Week 3 Newsletter 2016

   










Hello Everyone,

Happy Fourth of July!

It is time to celebrate with the Fourth of July and Cherry Festival week upon us once again. I hope that you are able to enjoy this time of year with your family and friends. This year we are celebrating the 90th year of the Cherry Festival with an emphasis on how the cherry industry has made our region so unique. When not working as a dietitian or weeding my garden, I also volunteer on the Cherry Festival Board. I am not a big crowd person and have to push myself during this week. The mission of the Cherry Festival is to celebrate and promote cherries and a special event that should support this is the return of the Heritage Parade.

The downside of festival week is all of the traffic. Hopefully your bins will save you a trip to the grocery store this week!

Chives

What to expect to find in your bin:


Strawberries
Purple/Green Snow Peas
Sugar Snap Peas
White Turnips
Mixed Greens
Radishes
Honey
Chives


Small Share

Strawberries
Arugula
Sugar Snap Peas
Radishes
Chives

Rat Tail Radish

Classic Deviled Eggs

ALEX WITCHEL  YIELD 12 halves  TIME 45 minutes



This recipe is adapted from ''U.S.A. Cookbook," a tribute to classic all-American dishes, written by Sheila Lukins, a co-author of the Silver Palate cookbooks that were popular in the 80s and 90s. There are no newfangled ingredients here - no lemongrass or curry or pesto - just eggs, mustard, mayonnaise, a dash of Tabasco and a festive sprinkle of paprika (if you're feeling fancy, garnish with chives). They are basic, but spectacular, and always a welcome addition to the picnic table.


INGREDIENTS

6 large eggs
1 teaspoon Dijon mustard
1 to 2 dashes Tabasco sauce, to taste
 Salt, to taste
¼ teaspoon freshly ground black pepper
1 tablespoon snipped fresh chives
3 tablespoons mayonnaise
 Paprika, for garnish
 Whole fresh chives, for garnish

PREPARATION

Rinse eggs with warm water, and place in a small saucepan. Cover with cold water, place the pan over medium-high heat and bring to a boil. Turn off heat, cover and let sit for 10-12 minutes. Drain, rinse under cold water and peel. Cool in the refrigerator, loosely covered, for 15 minutes.
Halve eggs lengthwise, and carefully scoop out yolks. Place yolks in a bowl, and mash with a fork. Add mustard, Tabasco, salt, pepper and snipped chives. Stir in mayonnaise.
Fill each egg white with about 1 1/2 teaspoons of the egg-yolk mixture and dust the top with paprika. Arrange in a spoke design on a platter; garnish with whole chives.