Tttegafrlignm{S Connecting the Canadian Garlic Network! Issue24summer20l0
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Allium Discoloration: the Nature of Onion Pinking and Garlic Greening
Czech J. Food Sci. Vol. 22, Special Issue Allium Discoloration: The Nature of Onion Pinking and Garlic Greening R. KUBEC1*, M. HRBÁČOVÁ1, R. A. MUSAH2 and J. VELÍŠEK1 1Department of Food Chemistry and Analysis, Institute of Chemical Technology, Prague, Czech Republic, *E-mail: [email protected]; 2Department of Chemistry, SUNY Albany, Albany, NY, USA Abstract: Precursors involved in the formation of pink and green-blue pigments during onion and garlic process- ing, respectively, have been studied. It has been confirmed that the formation of both pigments is of a very similar nature, with (E)-S-(1-propenyl)cysteine sulfoxide (isoalliin) serving as the primary precursor. Upon disruption of the tissue, isoalliin and other S-alk(en)ylcysteine sulfoxides are enzymatically cleaved, yielding prop-1-enyl- containing thiosulfinates [CH3CH = CHS(O)SR; R = methyl, allyl, propyl, 1-propenyl], among others. The latter compounds subsequently react with amino acids to produce the pigments. Whereas the onion and leek-related propyl, prop-1-enyl and methyl derivatives can form pink, pink-red and magenta compounds, those containing the allyl group yield dark blue products after reacting with glycine at pH 5.0. Keywords: Allium; garlic; onion; discoloration; pigment INTRODUCTION sulfoxide (isoalliin, 1). Isoalliin is the major free amino acid occurring in onion and it is also present During processing of garlic (Allium sativum L.), as a minor S-substituted cysteine sulfoxide deriva- onion (A. cepa L.) and leek (A. porrum L.) intensely tive in garlic. The key role of isoalliin in the dis- colored pigments are often formed. In the case of coloration of garlic was later confirmed by L���� garlic, green, blue-green or blue compounds are [5]. -
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 -
Gayle's Menu Gayle's Menu
Order Online February gaylesbakery.com or call: 462-1200 Gayle's Menu 8th to 14th Breakfast Seasonal Sandwiches Zucchini & Potato Frittata 6.50 Italiano Ficelle salami, ham, provolone, pepperoncini, vinaigrette & mayo. 9.95 Breakfast Burrito with Potato & Bacon 8.75 /Vegetarian 7.95 Turkey, Provolone & Pesto Ficelle with roasted tomato Greek Yogurt Parfait with Teal’s Granola 5.95 and lettuce. 9.95 Ham or Bacon Scrambled Egg Croissant 8.50/ Vegetarian 7.25 Pastrami Ficelle with Swiss cheese, pickles & mustard. 9.95 Fried Egg Sandwich with Bacon or Spinach 8.00/ 7.50 Albacore Tuna Salad & Cheddar with butter lettuce on Capitola sourdough. 9.50 Breakfast Biscuit with Ham 5.95/ Vegetarian 4.95 Vegan Veggie Wrap our hummus, sunflower sprouts, tomato, Individual Quiche: Bacon, or Tomato & Spinach 5.50 grated carrot & red cabbage in a whole wheat tortilla. 8.95 Crisp Bacon Slices (3) 4.50 Ranch Tri Tip with cheddar cheese, lettuce, tomato and ranch dressing on a francese bun. 9.95 Rosemary Roasted Potatoes 3.95 / 7.95 Masala Chicken Salad Croissant with roasted chicken, Danish, Croissant & Goodies almonds, mayo, currants, celery, scallions and lettuce. 9.95 Kouign Amann 4.75 California Avocado & Jack on hearty wheat with lettuce, sprouts, mayo & mustard. 8.95 Cherry Kouign Amann 5.25 Turkey, Avocado & Jack on hearty wheat with lettuce, Monkey Bread 4.75 sprouts, mayo & mustard. 9.95 Lemon Blueberry Muffin 3.75 Salads Strawberry Cheese Danish 3.75 PRICES ARE PER HALF PINT/ PINT Old Fashioned Cinnamon Roll 4.75 Roasted Beets with Baby Spinach and Ginger 4.25/ 8.50 Croissant 2.95 Creamy Lemon Kale 3.95/ 7.95 Pain d’ Amande 4.25 Crunchy Broccoli & Pecan 4.50/ 8.95 Christie’s Coleslaw 3.50/ 6.95 Chocolatine 3.95 Fresh Fruit, vegan 4.25/ 8.50 Bear Claw 4.25 Albacore Tuna or Masala Chicken Salad 6.95/ 13.95 Downtowner with Sugar 3.75 Crisp Green Salad of the Day 3.50 Ham & Cheese Croissant 5.25 Composed Salads Garlic Cheese Twist 3.75 The Chicken & The Egg our Garden Salad with grilled Mushroom Turnover 2.95 chicken breast and hard-boiled egg. -
