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ByDebraChase SpecialtoTheDemocrat The onion (Allium cepa L.), is the most common and one of the oldest culti- vated vegetables worldwide. Its history of use goes back more than 7,000 years and many cultures across the globe kept them in their gardens. None revered the on- ion more than the ancient Egyptians did. They wor- shiped the onions seeing them as symbols of eter- nal life. Believing that the concentric layers of an on- ion was an image of exis- tence into eternity and that the healing properties of onions would be help- ful in the afterlife, they buried their dead with onions and onion flowers on and around the body, and mummies often were found adorned with on- ions. The strong scent of the onion, thought to breathe life back into the dead could have been one of the rea- sons that King Ramses IV's mummy was found with on- ions in his eye sockets. To- day as in Ancient Egypt, on- ions are a staple in kitchens worldwide. Although there is no known wild progenitor, there are many variet- ies of onion. Red, yellow, white, sweet Vidalia and the green spring onion or scallions are just a few that we in the west are used to seeing in our farmers mar- kets and grocery stores. The culinary versatility of the onion is unmatched and the flavors of the many varieties are as varied as the landscapes they grow in and the people that eat them. When buying the bulb onions look for firm bulbs without much of a scent and try not buy any that have cuts or bruises. Store them in a cool dark and dry place that has plenty of air circu- lation. Green onions should have crisp, bright green stalks and small firm bulbs with the root end intact. Green onions can be stored in a cloth bag in the refrig- erator for a little over a week. If you buy green on- ions from the farmers mar- ket, you will find that many vendors will keep the roots intact. This preserves the onions health and flavor. Green on- ions with the root can be kept in a bowl or jar that has enough water in the bottom to submerge just the roots. Then you can snip off the green parts, as you need them. The onion will con- tinue to grow as long as the water is kept fresh. You can even plant the root again in soil and new green onions will grow. When cutting a bulb on- ion keep the root intact and the cut side on the cutting board and fewer tears will fall. Onions are always best used fresh. Once cut they can be stored in a sealed container in the refriger- ator for about 5 days but they will lose some flavor and crispness. Besides adding great flavor to culinary dishes, there are many health ben- efits to eating onions. The phytochemicals in onions increase vitamin C ab- sorption and help regu- late blood sugar. There is a compound present in on- ions called quercitin. Quer- citin is a plant pigment (fla- vonoid) and plays a role in preventing cancer. The tops of green onions are rich in Vitamin A and all onions are a good source of fiber as well as Vitamin B6, Fo- late, Potassium and Manga- nese, Vitamin C and small amounts of calcium and iron. The Ancient Egyptians often cooked onions over an open fire and today grilling onions is a com- mon practice in many cu- linary cultures, from New Zealand to Africa. This recipe blends two conti- nents, North America and Asia, try it the next time you are grilling any vegeta- bles, tofu, meat, or fish. The sweet aroma of grilled on- ions will waft around your kitchen or backyard entic- ing your friends and family to come to the picnic table. The sauce can also be used as a marinade. As Caesar Chavez said, "If you really want to make a friend, go to someone's house and eat with him... the people who give you their food give you their heart". Pick up your onions at the Woodland Farmers Market on Saturday May 30, they will be sweet and fresh. This week is "Chalk the Block" at the market giving you an opportunity to help the market stay on Main Street. There will be live entertainment, exer- cise classes, and kid's en- tertainment sponsored by the Woodland Public Li- brary. Invite your kids to join the Growing Reader and Vegetable Eaters Club where they can learn all about onions! MEXICANGRILLED GREEN ONIONS WITH ASIAN BBQ SAUCE 4 generous servings as a side dish or snack. In a non-reactive bowl mix together 1 tablespoon of finely chopped ginger, 2 tablespoons of minced garlic, cup each of or- ange juice and lime juice, 1 cup of soy sauce, Nama Shoyu or Tamari and 1 ta- blespoon of black sesame oil. Stir well and allow to sit at room temperature for about ½ hour for the flavors to blend while you grill the onions. Take 2 big bunches of cleaned green onions, root end intact (Don't worry it's not too much, the on- ions shrink in cooking), and brush