[1] Smoked salmon with spring greens salad (photo © Good Eggs).

[2] A spring salad mix, washed and ready to eat (photo © Earthbound Farm).

[3] A beautiful side of smoked salmon (photo © Caviar House – Prunier).

[4] Meyer lemons (photo © Good Eggs).

[5] Tricolor baby potatoes (photo © Recipes Worth Repeating).

It’s the first day of spring, so here’s a spring salad dish: smoked salmon with spring greens and a sprightly Meyer lemon vinaigrette (Meyer lemons are an early spring fruit).

The vernal equinox (spring equinox) occurs roughly around March 20th each year. In the Northern Hemisphere, the sun crosses the equator, moving north.

It marks the beginning of spring: longer days and shorter nights.

You can celebrate with a spring cocktail, and lighter spring dishes like the salad recipe below.

The smoked salmon salad recipe follows below.
 
 
WHAT ARE SPRING GREENS?

While global transport and greenhouses put these greens in our markets year-round, these are the seasonal greens that people looked forward to each spring.

You can buy a bag of Spring Mix in the salad department; a combination of baby lettuces and often arugula, baby spinach and baby chard.

If you want to put together your own spring mix, start with baby lettuces or butter lettuces, and add on. Here’s a spring “menu”:

 
You can also add non-greens, such as sugar snap peas and baby radishes.
 
 
RECIPE #1: SPRING SALAD WITH SMOKED SALMON

Preparwation time is 15 minutes.

Ingredients For 3 Servings

 
Preparation

1. WASH the salad ingredients, as needed.

2. STEAM the potatoes (do not peel). When tender, remove and set aside to cool; then slice in half.

3. MAKE the vinaigrette. The recipe is below. The Meyer lemon substitutes for vinegar. Meyer lemons are less acidic (sweeter) than convention store lemons—the Eureka and the Lisbon (check out the different types of lemons).

4. PLATE 4-6 slices of salmon, fanned, on one side of the plate. Sprinkle with chives and capers.

5. DRESS the greens just before serving and toss with the salad greens.
 
 
RECIPE #2: MEYER LEMON VINAIGRETTE

Ingredients For 4-6 Servings

 
Preparation

1. WHISK the vinaigrette ingredients together. Grate the optional zest into the dressing (note: grate the zest before juicing the lemon).

2. OPTIONALLY, use the “shaking” technique: Add the ingredients to a jar with a lid and shake until blended.

Here are uses for leftover vinaigrette.

*Baby potatoes are harvested before they are fully grown, to keep them small and tender. They thus have a sweeter flavor. Creamer potatoes are particular varieties that are also harvested before they mature. They are generally either Yukon Gold potatoes or red potatoes, called gold creamers or red creamers.
 
 

We recently received a few jars of pie filling from Brownwood Farms:

We opened one and spooned out a bit (and then another bit, and another, and another…).

We planned to bake a pie this weekend, and then we thought:

What else can you do with a jar of pie filling besides a pie, cobblers, crisps, strudel and tartlets?

We came up with this list, where we can put the pie filling to use.

For the purpose of simplicity, we’re featuring only cherry pie filling; but you can substitute any flavor (except Black Forest Cake, which requires cherries).
 
30 NON-PIE USES FOR PIE FILLING

 
Think of creative uses. Out of jam? Spread it on your PB&J.

Making a cake for July 4th? Use it to create a red star on top of the icing.

Have more ideas? Let us know!
 
 
> THE HISTORY OF CHERRIES
 
 
> THE DIFFERENT TYPES OF SWEETENERS
 
 
________________

(1) Blend with water and freeze in ice cube trays.

(2) Use instead of the sweetener in the sangria recipe.

(3) Soften vanilla or other flavor ice cream. Swirl in the pie topping and return to the freezer.

(4) Scoop a hole in the top of an un-iced cupcake. Add cherry pie filling, return the cake from the scoop, tamp down and ice the cupcake.

(5) When Jell-O is half-firm, swirl in the pie filling.

(6) Stir a spoonful into a glass of lemonade, iced tea or hot tea (no milk added), instead of other sweetener. In Russsia, tea has been sweetened this way for centuries.

