The Market – Our Red Table Produce Is Back!

Not quite Alabama tomatoes (it's only April!)

Not quite Alabama tomatoes (it’s only April!)

The market is beginning to happen again! Dená has begun to check out the availablility of fresh vegetables.  So…the  red market tables out front have had some early Florida tomatoes (It’s not quite time for the Alabama ‘maters yet.) that are really quite tasty. Strawberries have looked pretty and been flavorful too – it’s the perfect time for those beauties!

Fresh, organic eggs!

Fresh, organic eggs – so delicious…








Shannon Blount has been keeping us stocked with her fresh, organic, and very delicious eggs. She even has chickens named after Billy (Well, that one is a rooster…), Kris, Jamie and Pinkie – one Saturday she’ll bring them by for a visit!




The very prettiest lately have been the baby Vidalia onions. Dená found a yummy sounding recipe you might want to try – it’s really easy.


Vidalia Onion Pie


3 cups thinly sliced Vidalia onions
3 tablespoons butter, melted
1 (9-inch) prebaked deep-dish pie shell
2 eggs, beaten
3 tablespoons all-purpose flour
1/2 cup milk
1 1/2 cups sour cream
1 teaspoon kosher salt
4 slices bacon, crisply cooked and crumbled


Preheat oven to 425 degrees F.

In a medium saucepan, melt the butter over medium heat. Add the onions and saute until lightly browned.

Put the pie pan on a sheet pan. Line the bottom of pie crust with the onions.

In a small bowl, beat the eggs and the flour together to combine. Add the milk, sour cream and salt. Mix well and pour over the onions. Garnish with the bacon and bake until firm in the center, about 30 minutes. Transfer to a serving platter and serve.

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Vidalia Onion Pie

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