Scotty Brand Onions
Back in August!
Scotty Brand’s onions are from Angus on the east coast of Scotland, where Hugh Brunton’s family has been farming for four generations. They are golden in colour with a crisp and tangy taste. Hugh is one of only a few commercial onion growers in Scotland – he says that his onions thrive in the fertile, well-drained soil, which is warmed by the proximity to the coast. The onions are harvested in August and September and keep well in storage through to around early March.
The Red Tractor logo on the pack indicates that Hugh’s farm is a member of the Assured Food Standards organisation, meaning that the food is fully traceable back to the farm and meets stringent standards for safety and environmental protection from its production all the way through to its packing.
Did you know?
- Onions are very low in calories (just 35 kilo calories per 100 g) and fats, but are rich in fibre and vitamins.
- In the middle ages, onions were also used as medicine to relieve headaches, snake bites and to cure hair loss.
- When you cut an onion, you break cells, releasing their contents. Enzymes and amino acids in the onion mix to form a volatile sulphur compound that wafts upward toward your eyes. This gas reacts with the water in your tears to form sulphuric acid. (No wonder it stings!) This stimulates your eyes to release more tears to wash the irritant away.
- You can reduce the irritation by cutting the onions cold from a fridge (which slows down the chemical reaction), or by cutting them in a bowl of water. Failing that, you can wear goggles.
- Onions baked in their skins are delicious. This way of cooking retains the goodness of the raw vegetable, but the resulting flavour is milder and more aromatic.
Typical Values per 100g, raw:
Energy 150 kJ, 35 kcal; Fat 0.1g, of which saturates <0.01g; carbohydrate 8.0g, of which sugars 6.2g; Fibre 2.2g; Protein 1.0g; Salt <0.01g