Allium Crops Onions, Shallots, Garlic Onions, Shallots, Garlic and Leeks Are All in the Same Genus of Allium and Have Much in Common
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Picoteo Cured & Cheese Salad & Bread Hot Tapas Book
BOOK YOUR CALÇOTADA NOW COLD TAPAS HOT TAPAS Come & experience the traditional Catalan TORTILLA ESPAÑOLA 5.5 SOPA de AJO al PUNTO PICANTE 5.5 feast with us centred around the Catalan Traditional spicy garlic soup, ham & egg winter onion, the calçot. BERENJENA MORUNA 5.5 Moorish spiced aubergine, yogurt, PATATAS BRAVAS y ALIOLI 5.5 Traditional menu £35 / Vegan menu £27 pancetta & pomegranate SECRETO IBÉRICO con ROMESCO 15 Ibérico pork steak & ‘romesco’ sauce Weekends Feb & Mar PICADILLO con HUMUS de ALUBIA 10.5 12noon - 5pm / Brindisa Shoreditch Haricot bean hummus, spiced ox mince HUEVOS ROTOS 8.75 Book now: [email protected] ‘picadillo’ & Brindisa’s ‘torta’ crisp bread Broken eggs, fried potatoes & Mallorcan ‘sobrasada’ ESPINACAS a la CATALANA 5.5 Wilted spinach, shallot, pine nuts & raisins CHULETAS de CORDERO 16.5 Lamb chops & ‘salsa verde’ sauce PICOTEO CURED & CHEESE CECINA, CHOCOLATE y MANCHEGO 7 Cured smoked beef, dark chocolate & GAMBAS al AJILLO 9.75 CROQUETAS de CALCOT y HORTIGA 5.5 JAMÓN IBÉRICO de BELLOTA 22 Manchego cheese Prawns, chilli, garlic & olive oil Catalan onion ‘calçot’ & nettles croquettes & Hand carved, 100% acorn-fed ham romesco sauce from Señorío de Montanera collective BRANDADA, VERDINAS y JAMÓN 9.5 HÍGADO ENCEBOLLADO 13.5 (Badajoz, Extremadura) Salt cod brandade, verdina beans, Calves’ liver, Jerusalem artichokes purée, PIMIENTOS de PADRÓN 6 ham lardons & piquillo pepper jam onions, white wine & thyme Galician padrón peppers & rock salt SELECCIÓN de IBÉRICOS 23 A selection of our Ibérico charcuterie -
Allium Albanicum (Amaryllidaceae), a New Species from Balkans and Its
A peer-reviewed open-access journal PhytoKeys 119: 117–136Allium (2019) albanicum (Amaryllidaceae), a new species from Balkans... 117 doi: 10.3897/phytokeys.119.30790 RESEARCH ARTICLE http://phytokeys.pensoft.net Launched to accelerate biodiversity research Allium albanicum (Amaryllidaceae), a new species from Balkans and its relationships with A. meteoricum Heldr. & Hausskn. ex Halácsy Salvatore Brullo1, Cristian Brullo2, Salvatore Cambria1, Giampietro Giusso del Galdo1, Cristina Salmeri2 1 Department of Biological, Geological and Environmental Sciences, Catania University, Via A. Longo 19, 95125 Catania, Italy 2 Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), Palermo University, Via Archirafi 38, 90123 Palermo, Italy Corresponding author: Cristina Salmeri ([email protected]) Academic editor: L. Peruzzi | Received 26 October 2018 | Accepted 9 January 2019 | Published 11 April 2019 Citation: Brullo S, Brullo C, Cambria S, Giusso del Galdo G, Salmeri C (2019) Allium albanicum (Amaryllidaceae), a new species from Balkans and its relationships with A. meteoricum Heldr. & Hausskn. ex Halácsy. PhytoKeys 119: 117–136. https://doi.org/10.3897/phytokeys.119.30790 Abstract A new species, Allium albanicum, is described and illustrated from Albania (Balkan Peninsula). It grows on serpentines or limestone in open rocky stands with a scattered distribution, mainly in mountain loca- tions. Previously, the populations of this geophyte were attributed to A. meteoricum Heldr. & Hausskn. ex Halácsy, described from a few localities of North and Central Greece. These two species indeed show close relationships, chiefly regarding some features of the spathe valves, inflorescence and floral parts. They also share the same diploid chromosome number 2n =16 and similar karyotype, while seed testa micro- sculptures and leaf anatomy reveal remarkable differences. -
