The State of the Onion has never been better! From the humble yellow to the sweet Vidalia, onions appeal to all cultures, show no religious or political bias, have broad acceptance across age, sex and economic groups and can make the best educated among us cry like a baby! Onions are cheap, readily available, easy to grow, nutritious and delicious raw or cooked.
We’re never without onions at our house. Almost every meal begins with a chopped, sliced or diced onion—no oil needed to sauté in its own juices or added water/veg broth, possibly favorite vinegar with a spritz of Braggs Aminos (soy sauce). From there, mushrooms, peppers, garlic, chopped greens and cooked beans blend together in the skillet and fill the kitchen with an irresistible aroma that brings us all together as we mound our baked potatoes with piles of goodness that all started with high regard for the lowly onion.
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Dorothy Greet invites you on a journey to amazing good health and vitality through Plant-Based Eating.
A heart attack turned her life upside down at age 70.
Now, with a Cornell Certificate in Plant-Based Nutrition, this retired clergywoman teaches free classes to community groups upon request.
To contact Ms. Greet, email dgreet@aya.yale.edu.
For more information on plant-based eating go to greetplantbased.blogspot.com.
