Shutting down the cannery next week due to a much-awaited surgery for my foot.  Can't drive for a month afterward, so it will be very interesting trying to deliver products to our wholesale customers.  Never fear, Jessica is here!  She got her temps a few months ago and is willing to be my chauffeur in the afternoons, after school.  So no one can have any jam emergencies in the middle of the day, right?!? ;-)

When I get back on my feet, the latest crop of full-size Vidalia onions will be hitting Ohio.  Can't wait to get my hands on those beautiful onions!  Vidalia onion relish, Vidalia onion marmalade...  Yummm.

For the first time, I saw BABY Vidalias at the grocer.  I bought some, and made a delicious sauce for our steaks last night.  Here's the recipe:

In the same skillet you seared the steaks in, saute 3 finely sliced baby Vidalias in 1 TB of vegetable oil for about 3 minutes.  Add 8 oz. thinly sliced fresh mushrooms and saute another 5 minutes.  Add 3 cloves minced garlic and stir for 30 seconds, just until the essential oils are released.  

Into the skillet, pour 1/2 cup of red wine or sherry, and 1 cup of chicken broth.  Scrape any browned bits from the bottom of the skillet to add flavor to  the sauce.  Add 1/2 TB dried thyme and salt/pepper to taste.  Simmer. Reduce the sauce by about a quarter (about 5-8 minutes).  

Spoon over waiting steaks - scrumptious!!!  My kitchen STILL smells rich and delicious this morning, and my husband can't wait for lunch leftovers!