Items this week at the Stillwater Farmers’ Market are blackberries, cantaloupes, cucumbers, egg plant, garlic, green beans, herbs, okra, onions, peppers, potatoes, squash, sweet corn, tomatoes, watermelons, bison meat, breads and jellies, cut flowers, eggs, German bratwursts, plants, soaps and lotions, Southwest cuisine and much more.

Can you believe that July is already over? As we start preparing for our kids going back to school, vacations are starting to wind down, and football season is only a month away, it’s easy to forget about fresh and local food. Did you know that the produce at the Stillwater Farmers’ Market didn’t have to travel 1,600 miles to get to you? It’s as fresh as your own backyard.

Stillwater Farmers’ Market is open in Strickland Park, 309 N. Main, Wednesdays and Saturdays from 8 a.m. to 1 p.m. through Oct. 31. Its website is .

Choose onions with short, dry neck and dry papery skin for long term storage. Many times at the market there will be fresh onions, not cured for long term storage, but to be eaten as you would any fresh produce.

Onion storage depends on the variety, temperature and moisture. Onions should be stored in a cool (32-40 degrees) to keep from sprouting. A damp location can encourage rotting. The onions should also be stored in single layers. Don’t pile them all together for long term storage.

Chopped fresh onions can be stored in a sealed jar in the refrigerator for several days. The jar keeps the odor from flavoring other items in your refrigerator.

Remember last week’s article about flash freezing. If you see that you’re not going to use all of your onions in a timely manner, flash freeze them and then store them in a freezer bag in the freezer.

Onions are low in calories, but abundant in flavor. One half cup of raw chopped onions only has 30 calories. Onions are sodium, fat, and cholesterol free and provide dietary fiber, vitamin C, vitamin B6, potassium and other key nutrients.

There are so many hints to preparing an onion without crying. I wish I had the all-encompassing answer, but I can tell you this.

There are two main topics of discussion. The inner core of the onion contains the most tear producing properties. The fumes of the onions need to be kept away from your eyes, nose and mouth. I’ll let you best design a system that works for you that meets the needs of your kitchen.

There are so many ways to eat onions: fresh, grilled, sauteed, baked, breaded and fried. Use them on your favorite salad or sandwich or in your favorite soup. Grill them on skewers with other fresh vegetables or bake them alone or in a favorite dish. There are 1,001 ways to use onions, and I’m sure you have your favorite.

Summer Medley Salad

1 medium green bell pepper, seeded, sliced thin (or other sweet pepper)

1 large cucumber, seeded, sliced thin, lightly salted

1 small tomato sliced

1 small onion, sliced thin

2 tablespoons dill, minced

Black olives, sliced thin (optional)

4 teaspoons fresh lime juice

2 tablespoons olive oil

Let cucumber sit for 20 minutes, then drain and squeeze out the juice.

Combine lime juice, olive oil, dill and pepper in jar to make dressing. Combine veggies in bowl, pour dressing over veggies and gently toss. Adjust for salt.

From the kitchen of Jacqui Savage

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