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The Story of Your Food: Onions

Posted 1/12/2018 10:25am by Dennis Skoworodko.

Onions!

 

The starting base of so many great and tasty recipes. So flavorful and aromatic. An essential basic in a gourmet’s kitchen. And even though we have to start them indoors in February in Saskatchewan, this is a great place to grow them. Many onions are what is called “Long Day Onions”,...they need 14 – 16 daylight hours per day to form a bulb..and with our delightful long summer days, this is a wonderful place for them. Many onions need to be grown above 43 degrees latitude to get those long days, and Saskatoon is at 52 degrees latitude, so we are in prime location. We love growing our onions and we love how our customers love eating them. And I need to give credit to the onion- helping us on our journey to decide to grow organically. In our research on growing, we discovered that industrial agriculture routinely sprays onions with Maleic Hydrazide  (a toxic chemical – just check its Material Safety Data Sheet to see what I mean!) to limit sprouting in storage. It is sprayed on the growing plant at least two weeks before harvest, so the plant can absorb it into the onion bulb – right into the part we eat, let me say that again..right into the part we eat! Can’t wash it off in any way – to inhibit sprouting in storage. I don’t think our bodies can be healthy ingesting toxic chemicals! And all this for no benefit to the consumer, only benefit is to allow sloppier storage solutions in the sales chain. So I tip my hat to the onion in helping us to become Certified Organic and for being such a reliable friend in the kitchen.  

 

Regards, Dennis and the Our Farm Team  

 

Tags: Onions

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Organic Vegetables

Certified Organic by Pro-Cert

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