“Tuscan Salmon Pasta” A Recipe From "The Old Farmer's Almanac"

Welcome; All of my followers and readers know that one of my passions is reading, which includes books, magazines, short stories, and of course I wait every year to read the “Old Farmer’s Almanac.” I love this magazine/book. The Almanac is full of interesting stories, has so much information as to gardening, the weather facts, and of course how to grow foods and flowers. Each page has so much information, it is like an encyclopedia. If you have not tried a copy of the Old Farmer’s almanac you need to get a copy, you will not want to put it down. Do you know who’s Birthday is today? Robert B. Thomas’s Birthday is today…You may be saying to yourself who is Robert B. Thomas? Read more and you will find out….

Today, Robert Bailey Thomas was born in 1766. He was the founder and long time editor of the “Farmer's Almanac,” now known as the “Old Farmer's Almanac.” There were many competing almanacs in the 18th century, but Thomas's upstart was a success. In it’s second year, distribution tripled to 9,000. The initial cost of the book was six pence (about four cents). The words of the Almanac's founder, Robert B. Thomas, guides us still: "Our main endeavor is to be useful, but with a pleasant degree of humor." To calculate the Almanac's weather predictions, Thomas studied solar activity, astronomy cycles, and weather patterns. He also used his research to develop a secret forecasting formula, which is still in use today. Other than the Almanac's prognosticators, few people have seen the formula. It is kept in a black tin box at the Almanac offices in Dublin, New Hampshire.

Robert Bailey Thomas

Thomas also started drilling a hole through the Almanac so that subscribers could hang it from a nail or a string. Thomas served as editor until his death on May 19, 1846. As its editor for more than 50 years, Thomas established The Old Farmer's Almanac as America's "most enduring" almanac by outlasting the competition. In 1832, with his almanac having survived longer than similarly named competitors, Thomas inserted the word "Old" in the title, later dropping it in the title of the 1836 edition. After Thomas's death, John Henry Jenks was appointed editor and in 1848, the book's name was permanently and officially revised to “The Old Farmer's Almanac.”
 
The Old Farmer's Almanac, North America's oldest continuously published periodical, since 1792, features the best in home, garden, history, food, and fun. All this and the famous weather forecasts: as always, traditionally 80% accurate. The Old Farmer's Almanac is a reference book that contains weather forecasts, tide tables, planting charts, astronomical data, recipes, and articles on a number of topics, including gardening, sports, astronomy, and farming. The book also features anecdotes and a section that predicts trends in fashion, food, home décor, technology, and living for the coming year. 

The Old Farmer's Almanac has spoken to all walks of life: tide tables for those who live near the ocean; sunrise and planting charts for those who live on the farm; recipes for those who live in the kitchen; and forecasts for those who don't like the question of weather left up in the air. Released the second Tuesday in the September that precedes the year printed on its cover. In recent years, The Old Farmer's Almanac line of products has expanded, always with an eye on Mr. Thomas's wise words about keeping things fun and practical. So now they produce many calendars, cookbooks, journals, the All-Season Garden Guide, music CDs, and many handy reference charts. In its bicentennial edition, the Almanac stated, "neither we nor anyone else has as yet gained sufficient insight into the mysteries of the universe to predict weather with anything resembling total accuracy."

 

Today’s recipe is one that I am sharing from the “Old Farmer’s Almanac.” This dish is not only easy but a great way to incorporate Smoked Salmon and veggies together for a scrumptious pasta dish.

“Tuscan Salmon Pasta”

Ingredients:
8 oz. bow tie pasta
1 cup broccoli florets, chopped into bite-sized pieces
2 oz. (3 to 4 tbsp) low fat cream cheese, roughly cubed
3 oz. smoked salmon, roughly chopped
4 artichoke hearts, chopped into bite-sized pieces
1 tbsp lemon juice
Salt and pepper to taste

Directions:
Cook pasta as directed until al dente. While the pasta is cooking, steam broccoli. Drain pasta and add cream cheese to the pasta. Toss a bit to melt the cheese, then add smoked salmon, artichoke hearts, broccoli, and lemon juice. Salt and pepper to taste. Enjoy!



Till Next Time………

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