We’re Carving More Than Just Pumpkins This Halloween

From online school to virtual grocery shopping, the past few years have been unconventional to say the least. As Halloween approaches, many pumpkin patches may have restrictions due to new COVID-19 variants. Why not celebrate with a new, unconventional family tradition? 

Carving pumpkins is fine, but have you ever carved an onion? Or a pineapple? This year, instead of digging your hands into the usual orange slop, create a festive smorgasbord of produce that you can put on display and turn into dinner later.

We’ve looked into the history of fruit and vegetable carving and found some awesome traditions to make our own this spooky season.

The Original Carved Turnip

One of the earliest origins of pumpkin carving stems from an old Irish tradition of carving turnips. Legend has it that a man named Stingy Jack (or Jack O’Lantern) made a deal with the devil and was cursed to roam the earth forever, using a hollowed out turnip and a burning coal to light his way. In homage to Jack O’Lantern, people began carving their own turnips and placing lights inside.

When Irish immigrants discovered the popularity of pumpkins in the United States and saw how easy they were to carve, the tradition evolved into what we now know as carving Jack-o-Lanterns. 

Summon Stingy Jack by carving a turnip, rather than a pumpkin this Halloween, by following these simple steps:

  • Select a turnip with a large enough surface area for a face, and draw a rough outline of your design.
  • Cut off the top of the turnip and set it aside—this will act as your lid later.
  • Score the inside of the turnip with a sharp knife, breaking up the root.
  • Scoop out the insides with a carving hook, melon baller, or spoon, leaving a ¼-inch thick border.
  • Use a precision craft knife to cut out the outline of your design.
  • Place an LED light or tea candle inside, top with lid, and watch your turnip come to life.

At Gills Onions, we love finding new and exciting uses for fresh produce – especially onions. Use this carving method to carve an onion (or other produce like radishes, beets, pineapples, or oranges) and share your spooky creations with us on InstagramTwitter, or Facebook

Fruit Carving Fit for a King

Another rich tradition of fruit and vegetable carving comes from Thailand. Thai fruit carving is an ancient skill that was once reserved for royalty, but has since been adopted by food artists around the world. This method focuses on carving fresh produce like cantaloupe, watermelon, papaya, cucumber, and carrots from the outer skin, in order to create a pattern on the food itself.

You may not be able to carve an intricate design fit for a king or queen into your produce, but you can definitely create some Halloween-themed art that will wow your friends on social media. Here are some ideas for how to get started:

  1. Select your fruits/vegetables. To avoid excess waste, try to pick foods you’ll want to eat later on. 
  2. Start by removing the outer rind by shaving your produce with a clay loop ribbon tool or vegetable peeler. (Pottery sculpting tools work great for carving produce and can be found easily online).
  3. Continue gradually shaving away at the surface until you’ve created your desired look. 

This method takes a lot of practice, so don’t get discouraged if your first attempt looks messy. 

There are so many great options for carving unconventional fruits and veggies this Halloween season (of course, we’re partial to onions), but however you decide to celebrate, be sure to have fun and stay safe.

Ready to try onions the Gills Way? For more information, contact the Gills Onions sales department

From Seed to Table: The Journey of a Gills Onion

In celebration of our 40th anniversary, we wanted to share with you the journey of a Gills Onion, from seed to table. Family owned and operated since 1983, we’ve grown immensely since our early days. What hasn’t changed is our love for onions!

 Let’s peel back the layers and discover the roots of our onions’ success.

Where the Gills Onion Begins

From the soil to the sunshine, our onions have been nurtured with care and attention every step of the way – “The Gill Way.” It all begins with selecting the right onion seed. Our varieties are carefully selected for their flavor, quality and growing region

Our growing partner, Rio Farms, manages the entire process from start-to-finish before the onions make their way to Gills Onions facility in Oxnard, California. There is truly an art and science to growing the perfect Gills onion. Our growing methods were personally developed by Steve Gill and help to ensure that our products are not only grown in the most environmentally conscious way but also have the best quality and shelf life in the market place for value-added onions. 

Onions on the Move: A Look at the Transportation Process

Our job is to get millions of pounds of the highest quality fresh-cut onions from our fields to your table, but we can’t do it alone. That’s where our wonderful team at Gills Freight comes in. 

During the growing season, Gills Freight drivers move the necessary equipment needed throughout the onion growing process. Once our beautiful onions have been harvested by Rio Farms, our transportation team hauls them to our state-of-the-art processing facility. 

Unleashing the Flavor: The Gills Onions Production Line

The true magic happens when the raw onions make it to the Gills Onions processing facility. Our team begins by loading the onions into a conveyer that leads to the peeling and cutting stations. The cutter removes the top and tail of each onion while simultaneously scoring the onions’ skin to make for an easier peel. Once in the peeling machine, we use a combination of air and water to blow the skin right off the onions.