Growing Scallions (Green Onions) for Market Gardeners
University of Nebraska - Lincoln DigitalCommons@University of Nebraska - Lincoln Historical Materials from University of Nebraska-Lincoln Extension Extension 2004 Growing Scallions (Green Onions) for Market Gardeners Laurie Hodges University of Nebraska - Lincoln, [email protected] Follow this and additional works at: https://digitalcommons.unl.edu/extensionhist Part of the Agriculture Commons, and the Curriculum and Instruction Commons Hodges, Laurie, "Growing Scallions (Green Onions) for Market Gardeners" (2004). Historical Materials from University of Nebraska-Lincoln Extension. 76. https://digitalcommons.unl.edu/extensionhist/76 This Article is brought to you for free and open access by the Extension at DigitalCommons@University of Nebraska - Lincoln. It has been accepted for inclusion in Historical Materials from University of Nebraska-Lincoln Extension by an authorized administrator of DigitalCommons@University of Nebraska - Lincoln. NF607 Growing Scallions (Green Onions) for Market Gardeners By Laurie Hodges, Extension Horticulturist Growing scallions (green onions) can provide market pricing. For a list of seed sources, see NebFact 92-80, gardeners with early cash flow and customers with quality General and Specialty Mail-Order Seed Sources, and NebFact increases in storage life, freshness and flavor. Growing 96-274, Seed Sources for Commercial Vegetable Production. quality scallions is easier than growing quality bulb onions A few suppliers are listed at the end of this publication. simply because they are in the field for a shorter time and Optimum growing conditions for scallions include well- bulb formation is not an issue when growing true scallions. drained sandy loam soil and cool conditions. The soil must The scallion is not the same as the leafy top of a be prepared to create a fine, smooth seed bed because the bulbing onion. -
Traditional Uses, Phytochemicals and Pharmacological Properties Of
Journal of Medicinal Plants Studies 2019; 7(2): 214-220 ISSN (E): 2320-3862 ISSN (P): 2394-0530 Traditional uses, phytochemicals and NAAS Rating: 3.53 JMPS 2019; 7(2): 214-220 pharmacological properties of Allium tuberosum © 2019 JMPS Received: 23-01-2019 Rottler ex spreng Accepted: 28-02-2019 Khoshnur Jannat Department of Biotechnology Khoshnur Jannat, Taufiq Rahman and Mohammed Rahmatullah and Genetic Engineering, University of Development Abstract Alternative, Lalmatia, Dhaka, Allium tuberosum is a lesser known plant of the Allium genus compared to the more known Allium cepa Bangladesh (onion) or Allium sativum (garlic). However, Allium tuberosum is now being increasingly recognized to be an important plant in its own right with diverse important pharmacological activities. This review will Taufiq Rahman attempt to describe the reported phytochemicals and pharmacological activities of the plant with the Department of Pharmacology, University of Cambridge, Tennis objective to determine the plant’s potential to be a source of lead compounds and effective new drugs. Court Road, CB2 1PD, UK, Bangladesh Keywords: Allium tuberosum, garlic chive, amaryllidaceae Mohammed Rahmatullah 1. Introduction Department of Biotechnology and Genetic Engineering, From ancient periods people have been using a diverse range of medicinal plants for curing University of Development diseases. In the last 200 years, traditional systems of plant based medicines have been largely Alternative, Lalmatia, Dhaka, replaced with allopathic system of medicine, the latter being based on the principle of one Bangladesh drug-one therapy. Allopathic medicines are largely synthetic. Now the traditional way of healing is making a comeback as a large number of synthetic drugs are costly and shows adverse side-effects. -
