eggs

from the FarmPlate Kitchen 1 pound zucchini, cut into ½-inch cubes Salt and freshly ground black pepper A handful of fresh parsley leaves 2 cloves garlic 4 tablespoons olive oil 1 large sweet onion, thinly sliced A big pinch of chopped fresh thyme from the FarmPlate Kitchen 1 pound zucchini, cut into ½-inch cubes Salt and freshly ground black pepper A handful of fresh parsley leaves 2 cloves garlic 4 tablespoons olive oil 1 large sweet onion, thinly sliced A big pinch of chopped fresh thyme 4 large Vermont eggs (try farm-fresh eggs from Berway Farm and Creamery) 1 tablespoon unsalted butter Spread out the cubed zucchini, sprinkle with salt and set aside. Chop the parsley and garlic...
It's that time of year. It's hot and humid and gardens are going bonkers. All across the country, men and women are walking into offices with armloads of cucumbers and zucchini cheerily telling their co-workers to help themselves to their backyard harvest. This is one gift horse you really need to examine carefully. Push aside the three-pound cucumbers and the zucchinis as big as biceps. These cucurbits on steroids are often watery, spongy and bordering on flavorless. Try to select compact specimens that feel heavy for their size and have dark green skins. Zucchini enthusiasts love to grate the maxi-zukes for making zucchini bread. In fact, a quick Google search for a z-bread recipe...
from the FarmPlate Kitchen This old-fashioned southern dessert is ever-so-good on its own and even better when served with fresh-picked raspberries or blueberries. 1 unbaked 9-inch pie shell (try a frozen one from Vermont Mystic Pie Company) 4 large eggs ¾ cup sugar 2 tablespoons flour 1½ cups Monument Farms buttermilk 4 tablespoons butter, preferably Vermont Creamery cultured butter, melted Grated zest of 1 lemon 3 tablespoons fresh lemon juice 1 tablespoon lemon vodka such as Green Mountain Organic Lemon Vodka or Absolut Citron, or pure vanilla extract Preheat the oven to 375ºF. Line the pie shell with a piece of parchment paper and add a handful of dried beans. Blind bake the pie shell...
Only Free-Range Eggs in California. A new law says egg producers located outside California that want to sell their eggs in-state must meet the same humane requirements for their chickens as California egg producers. The law says that hens must have enough living space to be considered "cage-free." The cage-free ruling will most likely increase the price of California eggs for the consumer because the farmer’s overhead costs will be more expensive. However, the upside is that humanely raised chickens can improve food safety because hens living in stressful conditions have reduced immunity to illness, and their eggs can put the consumer at risk. Governor Arnold Schwarzenegger signed the new...
from the FarmPlate Kitchen Vermont has some of the tastiest, chewiest, crustiest, all-around best sandwich breads in the world. But a quality soft bun for your sliders is hard to find. We suggest baking your own buns and freezing them. This recipe is easy to double for a crowd. 3 cups King Arthur white whole-wheat flour 1½ cups King Arthur unbleached all-purpose flour 1 packet quick-rising yeast 1½ teaspoons salt 1½ cups whole milk 1/3 cup vegetable oil 2 large eggs 3 tablespoons brown sugar Egg wash made with 1 beaten egg white, 1 tablespoon water and a pinch of salt In a mixing bowl, whisk together the white whole-wheat flour, 1 cup of the all-purpose flour, the yeast and salt. Heat the...
"The food safety system in the U.S. is underfunded, overwhelmed, and in desperate need of new powers to keep us safe as Americans," said Illinois senator Dick Durbin at a Chicago grocery store last weekend, according to ABC News. Durbin is the sponsor for the FDA Food Safety Modernization Act (S. 510) that will be debated by the full U.S. Senate as early as next week. Durbin's assessment of the food system is unfortunately quite accurate. Andrew Kimbrell, the Center for Food Safety's executive director, writes on the Huffington Post, "70 million Americans are sickened, 300,000 are hospitalized, and 5,000 die from food-borne illness every year." The Food Modernization Bill would expand the...
Between the easy access to fresh, locally produced eggs and the many great cooks who poach, fry, boil, bake or scramble them to perfection, Vermont is the place for egg lovers. Today, we've gathered together a few of FarmPlate's egg-hunting tips for your virtual Easter basket. Dyeing Eggs the Natural Way If there's no food coloring in your cupboard or if you'd like to avoid chemicals altogether, you can make your own dye. • For pink, grate a small fresh beet into a saucepan. Add 2 cups water and 1 tablespoon vinegar. Simmer gently for 15 minutes, strain and let cool. • For blue, simmer 1 cup chopped red cabbage, 2 cups water and 1 tablespoon vinegar for 10 to 15 minutes. Strain and let cool...