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Other Alliums extend season, add to onion profits

publication date: Mar 1, 2007
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There is hardly a recipe that doesn’t begin with chopping, dicing, or slicing an onion.  The ritual peeling of the outer skin and the consequent penitent tears are a requirement for any cook intent on accenting complimentary flavors and supporting the role of more timid ingredients.  Although this pedestrian vegetable often sells for marginal prices, the variety in the genus Allium allows the market gardener to diversify selection by growing the more royal members of the family, which command a much better price at close to the same production cost as regular onions.

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