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Food Safety Blog Recipes

Tag: Onion Facts

A Little Onion Goes a Long Way: Boosting Your Respiratory Health

Posted on by Foodmix Marketing

You’ve heard the saying, “You are what you eat,” and it’s true! What we put into our bodies becomes the fuel that allows our essential systems to function. And when we’re sick, the food we eat becomes critical medicine that enables us to fight off illnesses. 

At Gills Onions, we are proud to continue to work hard to supply America with a safe product that works to promote healthy living and tastes great, too. 

Boost Your Respiratory Health with Onions

Remember that the food you eat can help your immune system prepare to fight germs and disease in a post-COVID world. Instead of gravitating toward processed foods, reach for fresh fruits and vegetables.

Onions, especially, give your body the power to battle toxins that lead to illness because they contain high amounts of essential nutrients including: 

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

The National Onion Association also reports that the organosulfur compounds responsible for the taste and smell of onions can reduce symptoms from diabetes and prevent inflammation from asthma.

For centuries, onions have been used as a home remedy to treat coughs and colds. Drinking onion juice or making your own onion syrup can soothe irritated throats. Those same sulfuric compounds that prevent inflammation also help fight mucus and act as a natural expectorant. 

Quercetin: Key for Good Health

They say an apple a day keeps the doctor away, but the same could be said of onions. Like apples, onions contain quercetin, a powerful antioxidant that helps delay oxidative damage to cells and tissue. It also has antiviral properties and histamine regulating effects. 

Studies have shown that quercetin eliminates free radicals in the body, protects and regenerates vitamin E, and deactivates the harmful effects of chelate metal ions. It strengthens capillary walls to reduce inflammation and can also protect the lining of the lungs and bronchial tubes from damage caused by pollution and other contaminants in the air. 

Recent studies at Wageningen Agricultural University in the Netherlands, demonstrate that the body absorbs three times more quercetin from onions than from apples. So, when in doubt, add some onion into your diet. 

Uniting Together to Fight for Good Health 

At Gills Onions and throughout the onion industry, we truly believe that onions are the perfect vegetable. For centuries, they have been a staple in diets around the world, and modern science continues to show us what eating onions can do for our collective health. Every fruit or vegetable that you eat fuels your body and boosts your immune system. 

We hope that you will stand together with your communities and work to keep each other safe and healthy. Our team will continue to work hard to provide you with fresh vegetables that elevate your health and provide a consistent source of nutrition for our society year-round. 

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

From Seed to Table: The Journey of a Gills Onion

Posted on by Foodmix Marketing

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

Posted on by Megan Jacobsen

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. 

What Makes a Perfect Onion Ring?

Posted on by Foodmix Marketing

Originally published in Flavor & The Menu

It’s easy to depend upon the enduring popularity of onion rings, choosing to do little, if anything, to tinker with the basic recipe that has served you well for years. After all, onion rings naturally ride high on the craveability scale, beloved for the way their crispy, crunchy exterior leads to a sweet, savory, toothsome interior. But if you’re only leaning on the tried and true, and not leaning in to take full advantage of the natural affinity consumers have for onion rings, you’re missing out on valuable opportunities to fire up your menu.

Onions rings present chefs with an attractive gateway to easy but impactful innovation. Minor modifications can lead to memorable differentiation, giving your operation a competitive advantage with signature takes that don’t mess with success. Here are five areas of inspiration to explore:

1. Thickness

Arguably the easiest way to change up your onion rings is to simply increase or decrease the thickness of the onion slice. Or dispense with uniformity and deliver a variety of sizes with each order.

2. Batter Base & Seasonings

Simple swaps to the ingredients of batters and dredges that will coat the onions can deliver a virtually endless array of new flavor profiles and textures for your onion rings. Almost anything goes, as you explore the variables found in both wet and dry ingredients. Have you been relying on a buttermilk or beer batter? Consider a cider-based batter or one spiked with tequila. A tempura-style batter lends a lighter coating giving the onion a greater showcase, while breadcrumbs dial up the crunch factor. Swap wheat flour for chickpea flour or quinoa.