(7) Deglaze the pan, adding some pie filling to the pan sauce.

[1] Pudding with cherry pie filling topping and graham cracker crumb base (photo © Taste Of Home).

[2] Yogurt parfait with pie filling, also great for an ice cream parfait (photo © Brownwood Farms).

[3] Cherry grilled cheese sandwich. Use a sweet cheese: cream cheese, brie, mascarpone, even a mild blue cheese (photo © Taste Of Home).

[4] Michigan Cherry, one of three premium pie fillings from Brownwood Farms (photo © Brownwood Farms).

[5] Cherry orangeade or orange soda. Just mix in a spoonful of pie filling (photo © Rodion Kutsaev | Unsplash).

[1] New from Candy Pop: popcorn with peanut M&Ms (photo © Snack Pop

[2] Lovers of Peanut M&Ms: This popcorn mix is for you (photo © Viktor Hanacek | PicJumbo).

SNACK POP CANDY POP & COOKIE POP

We admit to a fondness for Candy Pop and Cookie Pop popcorn treats: sweetly drizzled popcorn with favorite candy and cookie flavors.

Here’s our original review of the line.

Instead of creating our own “movie mix” with popcorn and candy, we now buy it by the bag.

The latest flavor is Candy Pop Popcorn made with Peanut M&M’S® (photo #1).

Need we say more than…yippee?

Candy Pop Popcorn Made With M&Ms Peanut M&Ms!© joins the line’s other flavors:

Candy Flavors: Butterfinger Candy Pop, Snickers Candy Pop, Candy Pop made with TWIX® candy, Candy Pop made with SNICKERS® candy and Candy Pop made with M&M’S® Minis.

Cookie Flavors: Chips Ahoy! Cookie Pop, Oreo Cookie Pop.

Each flavor is only 150 calories per serving, is low sodium, non-GMO and OU Kosher (Dairy).

As part of the brands ongoing “Snackgiving” initiative, a portion of proceeds from all sales of Snack Pop varieties will benefit The Ryan Seacrest Foundation, which supports programs in childrens’ hospitaks.
 
 
GET YOUR CANDY POP POPCORN!

The 20-ounce club size bag is available at Sam’s Clubs nationwide for $5.98.

To find your nearest retailer, visit Snackpop.com.

You can also order online from the site.
 
 
> THE HISTORY OF CANDY

When we first discovered March 18th to be National Sloppy Joe Day, our only experiences with a Sloppy Joe sandwich were in our high school cafeteria.

Instead of a hamburger, Sloppy Joe stretched the ground beef with onions, ketchup, maybe with some Worcestershire sauce, and maybe other seasonings (although high school cafeterias are not known for seasoning finesse).

Modern cooks have upgraded the recipe, some taking a “gourmet” approach. See the recipe below, as well as our suggestions for  “>ways to glamorize your Sloppy Joe.

But first, a bit of…
 
 
SLOPPY JOE HISTORY

The Sloppy Joe originated in the U.S. during the early 20th century.

Early and mid-20th century American cookbooks offer quite a few Sloppy Joe-type recipes, although they can go by different names:

Chopped Meat Sandwiches, Hamburg à la Creole, Minced Beef Spanish Style, Spanish Hamburgers and Toasted Deviled Hamburgers, among others.

(May we say…all of these names sound more appetizing than Sloppy Joe.)

Research done by H.J. Heinz says that it seems that the sandwich named Sloppy Joe originated with the “loose meat sandwiches*” sold in Sioux City, Iowa, in the 1930s.

Not surprisingly, they were the creation of a cook named Joe.

A Sloppy Joe differs from a traditional loose meat or tavern sandwich* due largely to its tomato-based sauce.

References to Sloppy Joe sandwiches begin by the 1940s [source].

It was affordable comfort food, and by the 1960s, food companies began producing packaged Sloppy Joe in cans with meat, or just the sauce.

One example is Manwich (photo #7), a sauce made by Hunt’s that can be used to make Sloppy Joes (tomato paste, HFCS, distilled vinegar, spices).
 
