Being harvested now are new season bulb onions easily identified as they still have a little of their stem attached. They are so mild, moist (and low on tear inducing pyruvic acid ) that they only need to be lightly cooked so don’t overcook them. Eating these delightfully fresh onions makes me realise how ordinary old season onions are. What a seasonal treat!
Actually the term onion is a general term that refers to a whole group of vegies that we can divide into two groups – the round bulb type – red, yellow and white onions and tender elongated bunching onions – scallions and the smaller shallots. And of course we have lots of these too, as well as early season garlic scapes (see the photo of Daniella) at The Bio Organic Farm.
Fascinating Fact: Onions are one of the oldest foods around and there is evidence that the ancient Egyptians cultivated the bulbs to eat AND to use when burying their dead (they thought the shape and concentric layers represented eternal life).
On the other hand the ancient Greeks thought they improved physical fitness and in the Middle Ages they were given as gifts or money.
Health tip: More than two millennia ago Greek doctors and Roman writers recommended eating some raw onion daily – on bread and on an empty stomach to prevent and cure a host of afflictions. In fact although apples are good for you the old saying may originally have been “an onion a day keeps the doctor away!”
For those of you who love a new way to enjoy an old favourite I have included a simple but delicious recipe for Miso Butter Onions. It only has three ingredients! So easy.
Miso Butter Onions Recipes