The Pittsburgh Vintage Grand Prix is an annual car show and races right through the winding roads of Schenley Park, one of the city’s valuable green assets. In architecture school, we learned to use perspective and contour lines to translate our drawing professor’s slides (slides!) of Grand Prix automobiles to paper. Aside from the many sketches and hearing the yearly rumble of cars in race mode, I never really explored this massive gathering of car enthusiasts. However, bagpipe performances, vintage cars, and a sunny day in Schenley Park all called for a picnic, so I packed a farm-influenced egg salad, and to the car show I went!
Strolling through but a small section of the Grand Prix, I gained a new appreciation for these car enthusiasts. I once discounted this annual event as a pompous waste of resources and a flashy display of expensive collections. While I still see elements of excess (i.e.: semi trucks, with more amenities than my apartment, for carting car collections?), I also came to see the celebration of design, quality, old values and the idea of building something to last.
I had to quell the judgmental idealist inside me, acknowledge the charitable underpinnings of the event and simply indulge the side of me who believes in nostalgia, tradition and bringing people together. I also indulged the side of me who really just wants to cruise around town in a vintage, red beamer. After all, I am the owner of this beauty, who awaits some much needed love and care this winter (i.e.: when the Urban Farmer puts on his “mechanic” hat).
I hadn’t the slightest understanding of the racing rules or categories, but the people and car watching enthralled me. Plus, I may have discovered my spirit animal in this real-life Luigi. Consider this a glimpse of my future, white overalls and all!
The engine of this forest green car (above) might be impeccable. It might trace its roots to a pastural English village. I have no idea. I was simply blown away by the leather detail on the spare tire!
I went for the bagpipes, the sunshine and the park picnic, but as it turns out, I’m really a sucker for a red, vintage set of wheels. Whether you’re browsing beamers, a flea market, or simply a park on a sunny day, try this egg salad for your next picnic. You’ll revel in some sandwich nostalgia made healthier and more vibrant by farm-fresh, seasonal ingredients.
Farm Fresh Egg Salad Sandwiches
About this Recipe: Greek yogurt, dijon and local eggs come together with accents of local celery and sweet peppers. You don’t need to measure anything. Just trust your tastebuds and your eyes to achieve the right flavor, color and texture. Using local celery makes a big difference in flavor, and be sure to include the greens. Pick a flavorful mix of greens for the sandwich such as mustard greens, which add a pleasantly bitter accent, much like a hint of wasabi. For a little sweetness, add a slathering of organic relish to the bread.
A gradual progression from developing recipes and sharing the yields is to demonstrate how to make a recipe in front of an interested audience. This idea intrigues me and intimidates me. Am I qualified to teach? Are people interested? I’d toyed with these thoughts for a while, and then I met Amber!
Amber is the Education Coordinator & Chief Blogger for The Brashear Association, a community development organization in the Allentown neighborhood of Pittsburgh. Amber spoke about teaching the kids who come to the center about growing, cooking and eating healthy foods, an endeavor I respect and support wholeheartedly. Some of these lessons come through “Cooking Together,” a series of cooking demos with local chefs and food experts. Though kids can be brutally honest, they can also be more forgiving than adults with social media accounts poised to wreck you, so this seemed like the perfect opportunity to get a cooking demo under my belt. Before I could second guess myself, I volunteered!
When it comes to making healthy choices, the convenience store options have a lot more appeal than an apple or carrots, so I wanted to share a recipe with the kids to appease a sweet tooth without consuming all the unpronounceable, artificial sweeteners. To start, I had a volunteer read the ingredients in a Reese’s Peanut Butter Cup. TBHQ? I have no idea what that means! As my volunteer stumbled over a few of the ingredients, I assured him most adults have no idea how to say these words either, and if we can’t say them, we probably shouldn’t put them in our bodies. Instead, let’s make our own peanut butter cups!
While the first layer of melted chocolate set in the cupcake trays, we talked about how we’d sweeten our treats. Since we live in Western Pennsylvania, honey is prevalent, and more importantly, it’s good for us! Buying local honey also supports beekeepers and honeybees. To emphasize this point, my good-hearted Urban Farmer stepped up to teach some beekeeping basics.
“So we’re really just eating bee puke?” Yes, delicious, delicious bee puke! One after the other, the kids asked really detailed and astute questions about beekeeping. Amber is clearly steering these kids in the right direction, and we were amazed with their fascination. Hopefully, we have some future beekeepers in the making!
Kid tested, and Quelcy approved! The kids loved the treats and thought they’d be able to make them at home with their parents. A big goal of these cooking classes is to educate entire families to make healthier choices, a decision made more difficult by the lack of a proper grocery store in the neighborhood. This is the same issue facing the neighborhood surrounding the Urban Farmer’s farm, and one of his longterm goals is to provide fresh food accessibility to the community.
Food access is another reason I chose Peanut Butter Cups for my demo. Organic and natural peanut butters are far more common than they used to be, so it’s a more accessible ingredient. Dark chocolate is typically healthier than a gas station candy, and honey doesn’t go bad. Rather than push “organic,” which can be economically limiting, I stressed the importance of minimal, pronounceable ingredients. What would we expect to find in peanut butter? Kids can answer that question. Why can’t peanut butter brands?
My apron’s off to Amber for her dedication to these kids. From implementing fruits & vegetables into their diets, to teaching them to feel confident in the kitchen, to exposing them to various career options and to inspiring them to dig in the dirt and grow their own food, she and her team are an inspiration! I imagine working with kids is often thankless and always tiring, so three cheers to the Brashear Kids coordinators!
Thank you to Amber & Brashear Kids for having me and supporting my first cooking demo opportunity! If you’re a Pittsburgh chef/foodie/maker, consider volunteering to lead your own demo. If you want to learn more about beekeeping from my fella, check out this blog post. If you want something sweet, salty & nutty, keep reading for the recipe! Pair a peanut butter cup with a cold-brew coffee, and you’re in for a decadent afternoon moment!
p.s: Photos by Kyle Pattison, ie: The Urban Farmer, and myself.
Homemade Peanut Butter & Honey Cups
About this Recipe: The best way to approach this recipe is to buy a large jar of all-natural, peanut butter and a large container of honey with a squirt top. Then you can freely dollop peanut butter and squirt honey into each cup, without having to rely on measurements. These treats come together so easily, you’ll be able to make them whenever you have a chocolate craving.