Eez Phase Two Menu
APPETIZERS SALADS EDAMAME Soy beans in shell, choice of BLACKENED TUNA NACHOS* Five SIDE SALAD Field greens, tomatoes, cucumbers, carrot curls, wonton strips, served Kosher salt, Sriracha salt or smoked salt wonton chips, Crab Rangoon Dip, with ginger dressing - 7 upon request - 7 avocado salsa, tomatoes, seared blackened yellowfin tuna and microgreens - 13 CHOPPED KALE SALAD Kale, romaine lettuce, with golden raisins, pine nuts, CRAB RANGOON DIP Creamy crab parmesan cheese, tossed with fresh basil vinaigrette rangoon, parmesan panko crust, wonton Chicken - 15 Tuna* - $16 Scallops* - $17 crisps, Thai sweet chili sauce and KOREAN SPRING ROLLS Napa cabbage, Salmon* - 17 Shrimp - $16 chives - 12 ginger, bok choy, snow peas and carrots with red kimchi. Served with sesame sambal and kimchi sauce - 7 eeZ LETTUCE WRAPS Zucchini, yellow squash, eggplant, water chestnuts, chicken or tofu, sweet brown sauce. PORK BELLY STEAM BUNS Three pork Served with lettuce, pounded ginger belly steam buns with pickled vegetables, sauce and hot chili mustard - 11 hoisin sauce and roasted, smoked pork belly - 13 BUILD YOUR OWN BENTO BOX Boxes are served with: 4 piece sushi roll, signature entrée and a sampling of CRISPY CALAMARI “T&T” Calamari our most popular sides: edamame, jasmine rice and sweet & spicy Thai cucumbers. tubes & tentacles, flash fried and served PORK POTSTICKERS 6 pork potstickers choose an entrée choose a 4-piece sushi roll with sweet chili calamari sauce - 12 with ginger citrus dipping sauce - 8 Pork Belly Steamed Buns HOUSE - 15.5 FUSION - -
ROBINSON's SEEDS and PLANTS
ROBINSON’S SEEDS and PLANTS Over 150years of Growing and Showing Vegetables SEASON 2021 www.mammothonion.co.uk Established 1860 and still family owned ‘Vegetables which taste as good as they look’. Visiting, watch for the sign Peardrop Tomato Mammoth Improved Onion Mammoth Blanch Leeks. Ringo Sweet Pepper Marconi Sweet Pepper Kingston Gold French Bean Mammoth Blanch Leek Stonehead F1cabbage Genovese Courgette Karella Crown Prince Squash Big Green F1 Tomato Hispi F1 Cabbage Solent Wight Garlic W. Robinson & Son (Seeds & Plants) Ltd Sunny Bank, Forton, Nr. Preston, Lancs, PR3 0BN Tel: +44 (0)1524 791210 Fax: +44 (0)1524 791933 www.mammothonion.co.uk e-mail: [email protected] find us on Facebook.com/mammothvegetables OUR HISTORY, Our founder, William Robinson, started the nursery in 1860. At that time the nursery grew a very different range of crops, ranging from soft fruit, apples, plums and pears, to onions, leeks and all the usual vegetables of the time. He also kept cows and horses to use on the smallholding. The nursery was as is now a spread of over 22acres. The next generation, also called William Robinson, started to improve the size of onions and leeks in particular. This was done as it is still done today by selection. Only the best specimens were allowed to seed. He started to exhibit the results in the local Flower Shows of the time, winning many prizes. Soon other exhibitors wanted to grow the strain and the vegetable business as we know it was born. He called all his large varieties of vegetable by the prefix Mammoth, as we still do today. -
The Beneficial Health Effects of Vegetables and Wild Edible Greens