Crank up the heat with hot sauce in your batter for Nashville Hot onion rings, served with a honey drizzle, suggests Michael Ponzio, Executive Chef, Union League Club of Chicago. “It’s an amazing vegetarian option that is sweet, spicy and has great texture.”

There’s no rule that onion rings must be fried, and Ponzio suggests bypassing the batter altogether. “Wrapping the onion slices in bacon and cooking them on the smoker or in an oven with a barbecue glaze can be an amazingly flavorful addition to a burger or chicken sandwich.”

3. Dips, Dusts and Drizzles

Start your signaturization by focusing on finishes. Trade Buffalo dip for a cheesy fondue, double down on onion flavor with a french onion dip, swap honey mustard for mustard cream. You can even play with fan favorite ketchup by using a spicy rendition or leaning on the juicy sweetness of banana ketchup.

“Use a cornmeal batter and add Old Bay seasoning as a dust for an onion ring that evokes a fish fry,” suggests Ponzio. For an upscale take, he recommends tossing the freshly fried onion rings with shredded parmesan and serving them with a truffle aioli. Another idea is to drizzle the rings with a mix of Tabasco sauce and fresh lime juice. “The spice and acidity pair beautifully with the fried breading and the onion’s sweetness,” Ponzio notes.

Dusting with spice blends like dukkah, togarashi, garam masala, gochugaru, baharat and Chinese 5 spice opens wide the global pantry, giving your onion rings a truly distinctive flavor swagger.

Onion rings needn’t be relegated to the side of the plate. Use them to top burgers, sandwiches and bowls.

4. Stuff It

You can fill the hole in the center of your onion slices or use two rings, one inside the other, to sandwich a filling. Fill the ring with a fried egg or sandwich a melty mozzarella between onion layers. Insert a jalapeño popper or stuff the onion with guacamole. Instead of offering a dip on the side, set it in the center of the onion ring.

Ponzio suggests stuffing an onion ring with a breakfast sausage and after cooking, make it the protein of a breakfast sandwich. “It will add the onion’s sweetness to the sandwich—and deliver an amazingly tall presentation!” he says, adding, “I also see a hybrid between an onion ring and a Juicy Lucy as something that could be incredibly popular. Stuff an onion ring with ground chuck and cheese, batter and deep fry. When you cut it open, the cheese will ooze from the middle and the dish will deliver tons of different textures and flavors.”

5. Fun with Formats

Extend the onion ring concept beyond the conventional appetizer or side. Onion rings are making more frequent appearances as toppers for burgers and other handhelds. (Use smaller slices to make sliders stand out and look twice their size, without adding more protein, suggests Ponzio.) Toppers for salads and bowls is another take on this concept. “You could put together a Buffalo onion ring Caesar salad or add onion rings on a pulled pork bowl for a barbecue entrée salad,” says Ponzio. Another option is to adapt the loaded fries concept, swapping in a platter of onion rings as the base for several craveable toppings.

Seasonings and finishes aren’t the only opportunity to go global with onion rings. Indian pakora and bajii are two variations on crispy, battered coated onion fritters.

If you want your onion rings to earn pride of place on Instagram, consider impactful presentations, such as an artfully constructed tower of rings. Or riff on the current hot burger trend, suggests Ponzio, of placing a ring mold on top of the burger, filling it with melted cheese and at tableside, lifting the ring for a dramatic cascade. “You can use an onion ring as the vessel for the same effect,” he notes.

The signature seasoning blends of world cuisines are one way to go global with onion rings. Adapting formats like these Indian-style onion fritters is another way to provide differentiation.

Hero Ingredient

While the most obvious points of differentiation are found in the ingredients that make up the coatings, the finishes and the inclusions, onion ring success is rooted in the culinary advantages found in a quality onion. It starts with consistency.

“Every time a chef cooks with Gills Onions, they can’t stop raving about how the experience differs from using bulk sack onions. Our lower moisture onion is the difference—achieved through a unique growing process and prescription for onions that taste better and stay fresh longer,” says Megan Jacobsen, Vice President, Sales & Marketing, Gills Onions.

