Garrett Growers farmers strive to send their best fresh produce to customers in the region. However, vegetables sometimes come out of the farmers’ fields looking less than perfect – and that’s ok! Most of the time, surface blemishes can be trimmed, and the rest of the vegetable is still usable. And having the freshest veggies grown locally helps keep any food waste to a minimum.
In the video we assembled two bowls with half the recipe in each, so we could keep one “onion free.”
Remember to start with clean surfaces and clean hands! Happy cooking!
Thanks to Oli for the filming assistance, and to the University of Maryland Extension for the use of their kitchen.
And thanks to Carla for the comic relief.
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You didn’t state how much and what kind of vinegar to use. Presumably white.
Thanks for the question! Cheryl said it’s your preference (apple cider, red wine, white, or white balsamic)
Let us know how it turned out for you
But how much?
Oh Deb, you know how challenged I am with anything in the kitchen! Keep me on my toes 😉 The recipe card has been updated to show the amount of 1/4 Cup.
Great job Carla.
Great recipe and great job Carla !
Thanks for sharing this recipe!