Characteristics of Garlic of the Czech Origin
Czech J. Food Sci. Vol. 31, 2013, No. 6: 581–588 Characteristics of Garlic of the Czech Origin Adéla GRÉGROVÁ, Helena ČÍŽKOVÁ, Ivana BULANTOVÁ, Aleš RAJCHL † and Michal VOLDŘICH Department of Food Preservation, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic Abstract † Grégrová A., Čížková H., Bulantová I., Rajchl A., Voldřich M. (2013): Characteristics of garlic of the Czech origin. Czech J. Food Sci., 31: 581–588. We chose and evaluated the chemical characteristics of garlic of the Czech origin. The suggested quality indicators based on the measured values and the data from the literature were as follows: colour (white variety): L* (brightness) > 90; firmness > 50 N (6-mm tip); pungency > 35μmol of pyruvate/g; moisture 55–70%; soluble solids > 30 °Brix; bulbs dimensions medium and large; the content of alliin > 2 g/kg. Keywords: Czech garlic; quality indicators; morphology; pungency; sensory analysis Garlic (Allium sativum L.), one of the oldest compounds, often volatile ones (monosulphides, cultivated crops, is widely used around the world disulphides and trisulphides), most of which con- for its characteristic flavour as a seasoning or con- tribute to the characteristic garlic odour. The group diment. Garlic is a rich source of phytonutrients, of sulphur-free active substances includes antho- hence contributing to treatment and prevention cyanins, flavonols, antibiotics garlicin, allistatin, of a number of diseases, such as cancer, obesity, adenosine, sapogenins, and saponins. cardiovascular diseases, diabetes, hypercholes- The current quality standard for garlic is defined terolemia, hypertension, etc. (Lanzotti 2006; by Commission Regulation (EC) No. 2288/97 laying Pardo et al. -
GIANT ULLEUNG CELERY Stephen Barstow1, Malvik, March 2020
GIANT ULLEUNG CELERY 1 Stephen Barstow , Malvik, March 2020 Scientific name: Dystaenia takesimana Carrot family (Apiaceae) English: Seombadi, Sobadi, Dwaejipul, giant Ulleung celery, Korean pig-plant, wild celery, giant Korean celery Korean: 섬바디, 드와지풀 Norwegian: Ulleung kjempeselleri Swedish: Ullungloka, Vulkanloka The genus Dystaenia belongs to the carrot family or umbellifers (Apiaceae) and consists of two perennial species, one is a Japanese endemic (Dystaenia ibukiensis), and the other is endemic to a small island, Ulleung-do in Korea (Dystaenia takesimana). Genetic analysis (Pfosser et al., 2005) suggests that the larger D. takesimana evolved from D. ibukiensis rather than vice versa. The specific epithet takesimana is according to one reference to Takeshima Islet, which is disputed with the Japanese. Campanula takesimana is apparently found there. However, Takeshima island is also an alternative name for Ulleung-do, so this may be a misunderstanding. That Ulleung-do is Takeshima is confirmed on the following web site from the Oki Islands off Japan http://www.oki-geopark.jp/en/flowers-calendar/summer where it is stated that Dystaenia takesimana is also found there and is critically endangered: “This plant was designated as Cultural Property of Ama Town in 2012. It has only been discovered on the two isolated islands of Ama Town of the Oki Islands (Nakanoshima Island) and Ulleung-do Island of South Korea. It can be seen on the Akiya Coast in Nakanoshima Island. It is called Takeshima- shishiudo, as Ulleung-do was referred to as Takeshima” (see the map in Figure 1 for places mentioned here). Ulleung-do is a rocky steep-sided volcanic island some 120 km east of the coast of South Korea, the highest peak reaching 984m. -
Onion and Leek Seed Production