The onions make their way back down to the Gills Onions team for quality assurance. They swiftly cut off any bruises and imperfections that might have been missed. The onions then journey over to the washing station, where they’re rinsed with cold, ozonated water that kills bacteria. 

Then, it’s off to slicing, dicing, and slivering where onions are prepped, packaged and sealed for each customer order. 

Gills Onions: Bringing Quality to You

After being processed and packaged, the onions are ready to hit the road once again and find their forever homes at your favorite restaurant, in your kitchen and even in your favorite tomato sauce. 

As a consumer, you have the confidence knowing that we know exactly where your onions are grown, processed and packaged. We take tremendous pride in our full traceability program. 

We’ve said it before, and we’ll say it again: We know onions. It’s what we do, and we do it best.

But don’t take our word for it. Our onions speak for themselves. 

Ready to try onions grown “The Gill Way?” Contact the Gills Onions sales department to learn more.

Three Cheers for Onions! Join Gills Onions in Celebrating National Onion Month

June is National Onion Month! It’s time to celebrate all things onions and all the wonderful ways these versatile vegetables make life healthy and delicious. 

At Gills Onions, we couldn’t be prouder to be part of bringing this amazing product to your kitchens. That’s why we’re marking this month by sharing some of our favorite onion facts. We hope they help you appreciate onions as much as we do. 

Centuries of Amazing Onions

Before farming was invented, humans were eating onions. And, once the earliest humans began cultivating crops more than 5,000 years ago, onions were one of the first to be domesticated.

Onions were the perfect crop for early civilizations. Their hardy nature makes them less perishable than other fruits and vegetables. They are also easy to grow, easy to transport, and can be stored or dried to be used in times of scarcity. 

Ancient civilizations used onions not only for food but also for medicine, art, and worship. In Medieval times, onions were sometimes used as currency, rent payments, and even wedding gifts. 

When the first pilgrims arrived in America on the Mayflower, they brought onions, but surprise! Native Americans were already using wild onions for cooking and healing, as a source of dye, and even as toys.  

Americans Can’t Get Enough Onions

Today, onions are the third largest fresh vegetable industry in the United States, with over 125,000 acres of onions planted across the country. The average American eats 20 pounds of onions per year, which means our nation collectively eats over 450 semi-truck loads of onions each day

The onion is used in 93 percent of American dining establishments. It is one of the top menu items for appetizers with popular dishes like onion rings, onion blooms, and French onion soup. 

Hot tip: If you’ve really enjoyed your onions for the evening and are afraid of fragrant breath, freshen up by eating a bit of fresh parsley. 

Onions Are Great for Your Health

They don’t call onions nature’s ninja for nothing. Onions offer countless health benefits to everyone who eats them. 

In fact, the saying an apple a day keeps the doctor away could also be said of onions. Like apples, onions contain quercetin, a powerful antioxidant that helps delay oxidative damage to cells and tissue. And recent studies at Wageningen Agricultural University, the Netherlands, demonstrate that the body absorbs three times more quercetin from onions than from apples. 

Onions are low in sodium and are fat-free. They are also high in essential nutrients including:

  • Vitamin C
  • Dietary fiber
  • Folic acid
  • Calcium
  • Iron

New health research shows that onions may reduce the risk of certain diseases including cancer, gastric ulcers, heart disease, cataracts, and osteoporosis. Their natural ability to reduce inflammation also makes onions helpful in treating respiratory illness.

Celebrate by Eating an Onion

So, this month when you’re shopping or grabbing take out from your favorite restaurant, reach for the onions. As for Gills Onions, we’ll continue working alongside our fellow US onion growers and wonderful advocates like the National Onion Association to bring this amazing food to consumers like you. 

Ready to try onions grown “The Gill Way”? Contact our sales department to learn more. 

Onions: The Perfect BBQ Ingredient

Grab the grill, start up the smoker, and read up on your favorite recipes. May is National BBQ Month, a time to celebrate the fun and – of course – food that BBQ brings. As you plan your menu for your next BBQ, don’t forget the onions! Onions are a versatile and delicious addition to many BBQ dishes, sauces, and sides. Here are a few ideas of how you can use onions to create mouthwatering BBQ meals. 

Start with a Sauce

Whether you’re eyeing hamburgers, hot dogs, steaks, sausage, or ribs, every BBQ deserves a good sauce. Onions are a great added ingredient to your favorite store bought sauce, or you can try your hand at crafting a sauce of your own. Here are a few recipes to get your creative juices flowing. 

Caramelized Onion BBQ Sauce — Caramelized red onions, horseradish, and chipotle powder add depth and spice to this versatile BBQ sauce. You can customize it with your favorite store-bought BBQ sauce, favorite beer, or favorite non-alcoholic beverage. Try a tangy apple juice for a family-friendly version. 

