Have you been eating your flowers? There's a special joy that only comes after popping a beautiful bloom into your mouth and discovering that the flavor is just as exquisite as it's colorful beauty. If you've never tried them, never fear! After last week's love for my squash blossom Instagram post, I decided to induct as many of you as would like to join me to the joys of being a "floravore" with this simple recipe.Read More
Once upon a time we had only 4 chickens. One was our rooster, Elvis, and the other three were our laying hens, Sassy, Wynonna, and Freja. Freja, (the special green egg laying chicken - purchased especially for this quality) doesn't lay, so really, only two of our 4 chickens actually produce eggs. During the summer and fall, this was fine and we had all of the eggs we needed. Then winter came and, well, lets just say we were lucky to get 2 eggs a week! As Scrapple recounted last week, this egg shortage is no longer an issue and now, instead of rationing our eggs, we find ourselves with the fortunate challenge of trying to find various ways to use all 5 dozen a week up!
Occasionally, that scene from Napoleon Dynamite comes to mind... You know, the one where the farmer has "lunch" set out for the handful of kids who worked the chickens that day? Egg salad sandwiches, hardboiled eggs, and raw egg sludge by the ladleful. Mmmm.
Nono - no worries of that around here! We've found some tasty ways to use them up, one of my favorites is this custardy oven pancake.
We had a little get together yesterday to celebrate the New Year. We had such a great time showing the farm to new friends and old and feasting on traditional southern New Years fare. We cooked up a storm, our friends did the same, and before long the kitchen was overflowing with all sorts of deliciousness including black eyed peas, cornbread, and turnip greens. Of course, we had leftovers, and this time, we also had a plan for them!
Roy, a lifetime local and one of our first farmer friends here, gave our Aunt Tracy a recipe for the leftovers called "Tomorrow" which we just ate for breakfast, today. They're delicious little savory cakes that could be made with any type of beans. I hope some of you will give it a try with your New Years left overs! Here's the recipe:
Take your cold beans from yesterday out and mix with an egg or two - enough that the mixture can be shaped into patties (if you use too much, it's ok - you can cook them like pancakes).