I'm delighted to report that the first signs of green are popping up at the Farmstand! Just yesterday we received spring garlic from Landisdale Farm (Jonestown, PA), Valley Milkhouse's "Clover" (fromage blanc rolled in herbs) is back in the cheese case for the season, and jewel-toned emu eggs will arrive from Boody Mill Ranch (Sewel, NJ) by the weekend. We're also eager for next week's delivery of blue-green eggs from Meadow Run Farm (Lititz, PA) . . . plus whatever springy surprises our growers might have in store. (Though asparagus won't hit the 'stand until mid- to late April, we're told that our daydreams of fresh leeks, scallions, and fiddleheads might soon become reality.)
Oh, and did I mention that we've got eggs? Just in time for the spring holidays, our dairy fridge is overstocked (eggsploding, if you will) with eggs of all shapes, sizes, and colors--from colossal emu and oblong goose, to duck and multicolored chicken. Of course, if you're anything like me, you've already opened a new tab in your browser to research recipes for custard desserts, quiches, frittatas, and deviled eggs, but don't forget to set some eggs aside for dying, too. Even the brown ones can be transformed into vibrant gemswith natural dyes made from beets, onion skins, cabbage, coffee, and tea.
For your cooking adventures, here's a handy guide to the different kinds of eggs:
- 1 duck egg = 1 extra-large chicken egg; great forbaking--higher fat content will help cakes rise higher and keep meringes more stable
- 1 goose egg = about 2 large chicken eggs; higher yolk-to-white ratio makes for richer texture and flavor--great for homemade pasta and richer, denser desserts (if using goose eggs for lighter, fluffier cakes, you can offset the richness by tossing in a chicken egg white)
- 1 emu egg = about 8 large chicken eggs; higher yolk-to-white ratio makes for even richer texture and flavor than that of goose eggs--best used insavory egg dishes (they will take about 2 hours to hard-boil)
**Are you excited yet to plan your spring holiday feast?The deadline for pre-ordering ham and brisket is quickly approaching (5pm on Sunday, 3/29), so make sure you don't lose out on these delicious, naturally raised meats!**