As we approach mid-June the crops are finally planted. With the cool, wet Spring I don’t think we are too far behind so far as the growing season with warm temperatures and timely rains. Please God, do not send several inches of rain at one time.

My daughters and I are going on a Pink Bus tour to New York City. I have never been to NYC, but a couple of my granddaughters have visited there and I am not getting any younger. I want to travel when I can still walk and see. Pink Bus tours are out of West Fargo; a couple of years ago I went with some friends to Chicago with the tour group. We have experienced well organized events, hotel accommodations and great meals. I do feel just a tad bit guilty being gone on Father’s Day, but our son will make sure that his dad is treated well that day. Happy Father’s Day to all the dads and granddads.

The past two weeks I have given you recipes using Vidalia onions, this is one that is on Rachel Ray’s website.

Tomato & Vidalia Onion Salad with Steak Sauce Dressing.

1/4 Cup red wine vinegar

3 Tablespoons brown sugar

1 Tablespoon Worcestershire sauce

1 Teaspoon pepper

1 Cup canned tomato sauce

2 Tablespoon olive oil

3 Large tomatoes, sliced 1/2 inch thick

1 Large Vidalia onion peeled and sliced 1/2 inch thick

Salt

2 Tablespoons chopped parsley leaves.

In a small pan over moderate heat, combine vinegar, sugar, Worcestershire sauce and pepper. Allow sugar to dissolve and liquids come to a bubble. Remove from heat and whisk in tomato sauce and olive oil. Let dressing stand to cool.

Arrange onion slices and tomatoes on a platter, season with salt to taste. Pour dressing over the tomatoes and onions and garnish with chopped parsley.