One of the world’s most perfect foods, the onion family includes garlic, chives, leeks, shallots and scallions not to mention the many varieties available under its own name.  Ancient Sumerians cultivated onions more than three thousand years ago; ancient Egyptians made offerings of onions to their pantheon of gods.  All in all, there are more than four hundred species of Allium today.  The following article pays homage to the onion while discussing its origins, varieties, cultivation, herbal properties, and its uses in cookery and folk medicine.

Many of us remember Mom’s pot roast, baked to perfection surrounded by potatoes and carrots, served with thick, wonderful gravy and large, fresh biscuits.  It was a meal that would hold us for days if necessary.  Roasting large cuts of meat can be intimidating for the first timer and the oven isn’t always the best way to go.  Now you can use a rotisserie oven or even the grill, if you’re feeling adventurous.  Beef, venison, pork, and lamb cooked using any of these modern conveniences delivers a tasty punch that requires a nap afterwards.  Here are a few pointers on how to roast these cuts of meat.

Storing food can at times be a challenge, and it can be difficult to determine if the food in your fridge or your pantry is still safe to eat or if it has already seen its best days.  While the avocado that has begun sprouting hair, or the ground beef that has turned gray, is an easy problem to spot, other safety issues can be more subtle.  It is important, therefore, to use some basic food safety guidelines when storing and using the food you buy.

Fresh fruit can cost a lot of money at the grocery store or farmers market, and it can make sense at times to store fruit for enjoyment later in the season.  The reasons for storing fruit include: