Scallion

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Scallion (Allium cepa)

The onion is a native of west-central Asia has been cultivated since prehistoric times. They were believed to have curative powers by the ancient Babylonians, Greeks, and Egyptians. Indeed, onions, garlic and chickpeas reportedly made up the bulk of the food ration given to the 100,000 laborers of the Great Pyramid of Cheops. Onions' internal layers were considered a symbol of eternity-an idea espoused by Russian architects, who constructed onion-shaped towers hoping to ensure that the buildings would stand forever. Onions are high in vitamin C.

Storage Tips:

 

  • Bulb onions will store for several months in a cool, dry ventilated place. Warmth and moisture will cause sprouting.
  • Store onion in the refrigerator in an air-tight container to avoid transference of flavors to other foods.
  • Store chives or scallions wrapped in a damp towel or plastic bag in hydrator drawer of fridge for 2-3 days.

 

Tomato

(Lycopersicon esculentum)

The tomato's name comes from tomatl, which, in the language of the Aztecs, means "round and plump." Spanish explorers brought the vegetable back to Europe, where it was greeted with suspicion and confusion. The French called it "pomme d'amour" (love apple); the Italians called it "pomodoro" (golden apple); others called it "pomi di mori" (Moorish apples). Those who weren't confused about the nomenclature were convinced that the tomato, being a relative of deadly nightshade, was poisonous. In the U.S, 85% of the tomatoes we grow are processed into soup, catsup, salsa, juice, puree, and sauce. Ripe tomatoes contain large quantities of vitamin C and beta-carotene.

 

Storage Tips:

  • The easiest way to deal with your excess tomatoes is to freeze them. Just wash your tomatoes, let them dry a bit, then put them in a heavy duty plastic bag, and place them in your freezer. They can be thawed and used in soups and stews all winter long. This takes up a bit of freezer space, but if time is an issue, it's a great way to keep you in tomatoes all year.