applied sciences Review The Beneficial Health Effects of Vegetables and Wild Edible Greens: The Case of the Mediterranean Diet and Its Sustainability Elena Chatzopoulou 1 ,Márcio Carocho 2 , Francesco Di Gioia 3 and Spyridon A. Petropoulos 4,* 1 Kent Business School, University of Kent, Canterbury CT2 7NZ, Kent, UK; [email protected] 2 Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; [email protected] 3 Department of Plant Science, Pennsylvania State University, 207 Tyson Building, University Park, PA 16802, USA; [email protected] 4 Department of Agriculture Crop Production and Rural Environment, University of Thessaly, Fytokou Street, 38446 Volos, Greece * Correspondence: [email protected]; Tel.: +30-2421-09-3196 Received: 20 November 2020; Accepted: 17 December 2020; Published: 21 December 2020 Abstract: The Mediterranean diet (MD) concept as currently known describes the dietary patterns that were followed in specific regions of the area in the 1950s and 1960s. The broad recognition of its positive effects on the longevity of Mediterranean populations also led to the adoption of this diet in other regions of the world, and scientific interest focused on revealing its health effects. MD is not only linked with eating specific nutritional food products but also with social, religious, environmental, and cultural aspects, thus representing a healthy lifestyle in general. However, modern lifestyles adhere to less healthy diets, alienating people from their heritage. Therefore, considering the increasing evidence of the beneficial health effects of adherence to the MD and the ongoing transitions in consumers’ behavior, the present review focuses on updating the scientific knowledge regarding this diet and its relevance to agrobiodiversity. -
Garlic Chives, Allium Tuberosum Allium Tuberosum Is a Late-Season Bloomer from the Onion Family
A Horticulture Information article from the Wisconsin Master Gardener website, posted 30 Aug 2010 Garlic Chives, Allium tuberosum Allium tuberosum is a late-season bloomer from the onion family. Native to southeastern Asia, it is known by several common names including garlic chives, Chinese chives or Chinese leek. It is sometimes confused with a very similar species, A. ramosum or fragrant-fl owered garlic, but that plant blooms earlier in the year and has a slightly different leaf structure. Although A. tuberosum is typically used as an ornamental in North America, it is edible and has been used in Chinese herbal medicine for a variety of ailments. This herbaceous perennial, hardy in zones 3-9, forms slowly expanding clumps of gray-green foliage 10-20” tall. Each elongate, poorly developed bulb is attached individually to a stout rhizome similar to that of an iris, and produces 4-9 leaves. The narrow, fl attened, strap- or grass-like leaves arch downward at the tips, forming a fountain of green that remains tidy and attractive throughout the growing season. When bruised or crushed the leaves (and other plant parts) have a Garlic chives bloom in the fall. strong onion or garlic scent. In warmer climates the plants are evergreen, but in colder climates they die back to the ground over the winter. Just like chives, cutting the leaves back encourages new growth. Leaves can be harvested to eat anytime they are green. The grass-like foliage of garlic chives (L). Each narrow leaf is fl attened to be roughly triangular in cross-section (C), with a rounded tip (R). -
Brasa Food Menu
