Especially if they are interesting or different. Unique.
I thought these produce stickers’ design would qualify as a keeper. Although I’m not starting a produce sticker collection today, I thought about two people I know who save them.
Hey ML? Do you still save these from your fruit and veggies?
Here is what I made with the two zucchini and yellow squash.
In a large skillet sautee an onion and a couple of garlic cloves in olive oil, throw in two yellow and two green squash (cut up) then add salt and pepper and red pepper flakes. Add a bit of water and let them cook until soft. Mash up with potato masher. Boil water and cook eggy pasta noodles, drain and toss in squash sauce. Grate fresh cheese on top. I learned to cook this from Anna Fevola of La Cucina Flegrea. See the cooking class post in 2010 (from before the restaurant moved downtown to Market Square) Everything she cooks is delicious!
How do you feel about rhubarb? People either love it or hate it. There is no in-between. The rhubarb in Joan’s garden returns every year. The leaves are supposedly poison. To me the word rhubarb is comical. A sure sign of Spring. The lighting was not great at the grocery but sometimes one is moved to photograph anyway. Click the word rhubarb for more info, recipes and how to tend it. Rhubarb reminds me of my grandmother. My sister made strawberry rhubarb preserves and we’d slather it on warm Zito’s bread when the kids and I would visit her in NYC.