Visit Our Local Food at Tomato Day

Come visit with Natalie Fullerton, OLF -SC Coordinator, at Tomato Day this Saturday July 23rd at the Sedgwick County Extension Center at 21st & Ridge in Wichita!! From 7:00 am to 12:00 noon explore the Kansas Grown Farmers' Market and visit with Our Local Food Members, sit in on a workshop, or enter a contest! Visit the OLF table and enter to win "The Harvest Eating Cookbook," a great cookbook for preparing local, seasonal food! At 11:30 Natalie will talk about Local Food in the Demo Garden. Click the link below for more information!!!

TOMATO DAY

Winners of 4th of July Local Food Challenge!

Susan Belle Brown's photo of the Gazpacho she made from
local ingredients! Be sure to look for this recipe in the
upcoming newsletter.

Congratulations to Jane Byrnes and Susan Belle Brown, our winners of the 4th of July Local Food Challenge! The winners won some fun goodies from OLF - SC members! With Jane's photo submission on Facebook, she won a $25 gift card to Food For Thought and a basket of produce from Sunflower Meadow Farm. Susan Belle Brown sent in recipes and photos of her 4th of July local food and won a Cooking for Success Guide from What's Cooking with Judy and $10 to spend at the Old Town Farmers Market.

Everyone will get a chance to savor the delicious recipes participants submitted.  Look for new recipes in upcoming newsletters.  Be sure to subscribe to get up to date local food news!

Thank you to everyone who participated in the 4th of July Local Food Challenge!!
 

Savor the Season: Onions

Savor the Season is now featured in our newsletter!  The first July issue featured onions.  Don't miss out on great tips and recipes; make sure you subscribe to our bi-monthly newsletter to learn more about featured Savor the Season items!  Click here to subscribe.  It's free and we will never sell your email address or send you spam, we promise!

To preview past newsletters, click on "Vocal Locals" above and scroll down to view our newsletter archive.  

ONIONS

Select: Choose onions that are dry and firm. Some varieties are flatter in shape and have fewer, lighter colored, paper skins than storage onions.

Store: Store onions in a cool, dry place that is well ventilated. Don’t store whole onions in plastic in the refrigerator. Avoid storing  onions near garlic or potatoes. Cut or chopped onions can be  stored in the refrigerator in sealed containers or ziptop bags for 2-3  days. Some onion varieties can be stored up to two months–ask the farmer for recommendations.

Prepare: raw, saute, roast, grill Freezing for up to 20 minutes may reduce tears when cutting.

Official Savor the Season Recipe:

Caramelized Onion Dip

Jefferson Hills Vinyard’s Maxine Bryant

4 medium yellow onions

4 T. butter

4 T. Canola oil

1 t. kosher salt

1/2 t. black pepper

4 oz cream cheese

1/2 c. sour cream

1/2 c. good mayonnaise

Cut the onions in half vertically. Slice the halves into thin half-rounds. You should have about 3 cups of onions.

Heat the butter and canola oil in a large pan on medium heat. Add the onions, salt, and pepper and sauté for 10 minutes. Reduce heat and cook onions until they are browned and caramelized. Allow the onions to cool.

Place the cream cheese, sour cream, and mayonnaise in a food processor and pulse until smooth. Place mixture in a mixing bowl. Add the onions and mix well. Taste for seasonings.

Serve at room temperature with a tray of fresh vegetables.

Other Recipes:

See: http://www.ksfarmersmarkets.org/recipes?m=&k=&c=46