Caramelized Onion and Honey BBQ Sauce — If you like a sweeter sauce, try out this honey, tomato, and, of course, caramelized onion recipe. You’ll also find hints of molasses, mustard, brown sugar, and bacon.  

Sweet Onion Apple BBQ Sauce — If you crave the freshness of summer BBQ with the warmth of fall flavor, this is the sauce for you. Slow cooked apples, pureed caramelized onions, and cinnamon combine to delight even the most picky palate. 

Get Creative with Grilled Onions

One of the best things about onions and BBQ is that onions easily stand on their own. If you want to upgrade your recipe, just add some grilled onions. Or, you can get a bit more creative and add your own culinary flare. Here are a few ideas to get you started. 

Charred Onions and Chives — Follow these simple steps to get a beautifully charred onion each time you grill. The key is heat, a bit of olive oil, and salt. Top it off with finely chopped chives. 

Grilled Blooming Onion — That’s right. You can make this famous restaurant onion appetizer at home on your own grill. This recipe uses mozzarella cheese, your favorite steak sauce, and a large white onion to make a dish that is pretty to look at and good to eat. 

BBQ Onion Steaks with Honey Mustard Sauce — For the vegetarians in your life or to simply mix up your meal, grill up a batch of these onion “steaks.” Thick slabs of onion are covered in a honey mustard sauce and grilled until caramelized. 

Stuffed BBQ Onions — This innovative take on grilled onions uses the onion itself as a bowl to house delicious bits of BBQ onion and bacon. 

Spice up Your Side Dishes with Onions

If you’re searching for the perfect side dish to highlight your BBQ skills, onions can help any food shine. White and red onions are the stars of many wonderful salads and soups as well as important components of vegetable side dishes. 

Caramelized Onions and Apples — Slow cook sliced apples and sliced onions until caramelized. Then, dress them up with thyme sprigs for a tasty side dish. 

Peppers and Onions — Simple and satisfying, combining red and yellow bell peppers with yellow onion in a light sautee makes a great topping for BBQ meats or hot dogs. 

Balsamic Mushrooms and Onions — If you’re more of a mushroom maven, try this simple combo that pairs them with onions and balsamic vinegar for a zingy side dish or steak garnish. 

Classic Coleslaw — This chilled BBQ classic is easy to dress up. Grab a pre-made coleslaw mix and add a few ingredients like minced onion, buttermilk, and white wine vinegar to make a sauce that zings. 

Onion and Quinoa Salad — Bring together ancient grains and fresh onion for a refreshing summer side dish. 

Ready to try onions the Gills Way? For more information, contact our sales department
 

2023 IFPA Foodservice Conference & What You Need to Know

It’s 2023, and the International Fresh Produce Association’s Foodservice Conference is back. Our team at Gills Onions is excited to be attending. Our industry has seen unprecedented changes and faced many unforeseen challenges over the past several years. There’s no better way to celebrate how far we’ve come than IFPA Foodservice Conference. 

This year’s event will take place July 27–28, 2023, in Monterey, California. At the conference, you’ll find attendees from every corner of our industry, including operators, distributors, and retail foodservice buyers; grower-shippers and processors (like Gills Onions); and even business solutions providers. It gives everyone a chance to connect, learn about innovations, and of course, do business. 

Our Gills Onions team is excited to be back again at IFPA Foodservice Conference doing what we do best: sharing the good news of fresh fruits and vegetables. We love the chance to show why we are the best at what we do and how we lead in sustainability, food safety, value-add, and flavor. We believe in doing business the old-fashioned way – with a handshake and a face-to-face conversation, building relationships that last. 

We’re Proud to Stand With Our Partners

We’re proud to stand shoulder to shoulder with our partners in foodservice. It’s no secret that pandemic and post-pandemic has been difficult, and Gills Onions wasn’t immune. Restaurants closed and reopened and closed again. New mandates and restrictions forced us to get creative and adapt how we do business. Businesses across our industry had to make difficult decisions to reduce staff, and at times, it seemed like things would never return to “normal.” 

With a continued national labor shortage, reducing costs and labor in the kitchen are more important than ever. At Gills Onions, we are proud to offer a value-added product that saves kitchens time and money on labor and transportation costs. And, onions are one of the most commonly used products across foodservice. (It makes sense. They’re delicious and versatile.) 

IFPA Foodservice Conference is the perfect time to stand together and share an optimistic vision of the future. We look forward to seeing you there.

Ready to try onions the Gills Way? For more information, contact our sales department.

STEM is GREAT Initiative: Bridging the Gap between Agriculture and Technology

In April, Gills Onions welcomed young health academy students from local Ventura County High Schools. Headed by the S.T.E.M. is G.R.E.A.T. Initiative, the students got to experience the magic of onion power for themselves! Students were able to watch the Gills Onions zero-waste project in action – ensuring that all onion waste is reused to create a sustainable energy source.