EVERYTHING ON THE GRILL TO START FROM THE GRILL SIDES Served with a choice of 2 sides & one sauce GRILLED CHICKEN WINGS 8pcs 45 Grilled chicken wings coated in chilli, garlic, honey & lemon served with Brasa hot sauce 1/2 PIRI PIRI CHICKEN 80 FRIED YAM WITH SPICED BUTTER 15 Our marinated chicken in Piri Piri sauce is the spicy love affair between Africa & Portugal SQUID CHILLI & PEPPER 40 FRIED PIRI PIRI CASSAVA 10 Deep fried squid with chilli, garlic & spring onions served with chilli mayo CHICKEN PAILLARD 95 Pounded thin chicken breast, marinated in ginger, garlic & lemon juice FISH CAKE 35 CHOPPED MIXED SALAD 15 Pan fried fish cake with potatoes, garlic, parsley, cassava fish, mustard, lemon & SIRLOIN STEAK 250g 215 smoked tuna served with cherry tomatoes, rocket leaves & parmesan Butter-tender & lean piece of beef with a rim of fat carrying all flavours PARMESAN FRIES 20 USDA graded choice “the best black angus beef since 1939” imported from Aurora Angus Beef, CHILLI PRAWNS 70 from the Midwest, exported by Palmetto for BRASA MIXED GRILLED VEGETABLES 35 Pan fried prawns served with our special chilli tomato sauce & grilled garlic bread PICANHA 250g 185 GRILLED OR FRIED PLANTAIN 15 HUMMUS - BLACK CHICKPEAS 35 Top cut beef, this tender & delecable rump cap is imported from Aurora Angus Beef, A Smooth, thick mix of mashed black chickpeas & tahini from the Midwest, exported by Palmetto for BRASA. USDA graded choice served with sumac, gherkins & bread “the best black angus beef since 1939” CRISPY HALLOUMI & COURGETTE CAKE 50 SALMON 250 A crusty mix of mint, carrot, coriander, spring onions & panko Our Norwegian Salmon marinated in smoked salt & pepper RICE BOWLS served with baked & dried cherry tomatoes, rocket leaves & harissa dressing 45 SALT & PEPPER FISH BAIT 35 COWBOY STEAK for 2 people 560 AFRICAN RICE Chorizo, plantain, green peas & turmeric Deep fried Fish bait in smoked salt & pepper served with Brasa’s special chilli & lemon mayo Served with a choice of 3 sides & 2 sauces Flavourful, rich & juicy steak with a short frenched bone. -
Comparison of Chemical Composition of Selected Cultivars of White, Yellow and Red Onions G
736 Bulgarian Journal of Agricultural Science, 21 (No 4) 2015, 736-741 Agricultural Academy COMPARISON OF CHEMICAL COMPOSITION OF SELECTED CULTIVARS OF WHITE, YELLOW AND RED ONIONS G. JURGIEL-MALECKA, M. GIBCZYNSKA and M. NAWROCKA-PEZIK West Pomeranian Technological University in Szczecin, Department of General and Ecological Chemistry, 71-434 Szczecin, Poland Abstract JURGIEL-MALECKA, G., M. GIBCZYNSKA and M. NAWROCKA-PEZIK, 2015. Comparison of chemical composition of selected cultivars of white, yellow and red onions. Bulg. J. Agric. Sci., 21: 736–741 The analysed six onion cultivars (Allium cepa L.) cultivated in Poland were characterised by different colour of onion scale leaf: Albion and Alibaba (white cultivar), Grabowska and Majka (yellow cultivar), Scarlet and Wenta (red cultivar). The on- ion cultivars were obtained from the Experimental Station of Cultivars Testing in Węgrzce near Kraków. The following was determined for each cultivar: the content of macro- and micronutrients, reducing and total sugar, the vitamin C content. Sig- nificant differences in chemical composition between the analysed cultivars were found. The cultivars of the same colour ex- hibited similar tendencies in terms of accumulating the most of the analysed elements. The greatest differences in the chemical content were found among yellow and red cultivars. Yellow cultivars accumulated significantly greater amounts of nitrogen, phosphorus, potassium, magnesium, iron, manganese, zinc, copper and reducing sugar than red onion cultivars. Red onion cultivars contained significantly greater amounts of total sugar and vitamin C than yellow onion cultivars. Key words: onion, macroelements, microelements, reducing sugars, total sugars, vitamin C Abbreviations: DM – dry matter; FW – fresh weight Introduction Micronutrients are necessary for normal growth and de- velopment of plants as well as people – they are the ingre- The onion (Allium cepa L.) is one of the oldest cultivated dients or activators of various enzymes and play a catalytic vegetable crops. -