You won’t get any argument from Chef Ponzio: “Once I had a chance to work with Gills Onions, I was pleasantly surprised,” he says, adding, “The onions were crisp, clean and fresh. They have such great integrity, they can last for days in the cooler before they are compromised., The quality of Gills pre-prepped onions is second to none. Gills is now my go-to onion for my operation.”

“Specific onion varieties are selected for our sliced department,” says Jacobsen. “We even have a comprehensive in-house onion ring testing monitoring program through our Quality Assurance department. It’s constantly analyzing the sugar levels, overall quality of the raw onion and shelf life for a better onion ring experience for you and your customers.”

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

Posted on by Megan Jacobsen

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.

Our Year-Round Onion Supply

Posted on by Foodmix Marketing

The Secret to Storing Onions 

At Gills Onions, we deliver the best and freshest onions to our customers year-round, but we only harvest onions from April to November. What do we do the rest of the year? The answer is storage for our onions. Storing onions is an art. It’s one that we’ve perfected over many years with our special onion-growing prescription. It starts with seed selection and ends with a delicious Gills onion arriving in your kitchen. And if we’ve done our job correctly, you’ll never be able to tell which onions are storage onions and which are coming to you in-season. 

Our Unique Approach

Storing onions isn’t unique to our operation. Onions are only harvested certain months of the year, but society uses onions all year long. The only way to keep supplying the onions year-round is to store them. You’ve probably been using storage onions your whole life and simply never realized it. What does make Gills Onions unique is how we approach the storing process. Storage onions have to stay fresh for around six months in cold storage. The storage season starts in September or October each year and extends all the way until April. That’s why seed selection and onion variety are so crucial. 

Gills Onions currently grows around a dozen varieties of onions. These varieties are selected for their flavor and longevity. Then, the seeds are matched with growing environments that will produce the best results from hot, more desert-like environments to fields in cooler regions like Bakersfield, King City, and the Salinas Valley. During the growing process, adjustments must be made for onions that will be spending time in storage. We pull back on the use of fertilizers and nitrogen to allow calcium in the onions to build a strong cell wall that will withstand natural cellular breakdowns that occur over time. At harvest time, onions are dug up and cured in the sun for 7 to 10 days. Curing is an essential part of the storage process. Onions that aren’t cured properly will decay quickly in storage. Bulk onion operations place unpeeled onions loose or in bags into a cold storage warehouse. Often, heat is used to dry out the onions and prevent decay, but this can mean sacrificing flavor. 

As a fresh cut processor, our onions are harvested, sorted and placed into bins before storing. The onions are also pre-cooled to gradually bring them down to storage temperatures. This gradual cooling keeps the onions from sweating and building up moisture that causes mold. In storage, the onions are kept at 34 degrees Fahrenheit and 75% humidity for optimum freshness. During the storage season, the onions are routinely checked for quality. Onions with internal or external decay, sun damage, or mechanical damage from the peeling process are removed from storage. The onions’ color can also be an indicator of freshness. Yellow or green centers mean an onion is reaching its point of longevity for storage.

Making a Great Storage Onion 

Some varieties of onions naturally stay fresh longer than others, and even the most subtle physical attributes, like shape, can affect the way an onion withstands the storing process. Storage onions should have single centers instead of multiple centers. Those with double or triple centers break down faster, and won’t stay fresh for long. We constantly evaluate and re-evaluate how each variety of onion is performing in storage. Like any crop, onion genetics change over time. If a variety we have loved is now producing onions with undesirable attributes – like multiple centers – we stop using it and replace it with a better-performing variety. Quality always comes first. 

Year-Round Quantity with Gills Onions Quality 

At Gills Onions, we are dedicated to providing the best onions at the best price. We take our responsibility to our environment, our customers, and of course, our onions, seriously. With our strict storage onions growing program, we can deliver the best tasting and freshest product year-round. Our customers get consistent quality, a consistent price, and consistent availability all 365 days of the year. 

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

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

Why Does Cutting Onions Make You Cry?

