Nothing too special about egg salad on toast, but it is the kind of food that can be counted upon if it’s made well. My ingredients were local (and personal), so it tasted good and also felt good to make, which is what I actually, very much needed. And for those reasons, it might have been the best thing I’ve eaten all summer. I’m not sure anyone needs a recipe for egg salad, but this is what to do just in case:
Just barely hard boil four free-range eggs from Black Dog Acres, then peel and chop.
Mix with one rib of celery (diced), one small jalapeno pepper (seeded and diced) and one quarter of a small red onion (shaved). All from farmer Bernie.
Stir in one or two generous tablespoons of mayonnaise (just make your own like this or this with more of the trustworthy eggs). Add dashes of kosher salt, black pepper, and good amazing paprika (but only if you are lucky enough to have a friend who will wait patiently while you smell every paprika twice before you find the perfect one).
Pile half of the salad on a thick slice of crunchy toast (save the other half for your better half). Add chopped herbs from my garden, a sliced tomato from my mother’s. Add a little more Spanish paprika (in honor of the Spaniard who baked the bread).
Well, you’d think I would have learned by now how NOT to procrastinate, but the legacy lives on! Instead of doing some major lesson planning, I decided to process the load of tomatoes from this week’s pick-up, as well as the few leftover tomatoes from last week! It’s amazing what sounds like a great time when you’re putting off some work. Today, it was peeling about six pounds of tomatoes for sauce and freezing.
Here’s the sauce, just beginning to cook. I also threw in a few random peppers and an onion.
Here are a few of the prettier tomatoes that I couldn’t bear to boil and peel. Those will be a side dish later, mwahahaha!!
This week’s pick-up included Swiss chard, bok choy, peas, green beans, broccoli, eggplant, white eggplant, golden zucchini, regular zucchini, really ugly carrots, three kinds of peppers, cucumbers, and tomatoes. Here is my half. Half!
This week was the first week we really had a taste of just HOW. MUCH. PRODUCE. we should expect.
This week’s haul included three kinds of peppers, yellow squash, a perfect eggplant, lettuce, kohlrabi, Swiss chard, spinach, green beans, tomatoes, snap peas, bok choy, and cucumber. Plus, there is always a sign for CSA members to “Help Yourself” to fresh herbs in giant pots outside the greenhouse. Don’t mind if I doooo.
Here’s a picture!
We’ve been warned by Dean’s Greenhouse that we will be getting more and more over the next 6-8 weeks. Kim, when is your canning class?