Natural, Wholesome Goodness















 

 

 

 

 

 

 

 

Onions, onions, and more onions! 
Did you know?  Most members of the allium family contain chemicals called alkyl sulfides.  These chemicals cause the "lovely" odor when someone eats them.  This is probably why they are bothered by few pests.  Onions and garlic seem to be the worst offenders.  The alkyl sulfides are released from the plant cells in your stomach or when you heat them.  Sorry, that stick of gum will not make her get closer!  Instead, gently saute your alliums in a little olive oil, or your favorite oil, until they are soft, transleucent (nearly see-through) over a low heat.  The smell will permeate your house, but you are also more likely to get a "good-night" kiss.   Onions regulate their growth by the amount of light and darkness they receive.  They are photoperiodic.  There are long-day, short-day, day-neutral and intermediate-day varieties.  Short-day onions grow best in Colorado.  Leeks have been cultivated for hundreds of years and the first recorded origins are from southern Europe.  It makes an excellent substitute for onions.  Garlic  has been used for food and medicinal purposes all over the world for centuries.  There are both hard-neck and soft-neck varieties.  In the hard-neck varieties, the cloves grow in a single row around a central woody stem.  The kind most commonly seen in stores, because of it's longer shelf-life is the soft-neck variety.  
 
 
  • Garlic
    • My favorite food additive.  I use it whenever/wherever I can in my dishes.
  • Green Bunching Onions
    • Use the green tops for a chive flavor and the white bottoms for a delicious onion flavor.  Use raw or add to dishes for a mild onion flavor.
  • American Flag Leeks
    • Great, mild onion flavor for asian dishes, soups and stews.
  • Red onions
    • Tasty red skinned onion with white flesh.  Great for eating raw on burgers, sandwiches and in salads.  My husband is as fanatical about these onions as the cats are about the catnip!
  • White onions
    • I prefer the sweeter taste of white onions to the yellow varieties.  Use these crisp white onions as you would the yellow varieties.
  • Shallots
    • For a strong onion flavor, use shallots.  These are especially yummy in French Onion Soup!

 
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Last revision: February 21, 2014