Harvesting Energy: Gills Onions’ Commitment to Environmental Sustainability

Our plant can process up to a million pounds of raw onions each day, creating an average of 150 tons of onion waste. By collaborating with innovators across the United States over several years, Gills Onions was able to develop the Advanced Energy Recovery System (AERS), which converts onion waste into ultra-clean, virtually emissions-free electricity. 

The AERS provides 100% of the base electrical load for our processing plant, the equivalent of enough power to supply 460 homes for an entire year. It also eliminates 14,500 tons of carbon dioxide emissions each year.

While these students’ interests may lie in the medical field, they had a unique opportunity to create a connection between where our food is coming from, what we put in our bodies, and the process to get it there, all while having a significant impact on our health and the environment’s health. 

As our communities progress and thrive, the importance of S.T.E.M. grows increasingly apparent. This is especially true in the local agriculture industry, where S.T.E.M.-related careers offer unique and exciting opportunities for students to get involved in innovative scientific research, cutting-edge technology, and 21st-century engineering.

Empowering the Next Generation of Agricultural Leaders: The Impact of SEEAG

Since 2008, SEEAG (Students Eco-Education and Agriculture) has impacted the lives of over 100,000 students and community members, providing food & agricultural literacy programs and community education & outreach events 100% free of charge.

SEEAG began with one dairy farmer’s daughter and her vision to change the lives of young women. When Mary Maranville arrived in Ventura County, California over 20 years ago and saw the bounty of local agriculture and farms, it inspired her to educate local school children about the origins of their food. SEEAG is a mission dedicated to the memory of Mary’s father and was founded to cultivate agricultural ambassadors with the hope they will help preserve family farms around the world. 

Seeing as how there was such a demand for women in the field, the STEM is GREAT initiative (Science Technology Engineering and Math and Girls Representing and Entering Agriculture Today) began as a way to provide more opportunity and insight into the Agricultural industry to underrepresented high school girls in Ventura County, especially women of color.

The program has since expanded to include all school-age children in Ventura County as well as Santa Barbara, providing foundational knowledge on Agriculture during workshops, hands-on lessons, and field trips to local farms.

SEEAG programs also expand to The Youth Wellness Initiative, which educates, inspires, and empowers kids to increase their consumption of fresh fruits and vegetables. Farm Lab brings kids directly to farms, building awareness of and appreciation for agriculture from farm to consumption. SBC & Farm Day educates the community about the farm origins of their food in order to cultivate informed citizens and agricultural ambassadors. 

The S.T.E.M. Career Pathways in Agriculture is designed to open students’ eyes to these opportunities and help them explore the ever-evolving world of agriculture. By getting involved in this dynamic field, students can make a real difference and help shape the future of agriculture. Join us on this journey of discovery and innovation!

To learn more about S.T.E.M., visit https://www.seeag.org/stem

Join the Double Your Impact Challenge

Gills Onions is a long-time supporter of SEEAG’s agricultural education programming.

“SEEAg does a really good job with their S.T.E.M. program. Our Gills team enjoyed welcoming these students to our facility and showing them firsthand what we do as a business in their community,” said Steve Gill, Gills Onions president and SEEAG board member. “We believe in SEEAg’s mission in educating students about the origins of their food, so they feel empowered with that knowledge as a consumer.”

Join Gills Onions donation match program in May for the “Gill’s Onions Double Your Impact Challenge” where Gills Onions will match all donations up to $15,000 for every dollar donated to Students for Eco-Education and Agriculture (SEEAG) as part of SEEAG’s annual Double Your Impact Challenge.

 For more information or to donate, visit www.seeag.org/doubleyourimpact.

Ready to try onions grown “The Gills Way”? Contact our sales department to learn more.

Celebrating 40 Years With Gills

This year marks 40 years with Gills – happy anniversary to us! We’re so excited to celebrate this incredible milestone and can’t wait to see what the future holds. Since 1983, this family-owned business has been committed to feeding the US and Canada the best onions, and things have only gotten better with time. Take a journey back in time with us, and see how Gills got to where we are today. 

Back to Our Roots

The Gill family has a long history of farming in Ventura County, California, with roots stretching all the way back to the 1880s. “My whole family grew up on a farm,” said Owner/CEO Steve Gill. “We were heavy into vegetables, but I started the onion growing and fresh-cut processing side of our business.” 

In the beginning, Steve founded Gills Onions as an industrial processing plant, providing whole peeled onions to a salsa company. Over the last 40 years, that small food ingredient factory evolved and expanded into a massive foodservice and retail partner known for its whole peeled and diced onions. 

“It’s a night and day difference,” said Steve about the company’s evolution. “Food safety wasn’t as widespread back then, and we were just learning how to do business at that point. Our equipment is better now, technology is better, and most importantly, our onion varieties and growing program are better.” 

