Easter Surprises

The Easter bunny visits Jacob and Karleigh

I feel like this is the right time to transplant a few of my indoor starters. The weather is warming, with nightly lows f0rcasted in the 40s over the next 10 days (after Easter). Dandelions are blooming. And, I see other local gardeners preparing their gardens. I've been worried, though. It is difficult to decipher information about setting out lettuce and the brassicas. Most information regarding broccoli is aimed towards a fall harvest. Lettuce is supposed to be planted in early spring, but some sites say it grows the best at 60-70F. What? We're no where near that here. I happened upon my old timeline for planting. Sure enough, setting out broccoli and lettuce were on the list for 4/12. Go figure. Hopefully I can get the lettuce out tomorrow before Easter dinner.

I was barbecuing chicken for dinner when I spotted two little sprouts in my deck planter. The dill! It survived the kitty cats using it for a bed a few weeks ago.


I made potato salad as a side. I think I've nailed down the recipe for my tastes. I've tried so many, and I keep messing with the ingredients, but I'm finding the basics really make it a proper potato salad. I'm happy to share my recipe, but know that I have not done exact measurements. Like anything, parts can be adjusted for personal taste.



Kim's Potato Salad

2# baby yellow gold potatoes, diced
1 small onion, minced
2 stalks celery, diced
1/4 cup bread & butter pickles, chopped
2 eggs, hard boiled and chopped
1- 1 1/2 cups mayonnaise
1 tbsp yellow mustard
2 tbsp apple cider vinegar
1/8 c sugar
2 tsp salt
1 tsp pepper
1/2 tsp celery seed

Boil potatoes until in water well salted until fork tender. Drain and dry.

In large bowl, combine mayonnaise, mustard, vinegar, sugar, salt, pepper, and celery seed until well combine. Adjust to taste. Add onion, celery, and pickles. Gently toss in eggs and potatoes until well dressed. Allow to sit for 1 hour before serving, if possible.