Posts Tagged ‘eggs’
How to Make Easy-Peel Hardboiled Eggs
Although I love everything we sell at Perkins’ Farm, one of my favorites is our farm fresh eggs from Three Boys and Some Chicks. The taste is superior to typical store-bought eggs. The freshness ensures maximum protein content (perfect for baked goods.) And those spotted creamy brown shells make them just beautiful in appearance. However,…
Read MoreHerbed Egg Salad Lettuce Boats
We love fresh herbs because they add flair and flavor to ordinary dishes, including egg salad! Our Herbed Egg Salad Lettuce Boats feature chives, parsley, and tarragon. With our wide selection of Pick-Your-Own herbs at our farm, you could try this same combination–or make up your own! Our PYO our herbs are included in our…
Read MoreFrittata With Potatoes, Scallions, and Greens
I originally posted this recipe in 2014, when I first started blogging. This post has been updated to reflect new things I’ve learned, like the tip from Samin Nosrat’s Salt, Fat, Acid, Heat on layering salt throughout the cooking process. I also give veggie replacement ideas so you can use this as a template for…
Read MoreSpinach and Swiss Omelette
“Eggs crack. Butter pops in a hot pan. Her father is telling an abridged story of their flight, train stations, fearful crowds, omitting the stop in Evreux, but soon all of Marie-Laure’s attention is absorbed by the smells blooming around her: egg, spinach, melting cheese. An omelette arrives. She positions her face over its steam…
Read MoreThe Salad
Let’s talk about the most basic way to eat those leafy greens you’ll find nearly every week in your share: The Salad. Fresh greens and root crops make up the bulk of your fall share, and one of the great things about our greens is that they’re almost always harvested the morning of distribution, and if…
Read MoreSpinach Bites
I encountered spinach bites for the first time a couple weeks ago at my foster’s son birthday party, when guest Sarah Oudman brought them as a side dish to share. They were so good, I asked Sarah to make them again for my son Asher’s birthday party a week later. One great thing about…
Read MoreSpaghetti with Caramelized Garlic and Tomatoes
The garlic harvest for 2015 is complete, thanks to the help of our intern Sarah, her family, my family, Dan’s family, and one of our neighbors. I’m so excited about this I’m even going to use a cliché: Many hands really do make light work! This year we harvested the largest bulbs of garlic ever,…
Read MoreBreakfast Salad with Bacon-Wrapped Asparagus and Spinach
Nothing says spring like asparagus, those tender tips somehow staying intact as they push themselves up and out of the soil, growing tall into supple purple or green spears, noble and strong, almost too beautiful to eat. And yet eat them we do. Last year our oldest son (5 years old at the time) begged…
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