• To promote and strengthen independent brick and mortar businesses owned by people in the community
• To thank consumers for their patronage
• To expand local revenue streams by showing how a small dollar amount can translate into enormous financial stability
• To shine a light on the stark contrast between what an independent, locally owned brick and mortar business contributes to the local economy versus the significantly lower amount big boxes, franchises, chains, and internet purchases return
• To save the local economy...three businesses at a time
Be sure to check out their Facebook and website for lots more details I don't have time to put here.Other great Local Resources:~Edible WOW Magazine:
This is one of the best resources out there for Southwest Michigan www.ediblewow.com ~Edible Communities:
web site to direct you to an Edible publication in your area www.ediblecommunities.com~Local Harvest:
list of producers in every state www.localharvest.org~Google Farmers Markets
to find local ones in your area~Local Dirt:
listing for producers www.localdirt.com
There are gobs more out there and thanks to the internet you can find just about anything you want LOCALLY!
What to do with onions? There are lots of great things other than just throwing them on top of a salad. Here are a couple yummy recipes to expand your horizons. I threw in a yummy Tuscan Soup recipe for all the fresh Kale you are enjoying right now...Enjoy friends!Sweet Onion and Sausage Spaghetti
6 oz uncooked Spaghetti
3/4 pound Italian Sausage Links, casings removed
2 tsp Olive Oil
1 sweet onion, thinly sliced
1 pint cherry tomatoes, halved
1/2 c loosely packed fresh basil leaves, chopped
1/2 c half & half cream
Shaved Parmesan cheese, optional
Cook spaghetti according to package directions.
Meanwhile, in a large nonstick skillet over med. Heat, cook sausage in oil for 5 minutes. Add onion; cook 8-10 min.s longer or until meat is no longer pink and onion is tender.
Stir in tomatoes & basil; heat through. Add ream; bring to a boil. Drain spaghetti; toss with sausage mix. Garnish with cheese if desired.Baked Onion Cheese Dip
2 c shredded cheddar cheese
1 c shredded pepper Jack cheese
1/4 c cream cheese, cubed
1/2 c mayonnaise
1/4 tsp fresh thyme
2 c chopped sweet onions, divided
1. in a food processor, combine the cheeses, mayo, thyme & 1 c onions; cover & process until blended. Stir in remaining onions.
Transfer to a greased 3 c baking dish. Baked, uncovered at 375 degrees for 20 –25 minutes or until bubbly. Serve with crackers.Tuscan Soup
4 cups chicken broth
1/2 cup heavy cream
3 medium potatoes
1 ob. Spicy Italian Sausage
1/2 tsp. salt
1/2 tsp. crushed red pepper flakes
3 cups chopped kale
Brown Sausage; cool.
Combine the broth and cream in a sauce pan; slice the unpeeled potato into 1/4 inch slices; add the browned sausage; add the kale.
Add the spices and let soup simmer for about 2 hours. Stir occasionally.