ONION Onions are yellow, red or white. They have firm flesh and dry, crackly outer skins. Avoid any soft spots or sprouts. Onions may be eaten raw or cooked. To prepare, remove outer layer of skin and chop. Onions may be boiled, braised, baked, microwaved or sautéed. Green onions (scallions) have a smooth root and hollow green stem; both can be eaten and have a mild flavor. Yellow onions are full flavored and work in most cooking. When cooked, they become sweeter and turn brown. Onions provide flavor and healthpromoting phytochemicals and nutrients. White onions are used in classic Mexican cuisine. Store in a cool, dry space away from bright light. Lemon juice or vinegar removes the smell from hands. Chill in the refrigerator before preparing them to reduce the chance of tears. Red Yellow Sweetest, great for cooking, or eating raw Chopped and sautéed great base flavor for soups Red onions are used fresh or grilled. Most popular raw on burgers, fresh salads, salsas Slightly stronger flavor than yellow and white onions Green Milder and softer due to less maturity Use root and stem as garnish, omelets, soups Sout h Dakot a St at e Univer sit y, Sout h D a kot a c ount i es, a nd U.S. D epa r t m ent of Agr i c ul tur e c ooper a t i ng. Sout h Dakot a St at e Univer sit y adheres t o AA/E E O gui del i nes i n offer i ng educ a t i ona l pr ogr a m s a nd s er v i c es. This mat er ial was f unded by USDA's S uppl em ent a l N ut r i t i on As s i s t a nc e Pr ogr a m (S N AP ). Publication: 04-5025-2013
Nutrition Notes Vitamin B6, pyroxidine, works with enzymes in the body that involve protein digestion. Vitamin B6 also helps make glucose, releases energy and supports a healthy immune system. Starchy vegetables are a good source as well as meat, fortified grains, and some fruits. Find recipes & videos at igrow.org Onion and Celery Seed Relish Ingredients 1 cup white wine vinegar or distilled white vinegar 2 Tablespoons powdered sugar 2 Tablespoons celery seeds 2 cups thinly sliced small onions, no green tops 1 cup finely chopped celery 1/2 teaspoon red pepper flakes Directions 1. Mix vinegar and sugar in a salad bowl until sugar is dissolved. 2. Add celery seed, pepper flakes, onions, and celery. 3. Mix until all ingredients are combined evenly. 4. Cover and chill. 5. Chill for several hours or overnight. 6. Serve cold alongside your favorite poultry or fish dish. Yields 12 servings. Nutrition Facts per Serving: Calories 20; Fat 0g; Cholesterol 0mg; Sodium 10mg; Carbohydrates 5g; Fiber 1g; Sugar 3g; Protein 1g Sources: http://urbanext.illinois.edu/veggies/onion.cfm http://commons.wikimedia.org/wiki/file:red_onion_on_white.jpg http://commons.wikimedia.org/wiki/file:onion_on_white.jpg
ONION Onions are yellow, red or white. They have firm flesh and dry, crackly outer skins. Avoid any soft spots or sprouts. Green onions (scallions) have a smooth root and hollow green stem; both are edible and have a mild flavor. Store in a cool, dry space, away from bright light. Chill in the refrigerator to reduce the chance of tears before peeling and chopping. Onions may be eaten raw, boiled, braised, baked, microwaved or sautéed. Yellow onions are full flavored and work in most cooking, white are common in Mexican cuisine, and red are best fresh or grilled. Find recipes & videos at igrow.org South Dakota State University, South Dakota counties, and U.S. Department of Agriculture cooperating. South Dakota State University adheres to AA/EEO guidelines in offering educational programs and services. Publication: 04-5025-2013 This material was funded by USDA s Supplemental Nutrition Assistance Program (SNAP).
Onion and Celery Seed Relish Ingredients: 1 cup white wine vinegar or distilled white vinegar 2 Tablespoons powdered sugar 2 Tablespoons celery seeds 2 cups thinly sliced small onions, no green tops 1 cup finely chopped celery 1/2 teaspoon red pepper flakes Directions: 1. Mix vinegar and sugar in a salad bowl until sugar is dissolved. 2. Add celery seed, pepper flakes, onions, and celery. 3. Mix until all ingredients are combined evenly. 4. Cover and chill. 5. Chill for several hours or overnight. 6. Serve cold alongside your favorite poultry or fish dish. Yields 12 servings. Nutrition Facts per Serving: Calories 20; Fat 0g; Cholesterol 0mg; Sodium 10mg; Carbohydrates 5g; Fiber 1g; Sugar 3g; Protein 1g Sources: http://urbanext.illinois.edu/veggies/onion.cfm http://commons.wikimedia.org/wiki/file:red_onion_on_white.jpg http://commons.wikimedia.org/wiki/file:onion_on_white.jpg
Onion South Dakota State University, South Dakota counties, and U.S. Department of Agriculture cooperating. South Dakota State University adheres to AA/EEO guidelines in offering educational programs and services. This material was funded by USDA s Supplemental Nutrition Assistance Program (SNAP).
Onion South Dakota State University, South Dakota counties, and U.S. Department of Agriculture cooperating. South Dakota State University adheres to AA/EEO guidelines in offering educational programs and services. This material was funded by USDA s Supplemental Nutrition Assistance Program (SNAP).
Onion and Celery Seed Relish ONION Ingredients 24 samples 32 samples 48 samples Samples: 1 ½ Tablespoon relish served on a whole grain cracker White wine or distilled vinegar Powdered sugar Celery seeds Green onions, thinly sliced Option: yellow or white onions Celery, finely chopped Red pepper flakes Sturdy whole grain crackers ¾ cup 4 ½ teaspoons 4 ½ teaspoons 1 ½ cups ¾ cup ¼ teaspoon 24 crackers Directions: 1. Mix vinegar and sugar in a salad bowl until sugar is dissolved. 2. Add celery seed, pepper flakes, onions, and celery. 3. Mix until all ingredients are combined evenly. 4. Cover and chill for several hours or overnight. 5. Serve 1 ½ Tablespoons on a large sturdy whole grain cracker. Materials needed: Sampling Display Instructions 1 cup 2 Tablespoons 2 Tablespoons 2 cups 1 cup ½ teaspoon 32 crackers 1 ½ cup 3 Tablespoons 3 Tablespoons 3 cups 1 1/2 cup ¾ teaspoon 48 crackers Table/tablecloth Garbage can/paper bag Paper towels/wet wipes/plastic gloves Ingredients used in the recipe Paper plates or cups, plastic forks or spoons Spoon, fork, spatula for serving Recipe video (optional) http://igrow. org/m/article/pick-it-try-it-like-it/ Pick it! Try it! Like it! produce sign as table tent Pick it! Try it! Like it! flyer or recipe card Food allergy sign on table Notes: Prepare Onion and Celery Seed Relish. Chill overnight if possible. Transport to the store in a sealed container in a cooler. Wear hair tied or clipped back. Wear plastic gloves when serving food. Place only a few samples at a time on small paper plates on or with a whole grain cracker. Ask parent s permission before children may sample. Ask them if they use onions often in their meals. Ask them if they could use this recipe. Remind them that this can be served as a condiment for meat, fish, or chicken as well as with crackers or chips. This keeps very well in the refrigerator. South Dakota State University, South Dakota counties, and U.S. Department of Agriculture cooperating. South Dakota State University adheres to AA/EEO guidelines in offering educational programs and services. This material was funded by USDA's Supplemental Nutrition Assistance Program (SNAP). Publication: 04-5025-2013