By the time we got there the rain had let up a bit so Miss Lu, Mr.Man and I hopped out and started to poke around. Past the mini donut tent (farmers market or neighborhood fair?) and into the heart of the market then the rain came again. We ran into the nearest shelter where the guy selling his product insisted that standing under his tent meant ready to purchase stuff. I wasn't going to argue because he actually did make sense and was a lot bigger than me so by the time that the rain let up I had three small containers of Olives and my wallet was $16.00 lighter. On to the rest of the market... the kids picked up some flowers to plant in our sad little garden and I got several items among them Vidalia onions. I like Vidaila onions but they seem to be another vegetable with such a short season I only see them for a few days each year. I have had a recipe in mind for quite awhile but really wanted to try it with these sweet onions.
Vidalia Onion Jam (yes really):
2 TBS Butter
3 Vidalia Onions halved and sliced thin
2 Cloves of Garlic minced
2 TBS Apricot Jam (I used Smucker's simply fruit)
1 TBS Balsamic Vinegar
Salt, Pepper to taste
Melt butter then saute the onions and garlic until soft (about 8-10 minutes) then add the rest of the ingredients and heat up cook for about 15 minutes more use to garnish your favorite meat, I served it with Pistachio Crusted Pork Tenderloin. I have had a bit of a run with my favorite meat so bare with me please. The onion jam is wonderful sweet and filled with flavor and really works well with the crunchy crusted pork medallions.