Posted on by Foodmix Marketing

Who hasn’t been brought to tears by onions? We certainly have — but that’s because we love them so darn much. For many other people, it’s because they decided to cut one open. And, for just as many people, the reason why cutting into that sweet, sweet onion sets the waterworks flowing is a mystery. 

Let us solve it for you. 

It’s Not an Emotional Reaction — It’s a Chemical One

Let’s start by reviewing a little onion anatomy. At the end of the day (and at the beginning as well…and really through the entire day, actually) an onion is a bulb. It grows under the ground. You know what else hangs out under the ground? Little critters who love to nibble on bulbs, like voles, moles, and groundhogs, oh my!

So, onions have a defense mechanism to protect them from all those unwanted nibbles. Enter chemical reactions. 

When the skin of an onion breaks, whether from a nibble or your favorite kitchen knife, it begins to release a combination of enzymes and sulfenic acid. When these two compounds come together, they create an extremely irritating gas called propanethial S-oxide. When this gas is released, it evaporates quickly and finds its way to — you guessed it — your eyes. When it hits the water that covers the surface of your eyes, it turns into sulfuric acid.

Now, here’s the thing. Just like the onions have a defense mechanism to keep them safe, so do your eyes. When the nerves in your eyes detect the sulfuric acid, they know they need to flush it out. Cue the tears. 

So, What’s an Onion Lover to Do? 

There are a lot of different ways that people say you can help yourself out in the onions and tears department. How effective these strategies are depends a lot on your own genetics, on the onion you’re cutting, and the universe in general. 

  • Put a barrier between you and that nasty onions gas by slicing onions under clear plastic or glass. 
  • Cut onions under a vent or fan to help disperse the gases away from your eyes. 
  • Freeze the onion before cutting it. 
  • Cut the onion under the water. 
  • Wear goggles. 
  • Cook the onion, then slice it. Cooking deactivates the enzymes.
  • Rinse your eyes after cutting to help flush out the sulfuric acid. 
  • Use a cold compress or even cucumber on your eyes to reduce the irritation after cutting (another vegetable to the rescue!).
  • Try clearing your eyes with some eye drops. 

The only sure fire way to not cry when cutting onions is to not cut them in the first place. 

Let Us Cut Your Onions for You

If you’re still chopping onions, it’s a crying shame! Why not let Gills Onions do the hard work for you. It doesn’t matter if you’re a chef whipping up your signature dish or a home cook experimenting with a new recipe. Our sliced and diced, ready-to-use, value-added products save time — and tears — while delivering the best onion flavor there is. 

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

Preparing a Generation for Sustainable Ag: How to Talk to Your Children

Posted on by Foodmix Marketing

At Gills Onions, so much of what we do and how we do it is because we are thinking about future generations. We employ sustainable farming practices and strive to minimize our impact on the environment. But we realize that some of the most important work for the rising generation is done by parents in their homes. 

Talking to children about where their food and clothing comes from and the importance of sustainable agriculture is essential. When a child appreciates the role of agriculture in their everyday life, they are more conscientious about their own impact on our earth and want to share what they’ve learned with others. That is the basis of true change. 

How do you talk to your children about agriculture and sustainability? How can you help them gain an appreciation and respect for this essential industry? Here are a few ideas. 

Do You Know Where Your Food Comes From?

Behind every piece of food you eat is a farmer. Farmers are also responsible for many of the clothes you wear, the carpets you walk on, the bedding you sleep with, and even the bandages you use when you’re injured. Agriculture keeps us alive, but farmers are one of the most forgotten groups of essential workers in our country. 

Starting a conversation on this important topic is simple. You may try asking your children, “Do you know where your food comes from?” or “We bought this onion at the store, but do you know where it came from before that?” 

Remember that a simple explanation is always best. Allow your children to lead the conversation and ask questions. Be honest and open, and if you don’t know the answer, say, “Let’s learn about it together.”

