“Joy is not in things, joy is in us.”
From Old Recipe To Mustard Girl!
An 80 year old Wisconsin farmer’s recipe for a particularly tangy mustard has become big business thanks to Jennifer Connor, who love it as a college student, got the recipe and began producing it as Mustard Girl. A variety of flavors is now sold nationwide, but the star is the original Sweet N’ Spicy Honey: Mustard Girl All American Mustards, which retail at $3.00 (for 12 ounces).
“I believe everyone has a unique mustard seed to be shared with the world to make it a better place, I hope to inspire others to believe in themselves too, and to not give up, so together we can spread a whole lot of sunshine in the world.” – Jennifer Connor
www.mustardgirl.com
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen
I hadn’t seen this little empanada cart before. It was near the main library on 5th Avenue and oh so cute. I couldn’t believe that the empanadas were only $2. That’s a bargain for New York City!
Spreadable sausage from Norwalk, Iowa? The culinary creativity across the country never ceases to amaze me. Nduja is a spreadable sausage that comes from Calabria in southern Italy. My husband is Calabrian so it goes without saying that I love all things from Calabria. La Quercia, the cured meat producer in Iowa has introduced its American-made version, which is a mix of prosciutto, speck, and red chili peppers. It comes in five ounce links and is extremely versatile. Use it in pasta sauce, grilled cheese, BLTs, egg salad, burgers, pizza, crostini, or tacos. It’s also wonderful slathered on warm bread or crackers.
If you’re in New York City you may find it at Fairway, Amish Market, or Murray’s Cheese. If you’re in other parts of the country then go to La Quercia’s website for store locations. http://laquercia.us
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen
“If we had no winter,the spring would not be so pleasant.” – Anne Bradstreet
Wait! Maybe they aren’t JUST awesome bunk beds with cheese pillows!!!
Storing Baked Goods
Always allow baked goods to cool completely (preferably on a wire rack) before wrapping and storing. If they are wrapped before they are thoroughly cooled, pastries will steam, turning their nice crisp surfaces soggy and limp. The texture and flavor of most baked goods fare best when stored, well wrapped, in a cool dry location for a couple of days. However, those that are particularly high in moisture will be safest stored in the refrigerator.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen
Ramps
If you can’t find any of those oh-so-fleeting ramps at your local farmers’ market then have no fear, as there are plenty of other onion options available this time of year. Turn to Tiny New York Kitchen’s favorites.
Scallions: A supermarket staple. They have a peppery bite that isn’t overpowering. Scallions (Green Onions) are best used chopped raw or charred in salads or as a garnish.
Leeks: Leeks have a slight garlic flavor that mellows when cooked. Braised to an almost creamy texture, they are one of the best side dishes.
Spring Onions: Spring onions are a more mature scallion with large, sweet bulbs and pungent, spicy green tops. They are excellent for roasting whole and finished with sea salt and s bit of lime juice.
Flowering Chives: These mature chives are bursting with gorgeous purple flowers that taste just like wonderful chives. Use both flowers and finely cut stems in salads.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen
Finding your passion is what it’s all about. Life is a journey and as we’re continually growing and open to change…that’s when the magic happens. – Jared Marinelli
I love the smell of these Easter Lilies in my sunroom.