PNW 433 ONION AND LEEK SEED PRODUCTION M. K. THORNTON, s. K. MOHAN, D. 0. WILSON, R. G. BEAVER, & w. M. COLT Onion (Allium cepa) and to a lesser degree leek (Allium ONION PRODUCTION porrum) are important vegetable crops in the Pacific Northwest. METHODS Most of the seed for these crops is produced under contract in Onions are a biennial crop, and the irrigated areas of the Snake River Valley of Idaho and most seed is produced from bulbs that Oregon. Smaller acreages are also grown in the Willamette are grown from seed planted in the Valley and Madras regions of Oregon and in the Columbia spring and carried over through the Basin of Washington. winter as small plants in the field. Production practices vary among the growing areas of These plants flower the following the Pacific Northwest due to variations in amount of rainfall, spring. This is called the seed-to-seed seasonal temperatures, and disease incidence. Net returns vary method. Onion seed is also produced depending upon cost of production and gross returns as influ from bulbs grown, harvested, and enced by seed yield, quality, purity, and type of contract. replanted in the fall, or stored and replanted the following spring. This approach, known as the bulb-to-seed method, is more expensive, but offers certain advantages. SEED-TO-SEED METHOD Yield of onion seed produced by the seed-to-seed method is often higher than that from the bulb-to-seed method because most of these fields have a greater number of plants per acre. Production costs are lower be cause the plants are produced directly from seed and bulbs are not harvested and stored. -
Onion and Leek Consumption, Garlic Supplement Use and the Incidence of Cancer
Onion and leek consumption, garlic supplement use and the incidence of cancer Citation for published version (APA): Dorant, E. (1994). Onion and leek consumption, garlic supplement use and the incidence of cancer. Maastricht: Datawyse / Universitaire Pers Maastricht. Document status and date: Published: 01/01/1994 Document Version: Publisher's PDF, also known as Version of record Please check the document version of this publication: • A submitted manuscript is the version of the article upon submission and before peer-review. There can be important differences between the submitted version and the official published version of record. People interested in the research are advised to contact the author for the final version of the publication, or visit the DOI to the publisher's website. • The final author version and the galley proof are versions of the publication after peer review. • The final published version features the final layout of the paper including the volume, issue and page numbers. Link to publication General rights Copyright and moral rights for the publications made accessible in the public portal are retained by the authors and/or other copyright owners and it is a condition of accessing publications that users recognise and abide by the legal requirements associated with these rights. • Users may download and print one copy of any publication from the public portal for the purpose of private study or research. • You may not further distribute the material or use it for any profit-making activity or commercial gain • You may freely distribute the URL identifying the publication in the public portal. If the publication is distributed under the terms of Article 25fa of the Dutch Copyright Act, indicated by the “Taverne” license above, please follow below link for the End User Agreement: www.umlib.nl/taverne-license Take down policy If you believe that this document breaches copyright please contact us at: [email protected] providing details and we will investigate your claim. -
Onions and Leeks
for the Gardener Growing Onions and Leeks here are approximately 400 species of wild onions, leeks, and their relatives found world-wide. The principal garden Tspecies are – Allium cepa u Bulbing onions Allium cepa aggregatum u Shallots, multiplier onions, potato onions Allium cepa proliferum u Topset onions, Egyptian onions, tree onions Allium sativum sativum u Softneck, artichoke garlic Allium sativum ophioscorodon u Stiffneck, ophio, topsetting garlic Allium ampleloprasum (porrum) u Leeks, elephant garlic Allium fistulosum u Bunching onions, scallions Allium schoenoprasum u Chives Onions’ dry, papery outer layers protect the bulbs’ Allium tuberosum u Chinese chives stocks reduce tree size (15-20 feet) succulent inner layers from drying and damage. Illustration by Megan O’Dea ONIONS – Allium cepa The cultivated species of onions are