Fun Ideas for Learning About Agriculture

If you think agriculture is boring, think again! There are so many fun activities you can do with your children to learn more about farming, sustainability, and caring for our earth’s precious resources. Here are some of our favorites:

  • Go to the library and check out books about farming and agriculture. 
  • Look up your child’s favorite fruit or vegetable online and learn about how it grows and how it is harvested and brought from the farm to your table. 
  • Grow your own garden. You can even begin with a single potted plant in your windowsill. Teach children the basics of growing. 
  • Visit a local farm and learn firsthand from a real life farmer. 
  • Spend time on YouTube watching videos on growing and harvest crops (we use some pretty cool heavy machinery). You can even take virtual farm tours.
  • Conduct farming experiments. Expose plants to different nutrients and stimuli and observe how they react. 
  • Join a local farming co-op to try new vegetables directly from local farmers. 
  • Have children help plan family meals and shop for ingredients. 
  • Visit a farmer’s market and talk to the farmers about their goods. 
  • Visit a local pick-your-own fruits and vegetables farm. 

Healthy Habits Start with Food Appreciation

Obesity now affects 1 in 5 children and adolescents in the US. Part of encouraging children to develop a healthy relationship with food is being grateful for the food we eat. As children are exposed to a variety of fresh foods and are excited about trying new fruits and vegetables, they will develop healthy habits and positive associations with what they eat. 

And, as children think about caring and nurturing for the plants and animals that feed us, they will also think about sustainable ways to care for our planet and preserve it for their own children. 
We’re excited to partner with you as you delve into the exciting world of agriculture. Visit our blog for more ideas and information, and start by getting to know our farmers, Steve and David Gill.

It’s National Fresh Fruits & Vegetables Month – Eat an Onion!

Posted on by Foodmix Marketing

June is National Fresh Fruits and Vegetables Month, and yes, it is a real holiday!

As the peak season for many early garden crops means they find their way into markets, this special month is an excellent time to take advantage of freshly picked fruits and vegetables.

Fruits and vegetables are real foods that provide real benefits to your body. Instead of being filled with processed ingredients you can’t pronounce, you can rely on fruits and veggies to deliver essential vitamins and other nutrients. 

The saying goes, “You are what you eat.” So, why not be delicious and healthy? 

Real Foods, Real Benefits

The benefits of fruits and vegetables are no joke. Research shows that, “A diet rich in vegetables and fruits can lower blood pressure, reduce the risk of heart disease and stroke, prevent some types of cancer, lower risk of eye and digestive problems, and have a positive effect upon blood sugar, which can help keep appetite in check.” 

If you’re hoping to lose a few extra pounds, try eating non-starchy options like green leafy vegetables, apples, and pears. These types of produce have low glycemic loads, which help prevent the spikes in blood sugar that make you feel hungry. 

There are at least nine different families of fruits and veggies. Each of these groups contain hundreds of different organic compounds that boost health and deliver essential nutrients to your body. 

Here are a few highlights: 

  • Veggies are naturally low in both fat content and calories. 
  • No vegetables contain cholesterol. 
  • The folic acid found in fruits and veggies help your body form red blood cells. 
  • Produce is high in Vitamin A — which promotes healthy skin and eyes and protects against infections — and Vitamin C — which aids in iron absorption, promotes healing of cuts and wounds, and boosts the health of teeth and gums. 

Revamp Your Eating Habits with Fruits and Vegetables

Simply by swapping out processed or high sugar foods for fruits and veggies, we can all work to reverse national trends toward obesity and increase the quality and length of our lives. 

Here are a few simple ideas for incorporating more fruits and vegetables into your diet:

  • Keep healthy options in view. Place snackable fruits and veggies in plain sight so they are the first things you see when you start to feel hungry. 
  • Prep for success. Keep individual portions of cleaned and chopped fruits and vegetables in containers or bags in your fridge, ready to grab for a snack or pack into lunches. 
  • Make trying something new a tradition. Each week, pick a new fruit or vegetable to try in your meals. You may find produce and recipes you never knew you liked before. 
  • Embrace variety. The larger the variety of fruits and veggies you consume, the better. Color is a great guide. Try to have a dark green, yellow or orange, and red fruit or veggie each day. 
  • Swap out carbs for vegetables. Instead of traditional pastas, try veggie based pastas or fresh veggie spirals. Cauliflower can be a great option instead of potatoes. 

