14Dec
By: adminxs On: December 14, 2016 In: Uncategorized Comments: 0

Onions: Tears of Joy

Onions are the undisputed workhorses of the vegetable world, and they often take center stage in ethnic dishes like Indian Spiced Onions, Lebanese Lentils, Rice and Caramalized Onions (aka Mujuadara) and that made-in-America classic, the Bloomin’ Onion. The fresh, bold, flavors found in onions can range from sweet and delicate to sharp, savory and astringent, making them one of the most versatile, and affordable veggies, in the market today.

Ranking among the oldest of all the cultivated vegetables, onions are widely believed to have been first farmed in central Asia about 5,500 years ago, although there is evidence that this onions were also used throughout Egypt, India, and Sumeria. Given the fact that onions can be found growing wild in many regions throughout the world, it’s tough for food archaeologists to determine exactly when cultivation of this root vegetable began – what scholars do agree on is the fact that onions were a big part of life for many of our ancestors.

There’s also records indicating that onions were a staple in the ancient Roman diet, with athletes consuming large quantities of raw onions in order to enhance their physical abilities (and perhaps, ward off their competitors with their unmistakable odor). Gladiators were also said to have rubbed their bodies down with onion juice to “firm up their muscles“, while the Egyptians actually buried onions in the tombs of their Phararaohs.

Although the practice of including onions in graves never made it across the Atlantic, here in the United States onions are more than just a popular ingredient in stews, soups, and snack foods, they’re being used to do everything from protect plants from pests to clean rusty knives, so it’s a good thing that our local California onion producers are able to keep up with the non-stop demand for this versatile veggie!

American farmers produce about 6.2 billion pounds of onions annually using both conventional and organic methods across 125,000 acres, with Washington earning the top spot as the biggest onion producing state.

California ranks third in U.S. onion production based on acerage, with about 18,000 acres annually dedicated to growing this hearty root vegetable.

Onions are the undisputed workhorses of the vegetable world, and they often take center stage in ethnic dishes like Indian Spiced Onions, Lebanese Lentils, Rice and Caramalized Onions (aka Mujuadara) and that made-in-America classic, the Bloomin’ Onion. The fresh, bold, flavors found in onions can range from sweet and delicate to sharp, savory and astringent, making them one of the most versatile, and affordable veggies, in the market today.

Ranking among the oldest of all the cultivated vegetables, onions are widely believed to have been first farmed in central Asia about 5,500 years ago, although there is evidence that this onions were also used throughout Egypt, India, and Sumeria. Given the fact that onions can be found growing wild in many regions throughout the world, it’s tough for food archaeologists to determine exactly when cultivation of this root vegetable began – what scholars do agree on is the fact that onions were a big part of life for many of our ancestors.

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