Egg Salad Thoughts

Egg salad is a dish I never cared for growing up. I thought the eggs were stinky. The texture unappealing. But freshly made egg salad spread on a saltine cracker or a slice of bread is a satisfying taste to me now. I’ve friends who add mustard, lemon juice, butter, relish, paprika ……making it fancy, but today it’s simple egg salad. Easy on the Mayo.

Simple Egg Salad. Mayo, Salt snd Pepper

Egg salad. Yes or no?

Red Hot Peppers

The kind of peppers where you might need gloves to handle them when you cut them and you never ever touch your eye!

Here’s an article how to use them without getting burned

These were given to me a few weeks ago.

I let them dry out. Pretty soon, with the change of weather, it’s going to be chili season. A big pot on the stove’s back burner on a chilly afternoon could be a little spicier this year. I have a jar of dried red Chile peppers I use to add some zip to dishes. Sometimes they can make your lips sing.

Freshly picked
Dried
This is what I have on the spice rack

Red hot pepper was what we used to call out when cranking a jump rope, speeding it up, seeing how many jumps you could do at a rapid pace.

Head of Cabbage Two Views

This huge head of cabbage came in the Farm box this week. I used half for a fresh cabbage salad. The other half will be used in a minestrone soup.

Lots of my friends enjoy stuffed cabbage but I’d find that a challenge to make. And although I like Sauerkraut, that’s not on my to do list either.

How do you like your cabbage prepared?

Broccoli Yes or No?

This broccoli on the stovetop was sautéed with garlic and olive oil. .

Growing up I never really cared for the taste of it.

I feel differently now.

How do you feel about this vegetable? how do you like it prepared?

Origin- Italy. Broccoli is an edible green plant in the cabbage family whose large flowering head, stalk and small associated leaves are eaten as a vegetable. Broccoli is classified in the Italica cultivar group of the species Brassica oleracea.Wikipedia

From Consumer Fresh Produce Partners- Pittsburgh through Harvie.Farm delivery

Spoon Jar

Keeping teaspoons easily accessible.

My paternal grandmother kept a clear glass spoon jar on the farmhouse table. I’ve switched my teaspoons from a jelly jar to this cheerful smiley mug.

Do you know anyone who keeps a spoon jar?

Of course people have utensils readily available in an open container, usually near the stove so they can grab a spatula.

No soup spoons allowed. The live in the drawer.

Teaspoons in the smiley mug

First Time Using a Cherry Pitter

James brought home a slice of cheesecake for each of us. He’d gone to Weiland’s Market. My flavor was plain New York Cheesecake. I saw the fresh cherries on the counter and thought they would make a nice addition to the dessert. Laura said “use the Cherry pitter”. It was out on the cutting board. How do I do it? “Like a stapler” she said. So easy. So fun. The juicy fresh fruit was a wonderful contrast to the rich cheesecake.

I ate half. Saved some for tomorrow.

Arugula Microgreens Grown by the Lettuce Ladies

Grown hydroponically by the Lettuce Ladies Ambridge PA.

I used arugula microgreens for the first time in the Spaghetti Arugula dish I learned how to make when I took a cooking class at La Cucina Flegrea taught by chef Anna Fevola. (Click to see links)

The micro greens are fragrant. Delicate but flavorful. Delicious! Have you tried microgreens?

Added some freshly grated Parmesan on top

I put the micro greens on top of the spaghetti arugula mixture at the end. Don’t cook the micro greens for this dish. Just toss the arugula throughout your portion!