Bob Ross wrote:Muirhead Foods is a local family farm with a nice range of home made products. They sent this delightful little recipe out to customers a few weeks ago, and it works very well. They call for one of their products, an Apricot Jalapeno Jelly, but I use a couple of other peppered jellies instead. This works wonderfully with fresh corn -- haven't had to settle for frozen so far.
Sauteed Corn with Vidalia Onions
2 tbsp olive oil
½ Vidalia onion, chopped
3 cups fresh or frozen corn
1 or 2 Tbsp peppered jelly. [optional; may be too sweet depending on your taste and the sugar levels of the onions and/or corn]
Heat olive oil in sauté pan over medium heat. Sauté Vidalia onion until golden brown. Reduce heat. Add corn. Cover with pot lid and cook until corn is done about 3 minutes. Stir in peppered jelly. Serve immediately. Serves 4.
TimMc wrote:I just wish people would stop confusing Vidalia [GA] with Visalia [CA].
Bill Spencer wrote:TimMc wrote:I just wish people would stop confusing Vidalia [GA] with Visalia [CA].
... just north of Visalia, California, growers produce THE sweetest Italian red onions in the world ... they would probably be just as good as the Vidalia's called for in this recipe as a substitute ...
I know - too much information ...
TimMc wrote:I live very near there.
Bill Spencer wrote:TimMc wrote:I live very near there.
I moved to Kingsburg in 1975 where I met and married my wife, Kathleen, in 1977 ... began my "life sentence" in Yuma in 1981 ... the family business beckoned ... while in Kingsuburg, managed the Pacific Fruit shipping branch there ... was in charge of the grower deal which included the now famous Fresno sweet red onions ... also handled the Cutler-Orosi vine ripe tomato deal, table grape deal, and citrus export programs ... it was there that my in-laws introduced me to Morro Bay - where everyone in the Valley escaped the summer heat ... this summer will be the 29th vacation Kathleen and I have spent in Morro Bay ... high today here will be 116 and the low this morning was only 93 ... can't wait for the 60 degree foggy days in Morro Bay, fresh fish, and daily farmer's markets ... oh and 65 cent oysters at Windows Over The Water every Tuesday while we're there ... sure hope they found something to replace the Chappalet Chenin Blanc to eat with the oysters ! We'll also make a trip or two "over the mountain" into Paso wine country to visit a slew of our favorite wineries ... I'm sure we'll bring home WAY too many cases of wine once again !
Bob Ross wrote:Bill, how well would Vidalia onions grow near Visalia?
Pretty well, I would guess.
If so, the labelling could get pretty interesting.
"Visalia's Vidalias", for example.
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