Gills Mission and Vision

Our mission has been to provide the highest quality onion from the beginning. Thanks to Steve’s innovations over the last 40 years, Gills has improved soil health, saved thousands of kWh in energy, and developed unique relationships with seed breeders, machinery manufacturers, and other partners. 

“Steve has very dramatically changed our onion growing program,” said Megan Jacobsen, Vice President of Sales and Marketing. “He’s not just a processor on the Gills side; he is a boots-on-the-ground farmer with our sister company, Rio Farms. We believe that from seed-to-package everything begins with the soil, and Steve takes great pride in that.”

The Future of Gills

The future certainly looks bright for Gills, and no matter what lies ahead, we’re ready for new challenges and successes as they come. “As our customers evolve, we evolve with them,” said Jacobsen. “That’s what we’ve done for the past 40 years, and it’s what we will continue to do for the next 10, 20, 30, and 40 years to come. Our commitment to our customers is to continue providing a great product that is safe and reliable.”

As we look to the horizon, we’re excited about opportunities to implement new technology, increase sustainability efforts, and do what we do best – grow onions.

“Whole peeled onions are our future,” said Steve. “We will keep providing the best onion in the country.”  

See Gills at the 2023 IFPA Foodservice Conference

Gills is thrilled to be back at the International Fresh Produce Association’s Foodservice Conference & Expo this year. On July 27 & 28, 2023, we’ll be in Monterey, California with attendees from all over the industry. Whether you’re in foodservice buying, distribution, or business solutions, we’d love to see you there. Stop by our booth and say hello to Steve and other team members, and join us in celebrating 40 years!

Cheers to The Best Onion Around

The past 40 years have been an amazing journey of growth, leading us to the very top. Gills Onion truly grows and delivers the best onions in the country, and we couldn’t have done it without Steve’s vision, a dedicated team at our facility and farm, and all of you who have supported us along the way. 

Cheers to 40 years and the next 40 to come! 🥂

Ready to try onions grown “The Gill Way?” Contact our sales department to learn more.

Join the Double Your Impact Challenge

In the month of May, 2023, Gills Onions will match all donations up to $15,000 for every dollar donated to Students for Eco-Education and Agriculture (SEEAG) as part of SEEAG’s third annual Double Your Impact Challenge.

“The generosity of our friends at Gill’s Onions means SEEAG will receive as much as $30,000 to support our Youth Wellness Initiative in Ventura and Santa Barbara counties,” says Mary Maranville, SEEAG’s founder and CEO. “Our mission is to educate, inspire, and empower students to become their own healthy heroes. Our interactive presentations are designed for students in our local community to learn about the important role fruits and vegetables grown locally play in their health and well-being.”

A Mission to Teach and Share

Gills Onions is a long-time supporter of SEEAG’s agricultural education programming that has reached more than 100,000 elementary school students since its founding in 2008. All SEEAG programs are provided free to schools and students.

“Teaching students about how food is grown and the benefits of eating locally-produced fruits and vegetables is one way to improve the health of our kids,” says Steve Gill, Gills Onions president and SEEAG board member. “Once kids learn about the farming and harvesting process and the benefits of fresh produce, they get excited about eating a more healthy diet.”

How You Can Help

All “Gills Onions Double Your Impact Challenge” matching donations go toward student learning:

Double Giving Levels:

  • $25 doubles to $50 – Purchases taste testing & demonstration produce for one Farm Fresh Mobile Classroom presentation
  • $50 doubles to $100 – Provides resources for the Farm Fresh wellness bags, including fresh produce, nutrition resources, the Farm Fresh Passport, and more for one class
  • $100  doubles to $200 – Gases up a Farm Fresh Mobile Classroom Van for a week of presentations across Santa Barbara or Ventura Counties
  • $250 doubles to $500 – Purchases new education and marketing supplies for the Youth Wellness Initiative Programs 
  • $500 doubles to $1,000 – Pays to design and place the first order of new reusable Farm Fresh wellness bags
  • $1,000 doubles to $2,000 – Program support. Places your logo on the Farm Fresh wellness bags for the upcoming school year
  • $2,000 doubles to $4,000 – Purchases Healthy Hero t-shirts for participating students for a year, with your logo prominently placed on the back 
  • $3,000 doubles to $6,000 – Program support. Places your logo on the side of the Farm Fresh Mobile Classroom Van in your county of choice 
  • $5,000 doubles to $10,000 – Program support. Places your logo on the back of the Farm Fresh Mobile Classroom Van in your county of choice 

 For more information or to donate, visit www.seeag.org/doubleyourimpact.

Ready to try onions grown “The Gills Way”? Contact our sales department to learn more. 

Our Favorite Onion Recipes for Soup Season

Soup season is here, and we are here for it! There is nothing quite like soup to warm your soul and fill your stomach on a chilly day. Soup has been part of mankind’s diet for centuries. In fact, historians believe that the first bowl of soup was cooked up sometime around 20,000 BC using clay pots or bowls made of mud. 