 
HOW TO MAKE A “GOURMET” SLOPPY JOE

It’s easy to upgrade the conventional Sloppy Joe with:

 
You can also stir in:

 
Consider a garnish of sweet or savory pickles and/or a slice of melted cheese.
 
 
RECIPE: “GOURMET” SLOPPY JOE

If you prefer a spicier alternative to the Italian seasoning, substitute 1 tablespoon of chili powder and 1 teaspoon of cumin.

Note that you can make this recipe a day in advance and let the flavors meld overnight.
 
 Ingredients For 4-6 Servings

 
Preparation

1. PREHEAT the oven to 400°F. Line a baking sheet with foil.

2. COMBINE the onion, carrot, celery and bell pepper in a bowl with 2 tablespoons of olive oil and the tomato paste. Toss to evenly coat. Spread out on the baking sheet.

3. SLICE off the top of the garlic head so that the cloves are exposed. Drizzle a 1/2 tablespoon of olive oil over the top and then wrap the garlic in foil. Place it on the baking sheet with the vegetables.

4. PLACE the baking sheet in the oven and roast for 40 minutes. Remove from the oven and allow to cool. Meanwhile…

5. HEAT another tablespoon of olive oil in a large pan over medium heat. Add the ground beef and Italian seasoning and cook, breaking the beef apart with a spatula, until browned. Drain the grease.

6. ADD the wine and raise the heat until most of the liquid has evaporated.

7. CHOP the cooled vegetables into small pieces. Add them to the pan of ground beef and stir to combine.

8. SQUEEZE the garlic cloves from the head and mash to a paste-like consistency. Stir them into the meat mixture.

9. ADD the chicken stock, tomato pureé, Worcestershire sauce and brown sugar to the pan. Bring to a simmer and reduce the heat to medium-low. Let simmer for at least 20 or 30 minutes, or until the sauce has thickened.

If the mix doesn’t thicken to your desired consistency, blend 1 tablespoon cornstarch and 1 tablespoon water. Stir into the pan and and simmer until thickened.

10. CHECK the seasoning and add salt and pepper to taste. Serve on rolls.

Recipe adapted from Girl Gourmet.

[1] A classic Sloppy Joe using packaged seasoning. Here’s the recipe from McCormick (photo © McCormick).

[2] A turkey and bean Sloppy Joe. Here’s the recipe (photo © Ready Set Eat).

[3] How about a Sloppy Luis with a Mexican twist, including avocado, chorizo and jalapeño? Here’s the recipe (photo © Ready Set Eat).

[4] Jafflz makes gourmet pockets with different fillings, including Sloppy Joe. You can buy them here (photo © QVC).

[5] Make turkey Sloppy Joes with leftover turkey. Here’s the recipe ((photo © Ready Set Eat).

[6] A different approach: Mac & Cheese Sloppy Joes made with veggieburgers. Here’s the recipe (photo © Amy’s).

[7] Manwich made Sloppy Joes easy, but it’s loaded with high fructose corn syrup (HFCS—photo © Hunts).

*A tavern sandwich, also called a loose meat sandwich, consists of ground beef mixed with sauteed onions on a bun, sometimes topped with pickles, ketchup, mustard, and cheese.

†The legend is that the loose meat sandwich (subsequently given the fancier name of “tavern sandwich”) was invented in 1924 by a man named Dave Higgin at Ye Olde Tavern in Sioux City, Iowa. Here’s more about it.

If you don’t want to buy Italian seasoning, here’s a recipe using the dried herbs that you have. Blend 1-1/2 teaspoons dried oregano, 1 teaspoon dried marjoram, 1 teaspoon dried thyme, 1/2 teaspoon dried basil, 1/2 teaspoon dried rosemary, 1/2 teaspoon dried sage. Keep in a jar, tightly closed.

[1] A bowl of oatmeal with bananas and hazelnuts (all photos © Flahavan’s).

[2] Irish steel cut oats deliver a dense texture and nutty flavor.

[53] Irish rolled oats are ready in 3 minutes!

[4] Oatmeal raspberry bars. Recipes are available on the Flavhavan’s website.

[5] Overnight oats are another breakfast favorite. You can also make oatmeal pancakes.

