Quite the combo, don't you think? As I mentioned Sunday, I was too happy to bring home both. As I chattered around work about my loot it was interesting to hear so many people not know about one or the other or both. So today I wanted to spend a little time talking about both.
The Rhubarb is here! The Rhubarb is here! I have a thing for farmers markets. I love what comes fresh out of the ground. I am never going to be considered anything other than a brown thumb. Not only can I not grow the simple window sill herb garden, but I kill the little pots given to me, always. It isn't that I want to kill them, I just can't seem to keep them alive. I try to grow window boxes of flowers almost every year too. They are marginally successful, sometimes. I am happy to come pick your produce, or flowers. But please don't ask me to spend some time in the garden. Sooooo, not my thing.
As I have mentioned a time or two I grew up the daughter of an innkeeper. But that was only half the story. We opened the Inn for Mother's Day every year and closed on Columbus Day in October. What happened the other 6 months of the year, you ask?
I was recently asked about this recipe and as luck would have it, I found it in Papa's files just recently. It was written in Maman's beautiful hand and on an official recipe card. Now keep in mind that his recipe calls for 1 gallon of mayonnaise. I will cut this down for you.
I have been making this from memory for the last 25 years. My memory includes an ingredient that doesn't appear on the recipe card...Worcestershire sauce. Charlie, Web, if you are reading feel free to correct me or confirm. This recipe is as easy as it gets and so much better than any you can buy at the grocery.
That's it for tonight folks, a Boston Bibb salad with pretty red tomatoes and some fresh bacon crumbles (if you want to be decadent) and a dollop of Bleu Cheese dressing.
Thank You Web! The grey matter has not gone too soft!
So what to do with the peasant carrot. They are such an underrated vegetable! To some extent I think they have gone out of style as a side dish for dinner because they became more convenient raw, AND all of a sudden they took longer to cook. HUH? Raise your hand if you often have a bag of the peeled and cut baby carrots in your fridge for snacking? I see you hesitating, up, up, up. We all do. I am going to put a hypothesis out there. Those are not baby carrots. The core on that carrot when you bite into it is just as big as the core on a regular carrot. I believe they put full sized carrots on a spinner and peel, then shave of the outside of the carrot and put that part into your Cole slaw or lettuce mix. What is left is baby carrots. Just a theory!