A Good Word for Onions

Now, we have to put in a good word for onions. After all, at Gills Onions, we are the onion experts. We know how great onions can be for your health, and you should, too.

Onions are low in sodium, low in calories, and fat free. They contain high amounts of essential nutrients including: 

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

You can use onions in a salve to treat insect stings or as the main ingredient in homemade cough syrup. Onions also contain powerful antioxidants that delay damage to your cells and tissues and eliminate free radicals in your body.

Studies show that onions may reduce the risk of certain diseases including cancer, gastric ulcers, heart disease, cataracts, and osteoporosis. 

In short, onions are always a healthy choice! So, choose more fruits and veggies in your next meal (and don’t forget the onions!). 

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

National Garden Month

Posted on by Foodmix Marketing

Growing Your Garden: Tips for Excellent Onions

April is National Garden Month. At Gills Onions, we grow vegetables on a large scale, but it doesn’t matter if you are planting thousands of acres or one window box. Growing your own food is an amazing thing. 

Agriculture brings us back in touch with where our food comes from and how it grows and gives us a sense of accomplishment that you can’t replicate doing anything else. Nurturing a plant and then reaping the delicious rewards deepens our respect for our amazing earth. 

So, if you’re considering getting your hands dirty, we’d like to recommend one of our favorite foods — onions!

Onions You Can Plant in Your Garden

The first thing you need to determine before you ever dig into the dirt is which type of onion you should plant. All onions are not created equal. Different onions grow better in different areas and climates. 

Onion bulbs grow in correlation with the length of daylight the plant receives. That’s why you’ll hear onions referred to as short-day, long-day, or intermediate. Short-day onions need about 10 hours of daylight. Long-day onions need closer to 15 hours of daylight. Intermediate onions tend to grow well in any climate and are less affected by the length of day. 

So, which onions should you plant? 

A good rule of thumb is to envision a line drawn across the United States from San Francisco to Washington, D.C. If you live north of this line, you should grow long-day onions. If you live south of this line, try a short-day instead. Anyone can try their hand at a day-neutral bulb. 

The Right Way to Plant Onions 

It takes about 120 days for an onion to grow. But, when you plant your onions depends largely on the variety of onion you plant. 

Short-day onions are typically planted in the late fall and harvested in spring. Long-day onions should be planted in early spring and harvested in the late summer. Day-neutral onions are planted in early spring for colder regions or in the fall for warmer regions. 

Planting your onions in a simple planter box is a great way to ensure your bulbs get the proper drainage and makes them easier to harvest. Remember, healthy soil grows healthy onions, so you need to focus on the dirt before you ever put bulbs in the ground. 

To ensure your onions have the right pH ranges in the soil and enough nutrients to grow, consider using a formulated raised bed soil from your local nursery or home improvement store. You can also improve the pH of your natural soil by mixing it with a few inches of rich organic matter, aged compost, or other natural fertilizers. Build the soil up high in the planter so your onions have a lot to work with. 

With soil in place, you’re ready to plant. Place each onion plant about 1 inch deep in the soil so that the roots are well covered but the plant’s neck (the green part) has room to breathe. Place each onion plant 6 inches apart. 

Keep the soil moist as your onions grow. Water your onions as soon as the top inch or so of the planter’s soil feels dry. 

The great thing about onions is that you can harvest at any time. Like we said before, you’ll want to wait about 120 days for a fully mature onion, but you can harvest onions when they are small as soon as a few weeks after planting. You’ve seen these onions in the store before — scallions. 

But if you dream of large juicy onions, watch the tops of your onion plant. When the tops begin to yellow and tip over, it’s time to pull the onions up, shake off the dirt, and place them out in the sun to cure. The key is to leave the green tops attached and keep the bulbs dry with circulating air. If you place your onions outside to dry, wait about a week before clipping off the onion tops and the roots. 

Gardening Is Good for You 

Gardening is good for you! It gets you outside absorbing Vitamin D, burns calories, and relieves stress. It also helps you eat healthier as you enjoy the fresh produce you have grown yourself. All of this leads to a stronger mind, a stronger body, and a stronger respect for where your food comes from. 

So, get out and garden!

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