - Onions of every description are basic fare for almost every table and every human culture in the world. And why not? They are among the oldest human foods (dating back to the Bronze Age), and remain one of the most versatile and popular. Onions are, today, second only to tomatoes when it comes to worldwide horticultural production.
Onions (Allium cepa) belong to the lily family - the same family as garlic, leeks, chives, scallions and shallots.
There are over 600 species of Allium, distributed all over Europe, North America, Northern Africa and Asia. The plants can be used as ornamentals, vegetables, spices, and/or as medicine. The Certified Farmers’ Markets
have a wide variety of locally-grown Onions available, including white, yellow, red, sweet, green, bunching, and more. Try a new variety today!
Did you know:
Onions are high in energy and water content, and low in calories. They contain chemicals which help fight free radicals in our bodies. Free radicals cause disease and destruction to cells, and are linked to at least 60 diseases.
You can make Onions milder by soaking them in milk, or by pouring boiling water over slices, then letting them stand a few minutes before rinsing with cold water.
Eating at least 1/2 a raw Onion a day causes HDL cholesterol (the good cholesterol) to go up an average of 30%. (Of course what helps your cholesterol may hurt your social life.)
$1.50/lb and up, depending on the variety.