[6] Oatmeal cookie dough bites enrobed in dark chocolate.

[7] Oatmeal bread, delicious with tea or coffee.

This morning, St. Patrick’s Day, we breakfasted on a bowl of oatmeal made with Flahavan’s Irish Rolled Oats.

We breakfast on Flahavan’s many mornings. The creamy oatmeal, ready in 3 minutes in the microwave (no stirring!), is hearty comfort food with a bonus: fiber.

It’s become our oatmeal of choice, significantly tastier with a better texture than the leading American brand.

In Ireland, Flahavan’s—which dates to 1785 and remains family owned—is the number-one brand.
 
 
FLAHAVAN’S OAT VARIETIES

The U.S. line includes:

 
The products are certified GMO-free, sugar-free and vegan.

Steel cut oats take considerably longer than rolled oats to make, but deliver a firmer texture (it’s a great texture) and a slightly nutty taste.

Flahavan’s have been milling quality oats at the family mill for more than 200 years.

A unique milling process cooks the oats twice, then carefully rolls them to retain their distinctive texture and deliciously creamy taste.

Irish steel-cut oatmeal is made differently than regular oatmeal. Instead of the groats (the inner kernel with the inedible hull removed) being rolled, the kernels undergo a steel-cut process.

Using giant steel blades, the groats of whole oats are chopped into two or three pinhead-sized pieces. Rather than being flattened, the oats retain their shape (albeit, having been cut, they’re a smaller size than rolled oats).

Steel-cut oats are also called pinhead oats, coarse oatmeal (in the U.K.), or Irish oatmeal.
 
 
WAYS TO USE OATMEAL

In addition to a hearty porridge, Flahavan’s oats can (and should!) be used to make:

 
And much more. Check the recipes on the website.
 

THE HISTORY OF OATS

Oats are an ancient grain with a long history of sustenance.

Hunter-gatherers ate wild oats as far back as 32,000 years ago—long before farming began, some 12,000 years ago.

It was one of the first cereals cultivated by man. Evidence of growing oats in China dates far back as 7,000 B.C.E.

The ancient Greeks are believed to be the first to make porridge from oats.

The Romans followed the Greeks in cultivating oats and introduced them to other countries as they conquered Western Europe. They named oats and other crops “cereals” after Ceres, the Roman goddess of agriculture.

In Ireland and elsewhere, most households held stores of oats to use for bread, porridge, and as a key ingredient for making black pudding (blood pudding), a type of blood sausage.

Made from pork blood, with pork fat or beef suet, and oatmeal, oat groats or barley groats. It was a staple in the Irish and English diet.

Up until the 1800s, the milled oats were a coarser grain than the oats we know today. The Industrial Revolution enabled machine milling, which produced finer oats.

In the 19th and 20th centuries, porridge became a more popular breakfast dish. Oatmeal for breakfast was promoted by the oatmeal producers like Flahavan’s.

Tastes change over time and porridge is now mostly made with the finer-milled oat-flakes we all have in our kitchen cupboards [source].
 
 
MORE ABOUT FLAHAVAN’S

Since 1785, the Flahavan family mill has stood on the banks of the River Mahon, just outside the village of Kilmacthomas in County Waterford.

(The House of Waterford Crystal is located in the same county, in the city of Waterford, Ireland, a Viking city built in 914 C.E.)

It’s one of the most beautiful parts of Ireland, covered in lush, rolling farmland.

Oats have grown for as long as anyone remembers. The land and weather in the sunny southeast of Ireland are perfect for growing them.

The mill was long powered by a water wheel on the River Mahon.

The original water wheel is still there, but its function has been replaced by a water turbine that produces green electricity to run the mill.

As part of its sustainability mission, a wind turbine and solar panels generate additional electricity.

Over the years, many of the recipes on the website were created in the family kitchen by Mary Flahavan, wife of John Flahavan, the current owner.

Both take great pleasure, knowing that the recipes are enjoyed in homes all over Ireland, and around the world.

Oats are timeless, natural, wholesome, and nourishing, and at Flahavan’s, sustainable. Who could ask for more?