Soup recipes have come a long way from those simple broths. The modern foodie can enjoy soups from every culture and region of the world, each with unique ingredients, spices, and aromas. We’re here to highlight our favorite soup component and offer a few pro-tips for making perfect soups this season. You guessed it: We’re talking about onions. 

Transform Your Soups with Onions

Onions make an excellent soup ingredient because they are so versatile. Depending on their preparation, they can offer distinctive flavor profiles and take a soup from good to great. Onions offer a complex umami – or savory – taste that can boost up meat-based stocks like chicken or beef or contribute needed depth to a vegetable stock. 

Using onions in soup is also an easy way to add moisture to the mixture without adding additional liquids like water that could dilute flavors and spices. 

Let’s not forget the health benefits of using onions in your recipes, too. Onions are jam-packed with essential nutrients like fiber, vitamin C, folic acid, antioxidants, and potassium. Regularly including onions in your diet has been proven to improve heart health, better control blood sugar, and even increase bone density. All that to say, an apple a day may be good, but an onion a day may be better. No offense to the apples. 

As an added bonus, onions are inexpensive and long-lasting — especially if you are using a Gills Onion. Our value-added onions have the longest shelf life in the industry, staying fresh and ready to use for at least 18 days. And, from soil to seed to storage, our onions are carefully cultivated to deliver the best taste and virtually no odor. 

Prepping Your Onions for Flavorful Soups

Onions are part of the triad of vegetables that make Mirepoix: onions, carrots, and celery. Mirepoix is the base for thousands of delicious recipes including many soups. And, even on its own, onion is a common soup component around the world. You can use onion in your own soup-making in a variety of ways: 

  • Sauté. Cook onions and a small amount of your favorite cooking oil over high heat. The goal is to cook, stirring occasionally, until your onions are golden brown. This is a great first step to making a roux or soup base. 
  • Sweat. Sweating an onion is similar to sauteing, except you’ll cook the onion by itself over low heat until the onions become soft and clear. You don’t want to brown them, just soften the texture and release those sweet flavors. 
  • Caramelize. The caramelization process is slow and sensitive, but it produces the deepest, sweetest onion flavor. You’ll sweat your onions over medium-low heat and add a little bit of water anytime they start to brown quickly or look dry. Adding the water keeps the natural sugars in the onion from burning. Once browning begins, turn your heat to low and keep stirring every few minutes. The longer your onions cook, the sweeter they will be. 
  • Fresh cut. Fresh cut onions are great as a topper on soups and chilis. They bring a stronger, sharper flavor than the sweet flavors of sauteed, sweated, or caramelized onions, but they lift recipes with their clean taste and crisp texture. 

Get Started with These Recipes

Ready to elevate your soup season with onions? You can’t go wrong with some of our favorite recipes. 

And, if you have your own favorites to share, tag us on social media @gillsonions, and check out our other onion-loving social content at the links below:

Instagram 

TikTok 

Facebook

LinkedIn

Ready to try onions the Gills Way? For more information, contact our sales department.

Chinese New Year: A Time to Celebrate Agriculture

The start of a new year is a time celebrated by countries and communities around the world as a time of renewal and reflection, but did you know that the new year also has many ties to agriculture? The Lunar New Year, often referred to as “Chinese New Year,” is the perfect example. (And onions even have a part in the celebration!)

The History of the Lunar New Year

In China, the Lunar New Year is one of the most important holidays of the year. China’s agrarian culture has thrived through the centuries, and the start of a new year was a time for farmers to rest from their work and celebrate.

The New Year marked the end of winter and the beginning of spring, the time that Chinese farmers considered the start of a new calendar cycle. They cleaned their fields and homes and prepared to plant new seeds. Friends and family traveled to be together and celebrate the start of a new year of prosperity and growth, both metaphorical and physical as new crops were planted. 

Lunar New Year celebrations begin on the new moon that occurs between the end of January and the end of February and last 15 days. On the seventh day of celebration, farmers traditionally displayed their produce. Historically, the new moon was a marker for when farmers should begin to plant crops. Plant too early and crops may fall victim to a late frost. Plant too soon and crops could miss out on essential spring rains. Hence, the “Lunar” New Year. While western calendars are based on the Earth’s orbit around the sun, the Chinese New Year is based on the moon’s orbit around the Earth.

The Year of the … What?

Another tie to agriculture is the Chinese zodiac. Each new year is marked by one of 12 zodiac animals and is said to carry the characteristics of that animal:

  • Rat – adaptable, stable, hardworking
  • Ox – diligent, strong, determined, dependable
  • Tiger – powerful, bold, wild
  • Rabbit – tender, patient, polite
  • Dragon – lucky, adventurous, brave
  • Snake – warm-hearted, passionate, perceptive
  • Horse – active, energetic, independent
  • Sheep – mild, considerate, thrifty
  • Monkey – intelligent, innovative, sociable
  • Rooster – hardworking, courageous, resourceful, observant, talented
  • Dog – kind, loyal, cautious, honest
  • Pig – generous, compassionate, diligent

The animals repeat in 12-year cycles. The year 2021 is the year of the Ox, a fitting tribute to the resilience and determination of farmers around the world during the COVID-19 pandemic. 

