<html><head><meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /></head><body style='font-size: 10pt; font-family: Verdana,Geneva,sans-serif'> <img class="n3VNCb" style="width: 343.5px; height: 229px; margin: 0px;" src="https://i.imgflip.com/1xnwuj.gif" alt="Monday Its Coming Right At Us - Imgflip" data-noaft="1" /> Well, not Monday exactly, but we wanna prime you that the WEEKLY Pretzel Park Farmers Market returns Saturday, May 7th 10 AM to 2 PM. And in response to the many emails, telegrams, carrier pigeon notes and messages in Morse Code, we've agreed to try to make our emails more Farmers Almanac-y. After all, our Farmers Market crew is as wholesome and Farmer-y as the rest of the folks in Manayunk. Of course we're also lazy sods, so who knows how long we'll keep this up. Here Goes: BLOSSOM'S ADVICE COLUMN How to Handle Traffic Tickets: OFFICER: Where’s the fire? MOTORIST: In your eyes, officer—in your eyes FARMER ALMANAC-y FEEL GOOD QUOTES TO HELP US MAKE IT THROUGH THIS CRAZY WORLD "If you’re not nervous, you’re not paying attention." —Miles Davis FARMERS MARKET-y RECIPES Marinated Cucumbers By Sue Zelickson Award-winning food journalist and noted foodie (from long before anyone else was a foodie) Sue Zelickson notes that this is a marvelous side dish for salmon and seafood. You can peel the cucumber if you prefer. 6 cups sliced cucumbers 1 cup sliced onions 2 cups granulated sugar (less if desired) 1 cup tarragon vinegar 2 teaspoons mustard seed 2 teaspoons salt (less if desired) Mix all together. Marinate in refrigerator for 24 hours. Keeps for weeks. From Minnesota Farmers Market Cookbook: A Guide to Selecting and Preparing the Best Local Produce With Seasonal Recipes from Chefs & Restaurants by Tricia Cornell AND WE WOULD BE REMISS IF WE DIDN'T.... <img src="cid:8663ba3bf10233eb3472d7c43f02f91f@friendsofpretzelpark.org" width="464" height="457" /> </body></html>