ONIONS
Onions (Allium cepa) are a kitchen staple. They are the foundation of nearly every cuisine under the sun, therefore, we can’t help but worship this eye-watering allium! Speaking of eye-watering, the distinct scent and flavor of Onions is due to the sulfur compounds that become reactive once cell walls are ruptured via cutting.
In season: Fresh from Mid June to Late July / Cured from Late July to Winter
Nutritional value: Despite their high water content, Onions are a good source of vitamins C, B6, potassium, magnesium, manganese and calcium. While all of the varieties we grow contain antioxidants, our Red Onions also contain anthocyanins due to their purple pigmentation!
Storage tips: Fresh Onions store best in the crisper drawer of your refrigerator, for a few weeks. Use the tops as you would Scallions to reduce food waste! Once cured, they should be stored in a cool, dark, dry place, where they will keep for several months! However, don’t store them next to Potatoes!
Culinary use: How do I stop crying, you may ask? While there is a plethora of tricks (we wear googles in our kitchen), we find that breathing through your mouth while cutting works wonders! As the building block of kitchens across the world, you can truly do no wrong in how you use an onion! Try using our Fresh Onions raw to add a crunchy punch to salads, sandwiches and dips. When cooked, Onions become rich and caramelize beautifully under heat.
Varieties we grow:
Yellow Onions, also called Spanish or Brown Onions, are the go-to all-purpose Onions. They have yellow-brown skin and a white interior.
White Onions are more pungent and tender than the other varieties. Both the flesh and the skin are bright white.
Red Onions, also called Purple Onions, tend to be sweeter than Yellow and White Onions. They have red-to-purple skin and white flesh with thin layers of red.