thought to be native to Central and Southwest Asia—Iran, Afghanistan, and Pakistan. Evidence of cultivated onions dates back to 2,800-3,200 bc in Egypt, with onions in evidence both in the decoration and hieroglyphics of the pyramids. The bulbs were also used as part of the embalming and mummification process. Onions are biennial herbaceous plants commonly grown as annuals. They are seeded in the fall or early spring, harvested in the summer, and used fresh or stored for winter. They feature a restricted, shallow root system, with unbranched, pure white succulent roots measuring 6 x 6 inches. Much like the perennial grasses of the steppes and plains, Alliums are constantly sloughing off old roots (almost on a daily basis) and developing new feeding roots. As a result they add significant amounts of organic matter to the soil and contribute to much-improved surface soil structure. -
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. -
R~.—: Tin Luther Bcing)
"...to support preservation of the West Adams commimity's architectural heritage and beautification activities, and to educate Los Angeles' citizens and others about cultural heritage and restoration techniques. .." 4 « ^/ki\lk Good Food, Good Cheer WAHA's Annual Food and Restaurant Issue ••^•^•^ Ah, food, glorious food. Trader Joe's, no Starbucks, no plans ^^^^V^ There's nothing that WAHA members for a Costco, indeed no decent pro ^^^^^^^^ like more than eating and entertaining duce in local grocery stores (it was — usually at the same time. amazing how often West Adams After more than two decades residents would run into each other at what was then a of concerted preservation activities in the West Adams Dis Hughes Market at Sawtelle and National, in West L.A., buy trict, it's worth noting that, as the saying goes. We've Come ing quality fruits, vegetables and meat). Now we can sit out A Long Way, Baby! In the early 1980s, there were no nearby side on warm summer nights and sip a latte at the Starbucks in University Village, across from USC, and we're even about ^ to get our own Krispy Kreme outlet (at Crenshaw and Mar r~.—: tin Luther BCing). Though perhaps some might think donuts Inside This Issue are a dubious culinary victory, lef s just point out that many WAHA News, Neighbors, Member people have been driving to the Valley for a taste of these Discounts 2-3; 18-19 hot, sweet, gooey "delicacies." Through My Eyes Only: Who The landmark restaurants we know and love in the Made That Cake? 4 West Adams area, places like El Cholo's, Harold and Belle's, A Time-Saving Miracle: HomeGrocer. -
Leek & Potato Soup
Harmony Valley Farm An update for our Community Supported Agriculture Members - Since 1993 www.harmonyvalleyfarm.com September 16-17, 2016 Harvest Party 2016: An Offi cial Invita on from Your Farmers This Week’s Box By Farmer Richard & Andrea PORCELAIN GARLIC: Use a few cloves of fresh minced garlic to make a creamy garlic Our Harvest Party is coming up in just a dressing to drizzle on the Iceberg or Red Boston le uce. li le over a week! We hope you’ll join us for PURPLE VIKING POTATOTES: Purple Vikings are a great all-purpose potato, they are the fes vi es on Sunday, September 25...it’s both waxy and slightly starchy. Try them in the potato and leek soup recipe on the back. going to be a lot of fun! In our late summer ORANGE CARROTS: Carrots (and onion/potato) are a great addi on to a beef pot roast! newsle ers we’ve been talking about forming EDAMAME: Edamame is easy to preserve for the winter. Simply cook in salted boiling a connec on with nature and learning more water for 5 minutes, then drain and rinse with cold water. Freeze them in their pods about the source of your food. Well…now or pop the beans out and discard the pods. They’ll make a nice addi on to fried rice. is your chance to visit your farm and see for ICEBERG HEAD LETTUCE OR GREEN SAVOY CABBAGE: Enjoy the head le uce as a fresh yourself! The fes vi es will start at noon salad with some mini sweet peppers, onion, carrots and a creamy dressing. -
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.