them well with olive oil. Cook on a medium hot grill turning often until lightly charred on all sides and tender when poked with a fork. Set aside on a serving platter, squeeze the juice of one or two lemons over them, and then sprin- kle on some salt and pep- per to taste. You can eat the onions right off the grill or you can pour on some of the Asian Sauce and top with finely chopped cilan- tro. (Store any leftovers in the fridge). FROM THE FIELDS Gr il li ng t he o ni on — a n an ci en t tr ad it io n up da te d PHOTOSBYJIMSMITH-DAILYDEMOCRAT Purple onions can have either a pungent or mild taste depending on when they are harvested. Yellow and white onions are excellent grilled or just plain. Onions are one of the world's oldest vegetables. By Candice Choi The Associated Press NEW YORK Taco Bell and Pizza Hut say they're get- ting rid of artificial colors and flavors, making them the latest big food compa- nies scrambling to distance themselves from ingredi- ents people might find un- appetizing. Instead of "black pepper flavor," for instance, Taco Bell will start using actual black pepper in its seasoned beef, says Liz Matthews, the chain's chief food innova- tion officer. The Mexican-style chain also says the artificial dye Yellow No. 6 will be removed from its nacho cheese, Blue No. 1 will be removed from its avocado ranch dressing and carmine, a bright pig- ment, will be removed from its red tortilla strips. Matthews said some of the new recipes are being tested in select markets and should be in stores nation- ally by the end of the year. The country's biggest food makers are facing pressure from smaller rivals that position themselves as more wholesome alterna- tives. Chipotle in particular has found success in mar- keting itself as an antidote to traditional fast food. In April, Chipotle announced it had removed genetically modified organisms from its food, even though the Food and Drug Adminis- tration says GMOs are safe. Critics say the purging of chemicals is a response to unfounded fears over in- gredients, but companies are nevertheless rushing to ensure their recipes don't become disadvantages. In recent months, restaurant chains including Panera, McDonald's and Subway have said they're switch- ing recipes for one or more products to use ingredients people can more easily rec- ognize. John Coupland, a profes- sor of food science at Penn State University, said com- panies are realizing some ingredients may not be worth the potential harm they might cause to their images, given changing at- titudes about additives. Additionally, he noted that the removal of artifi- cial ingredients can be a way for companies to give their food a healthy glow without making meaning- ful changes to their nutri- tional profiles. For instance, Coupland said reducing salt, sugar or portion sizes would have a far bigger im- pact on public health. Taco Bell and Pizza Hut are owned by Yum Brands Inc., which had hinted the changes would be on the way. At a conference for in- vestors late last year, Yum CEO Greg Creed referred to the shifting attitudes and the desire for "real food" as a revolution in the industry. Representatives at KFC and Yum's corporate head- quarters in Louisville, Ken- tucky were not immediately available to comment on whether the fried chicken chain would also be remov- ing artificial ingredients. Pizza Hut says it will re- move artificial flavors and colors by the end of July. It said it will start listing all it ingredients online once the changes are completed. Taco Bell says it will take out artificial colors, artifi- cial flavors, high-fructose corn syrup and unsustain- able palm oil from its food by the end of 2015. It says artificial preservatives will be removed "where possi- ble" by 2017. The moves do not affect fountain drinks or co-branded products, such as its Doritos-flavored taco shells. Brian Niccol, the chain's CEO, said the company would work to keep its menu affordable. "I do not want to lose any element of being accessible to the masses," Niccol said. When asked whether the changes would affect taste, a representative for Taco Bell said in an email that "It will be the same great tasting Taco Bell that peo- ple love." RESTAURANTS Taco Bell, Pizza Hut: Artificial ingredients getting booted Peking Chinese Restaurant DineIn,CarryOut&Lounge 860MainStreet 530-527-0523 10%Off yourticketwiththisad. Limit 1 coupon per ticket/table. No other discounts apply. Alcohol, taxes or gratuity are not included. Offer expires 6/30/15 Take15%offyourmeal with this ad dineinonly 723 Main St. 527.5470 www. palominoroom .com PrimeRibonFridaysnights Open Tues-Sat FOOD » redbluffdailynews.com Wednesday, May 27, 2015 MORE AT FACEBOOK.COM/RBDAILYNEWS AND TWITTER.COM/REDBLUFFNEWS B4