New Year, New Food

Food is one of the most important components of Chinese New Year traditions and celebrations. Popular foods include sweet sticky rice cakes, noodles, dumplings, peanuts, and fish. 

While many traditional recipes include scallions over white or yellow onions, onions like those we grow at Gills Onions do make an appearance. And, many recipes can be adapted and spiced up with a dash of fresh onion. Here are a few of our favorites:

  • Ginger-Onion Whole Steamed Fish – While this recipe focuses on green onions, finely chopped white or yellow onions stuffed into the fish or incorporated into the sauce add a nice depth of flavor. 
  • Long Chinese New Year Noodles – This take on the many noodle dishes served during Chinese New Year celebrations highlights fresh vegetables like mushrooms, bok choy, and bamboo shoots. Add in some onion and your other favorite vegetables, too. 
  • Szechuan Hot Pot – Every region of China has their own take on a hot pot meal. Adapt your hot pot to match favorite ingredients, like onion, from your home. 
  • Fortune Pockets – These dumplings combine meat, vegetables, and spices, and they can be steamed or deep fried. Add onions to your fillings and prepare with family and friends. Wrapping the pockets together is the perfect way to celebrate a new year. 

Don’t Forget About Farmers

Agriculture is one of the most essential industries in the world. Without the food that farmers grow, we wouldn’t have much to celebrate. However you choose to ring in the New Year, we encourage you to remember and support the hardworking farmers that make your meals possible. Cooking with onions is a great way to start. 

Ready to try onions the Gills Way? For more information, contact our sales department. 

Black History Month: 7 Black Innovators in Agricultural Industry

Each February, we have the opportunity to reflect on and celebrate the contributions of Black Americans. Those of us in the agricultural industry have plenty of African American inventors and farmers to thank for the advancements that make our jobs possible. At Gills Onions, we are proud to have a diverse workforce that strives to serve our communities and, of course, provide them with the world’s best onions. 

Here are seven Black farmers and inventors that you should know about and remember the next time you fill your plate. 

1. Henry Blair

Henry Blair was the second African American in history to be issued a United States patent. Born in Maryland in 1807 as a free man, Blair was a successful farmer, but he saw a need for more efficiency and smarter labor. 

His first invention was patented in 1834 as a “Seed-Planter” designed specifically to make the process of planting corn faster and simpler. A compartment stored and dropped seeds into the ground while attached rakes followed along behind to cover the seeds with soil. Two years later he received his second patent for a “Cotton-Planter” that was pulled by two horses as it dropped cotton seeds into freshly plowed soil. 

These inventions revolutionized the task of planting each individual seed by hand and made it easier for farmers to plant more in less time. Today, we see Blair’s influence in the mechanized farming machinery we use to plant and harvest onions on thousands of acres each year.

2. George Washington Carver

George Washington Carver is one of the most notable agricultural scientists and inventors of the modern American era. Realizing that soil in many southern states had been stripped of essential nutrients like nitrogen from repetitive cotton planting processes, he developed a new method for crop rotation. By alternating cotton crops with other produce like peanuts and corn, nitrogen was reintroduced to the soil and increased its productivity.

Carver also promoted practices that seem commonplace today like composting soil with organic matter. His work benefitted scores of sharecroppers across the United States, and his ideas for focusing on renewable resources and sustainable agricultural practices have never been more relevant than they are today. They’ve informed the Gills Onions Zero Waste Initiative and our creation of “Onion Power.” 

3. Frederick McKinley Jones

Frederick McKinley Jones was one of our nation’s most prolific inventors and entrepreneurs. He won the National Medal of Technology and holds a place in the National Inventors Hall of Fame. Over his lifetime, he took out more than 60 patents, but we are especially grateful for his contributions in the world of refrigeration. 

Jones patented a cooling system in 1940 that mounted to the roof of trucks to keep foods cold during extended transportation. Later, it was also used on boats, planes, and railroad cars. During World War II, his invention helped to preserve blood, medicine, and food for transportation between battlefield camps and hospitals. Today, we’re able to ship our onions across the country and keep them fresh longer than any other onion in the market thanks, in part, to the modern version of Jones’ refrigerated trucks.

4. Booker T. Whatley

Booker T. Whatley is a unique but important addition to our list. As a horticulturist and professor at Tuskegee University, Whatley wrote and published the book How to Make $100,000 Farming 25 Acres in 1987. His book became popular with small farmers and large producers alike. 

