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Vegetable List

Acorn Squash

Arugula

Asparagus

Beets

Bok Choy

Broccoli

Brussels Sprouts

Butternut Squash

Cabbage

Cantaloupe

Carrots

Cauliflower

Celery

Collard Greens

Corn

Cucumbers

Eggplant

Endive

Escarole

Green Beans

Green Onions

Kale

Kohlrabi

Leeks

Lettuce

Mustard Greens

Okra

Onions

Parsnip

Peas

Peppers

Potatoes

Radishes

Rhubarb

Rocket

Scallions

Snap Beans

Snow Peas

Spinach

String Beans

Summer Squash

Sweet Corn

Sweet Potatoes

Swiss Chard

Tomato

Turnip

Watermelon

Zucchini

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Onions

vegetable

Growing:

Onions should be dry and solid, avoid bulbs that with soft spots or that re-sprouted after being harvested. Onions will store up to a month in a cool, dark place with good circulation. Avoid storing with potatoes.

Selecting & Storing:

Okra pods should be about 3 inches long, bright green, soft, and fuzzy. Wrap in paper towel and put in an open bag/container in the refrigerator for up to 3 days.

Basic Preparation:

There are different kinds of onions, and you may hear them referred to by different names/descriptions such as white, yellow, sweet, red, Vidalia, etc. Onions may be used raw or cooked, but are not generally consumed as a stand-alone item, but rather a zesty ingredient to many salads, sandwiches, and cooked dishes.

Remove the outer "paper" skin from the onion and snip the ends. Cut in slices/rings, cube, or dice depending on how you will be using them.

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