National Survey on the Role of Innovative Market Mechanisms
National Survey on the Role of Innovative Market Mechanisms Riccardo Bocci, Thomas Levillain, Guy Kastler, Estelle Serpolay, Silvio Pino, Maria Francesca Nonne, Conny Almekinders, Juanma González, Thais Valero, Silvia Casado To cite this version: Riccardo Bocci, Thomas Levillain, Guy Kastler, Estelle Serpolay, Silvio Pino, et al.. National Survey on the Role of Innovative Market Mechanisms. 2010. hal-02821392 HAL Id: hal-02821392 https://hal.inrae.fr/hal-02821392 Submitted on 6 Jun 2020 HAL is a multi-disciplinary open access L’archive ouverte pluridisciplinaire HAL, est archive for the deposit and dissemination of sci- destinée au dépôt et à la diffusion de documents entific research documents, whether they are pub- scientifiques de niveau recherche, publiés ou non, lished or not. The documents may come from émanant des établissements d’enseignement et de teaching and research institutions in France or recherche français ou étrangers, des laboratoires abroad, or from public or private research centers. publics ou privés. FarmSeedOpportunities – Deliverable 4.4 FarmSeedOpportunities Opportunities for farm seed conservation, breeding and production Project number: 044345 Specific Targeted Research project Sixth Framework Programme Thematic Priority 8.1 Specific Support to Policies Deliverable D4.4 Title: National Survey on the Role of Innovative Market Mechanisms Due date of deliverable: M21 Actual submission date : M39 (delivered to all partners) Start date of the project : January 1 st , 2006 Duration : 39 months Organisation name of -
Local Rhoots Meal Prep Week 3
ON YOUR PLATE THIS WEEK Butternut Squash Leek Soup (1) Roast Chicken Piccata & Zucchini (2) Artichoke Salami Frittata (3) GROCERY LIST PRODUCE □ 1 Lemons (2) □ 1 Leek (1) □ 1 Yellow Onion (2) BULK □ 1 Shallot (3) □ 1 tsp Garlic Powder (3) □ 1 Butternut Squash (1) □ 2 Zucchini (2) PANTRY □ ½” Ginger (1) □ 64-oz Chicken Stock (1) □ 3 Garlic Cloves (1) □ 1 Cup Chicken Stock (2) □ 2 TBS Capers (2) HERBS □ 2 Can Quartered Artichokes (2,3) □ 1 Bunch Parsley (6) □ 1, 4-oz. Can Tomato Paste (3) MEAT/FISH STOCKED □ 4 Slices Bacon (optional use 4 TBS Butter or □ 1 TBS Salt (1) Oil)) (1) □ ½ TBS Pepper (1) □ 4-6 Bone-In Skin-On Chicken Thighs (2) □ 2 TBS Ghee (or oil) (3) □ 8 Eggs (3) □ 3 TBS Coconut Oil (3) □ 1 PKG Sliced Salami (Whole30 Cured Meats) □ Salt and Pepper to Taste (3) TIPS, etc. □ Meals #1 is a soup that reheats quickly for those meals you need in a pinch. □ Meal #2 is a dinner designed to have 1-2 portions leftover for lunches if you are feeding 4 people. □ Meal #3 is a breakfast but can also make a fabulous lunch. □ If you need more food, double up on recipes, or to reduce, cut out recipes. □ Simplify your week even more with meals prepped for you from Local Rhoots. Use code MEALPREP10 for 10% off next week’s menu. www.LocalRhoots.com GROCERY LIST (1 OF 1) | WEEK 3 INGREDIENT LIST Butternut Squash Leek Soup (1) □ 1 Leek □ 1 Butternut Squash □ ½” Ginger □ 2 Garlic Cloves Artichoke Salami Frittata (3) □ 4 Slices Bacon (optional use 4 TBS Butter or □ 8 Eggs Oil)) □ 1 Can Quartered Artichoke Hearts □ 1 TBS Salt □ 1 Shallot □ ½ TBS Pepper