Whatley’s book offers smart and sustainable ways that farmers can minimize cost and waste while maximizing income and farm space. He also introduced the idea of community supported agriculture where local consumers could pay to receive or pick their own fresh produce directly from local farms, saving both labor and time for farmers. 

These ideas have spurred the movement to know your farmer and appreciate what is on your plate, both causes that are near and dear to our hearts. 

5. Booker T. Washington

Booker T. Washington is a well-known figure in Black History. His work to promote Black education and equal opportunity paved the way for generations of Black scientists, inventors, and entrepreneurs. His involvement with The Second Morrill Act of 1890 forbade racial discrimination in college admissions for schools that received federal funding, which opened the door for many Black people to study agriculture at the university level. 

Education is essential for agriculture. As we learn and study, we can better understand how to keep our soil healthy and productive for the future. 

6. John W. Mitchell

John W. Mitchell was a Black educator and extension agent who worked tirelessly to improve the livelihoods of African American farmers in North Carolina. He famously commuted by bicycle or horse between three counties to organize farmers under the Eastern Columbus Credit Union. This allowed farmers to buy supplies together in bulk and cut costs, a method that set an example for other states and farmers to follow. 

During his lifetime, Mitchell also helped build one of the largest Black 4-H Clubs in the early 20th century. After World War II, membership in these 4-H Clubs soared, and Mitchell helped organize camps and competitions for Black youth to hone and demonstrate their agricultural skills. We’re grateful for his emphasis on education and his dedication to encouraging youth in agriculture

7. John W. Boyd Jr. 

John W. Boyd Jr. is an outspoken defender of civil rights and equal opportunity, especially in the world of agriculture. As a fourth generation farmer, Boyd encountered discriminatory practices at USDA. In response, he founded the National Black Farmers Association (NBFA) in 1995. He has worked with national government leaders, international organizations, and NBFA members across the country to break down barriers and empower Black farmers. Today, the NBFA supports tens of thousands of members. 

We’re proud to promote organizations like the NBFA that fight discrimintation and support farms of all sizes across our nation. Join us by learning more about today’s Black farmers.

Onions and Christmas: A Recipe for Happiness

Ahh, Christmastime. A magical time of year that brings people together with familiar carols, festive decorations, and delicious holiday treats. The tree is lit, the fire is crackling, snow is falling, and best of all, the aroma of onions cooking in the kitchen wafts through the house as special Christmas meals are prepared. 

This season brings with it warm feelings of comfort and joy, and food is a huge part of the picture. But why is cooking such an important part of this holiday season? What makes food, especially onions, so special this time of year?

What Makes Onions So Special During Christmas

At Gills, we always feel happy when we eat onions, but scientifically speaking, onions make us feel good because that is what they are programmed to do. When you’re hungry, eating triggers a dopamine response, letting your brain know your body is safe and fed. This “happy chemical” makes us feel at calm and at ease. 

Plus, eating carbohydrates—a key component of so many holiday meals—causes a spike in blood sugar, temporarily making you feel more alert and full of energy as your body regulates insulin. Onions contain carbs, but are also commonly paired with other foods high in carbohydrates around this time of year. (Think puff pastries, potato casseroles, cheese balls, etc.)

Onions are also packed with vitamins, fiber, and antioxidants, which fuel your body, boost immunity, aid in digestion, and make you feel good all around. This is a great reason to add onions to as many dishes as you can.

All of these physiological reactions, combined with the comforts of tradition and family, create the perfect formula for warm fuzzies during Christmastime. Put simply: the holidays + onions = happiness. It’s science!

Tips for Making the Most of This Christmas

Aside from all the scientific reasons to eat onions this season, cooking holiday meals is simply a great way to build relationships and bring a happy holiday spirit into your home. 

Of course, your Christmas may look a little different this year in the wake of everything that’s been going on. Maybe you won’t be doing your usual traveling due to the pandemic, or maybe the stresses of 2020 have put a strain on family relationships. Whatever the circumstances, preparing special recipes can still lift your spirits and make this season feel special. 
Here are some more ideas for how to make the most of this Christmas season, while experiencing the joy of holiday cooking:

  • Experiment with a new recipe. Broaden your horizons and try something new. We highly recommend making a dish with caramelized onions. They can be added to both savory and sweet recipes to improve flavor and add nutrients.
  • Give a homemade meal to someone in need. While you’re experimenting with new recipes, share a meal with someone who could really use it. Drop off food to a new parent or a family dealing with illness, or find a local charity that delivers meals to the less fortunate. 
  • Teach someone how to cook. If you’ve mastered a recipe or specific skill, use this season as a chance to bond with a loved one over a cooking lesson. Not only will you feel happy for helping them learn a new skill, but it will also be something that will stick with them for years to come.

However you celebrate this year, cooking holiday meals, especially with onions, can make your season brighter.

Ready to try onions the Gills Way? For more information, contact our sales department