Long story short, we cross paths with a farm selling eggs the other day, the little girl playing in the yard said they were currently sold out, I talked to Mary at work who lives in the area, she knew of the place and shops there, hooked me up with info, and I got me some farm fresh eggs after work today!
I guess they're normally $2 a dozen, but the lady felt these weren't up to their "large" size expectations, and gave me three dozen for $4 (one dozen is for Julie at work).
Not big enough? Are you KIDDING ME!?!? These things are GREAT! When I questioned her idea of "large", she showed me the ones they don't sell - the ones where they can't even close the egg carton!
These eggs are "all natural" - not specifically organic, but they sound just as good. Their roaming "protection zone" is moved every day - pulled by tractor so the chickens can eat the bugs out of the grass (along with home grown/ground corn and the grass and who knows what other goodies). Without the semi-cage protecting them, the lady told me they lost as many as 11 in one night to chicken hawks!! Oh, and apparently different breeds of chickens don't always get along, and sometimes have gang wars and slaughter each other. Oh the craziness of chickens!
Anyhow, these are beautiful. She warned me they're REAL fresh (one dozen of them from yesterday, the other two from today), and so they'll have a different taste and look from what we get in the stores. That's ok - I consider that a sign of goodness!! I've been buying "cage free" (and I'm not totally naive) eggs lately, so we're used to the more-golden colored eggs that folks are used to. I'm wondering just how much stronger the taste will be!?
Oh, and we've been warned - do NOT hard boil these suckers right away!! If they're for hard boiling/devilled eggs, and if we don't give them a couple weeks first, I guess it's next to impossible to get the shells off.
Guess I've got some baking ahead of me, eh?
6 comments:
Will the fussy hot BF eat souffle? Will he do omelettes?
How about a big bunch of meringues?
Or maybe make a lot of custard?
OOOOOooooh! I know: a rich custard base for mucho ice cream!
Mmmmmm....
With muchos huevos, you could make tons of omelettes and quiches...mmmmm!!! Too bad they wouldn't ship well...
I second the comment by ginger tabby
OK - you wanted the recipe for those zuke fritters... well... Sure thing... even if you did take me out of your "Fun Links" section :p
All they are - are some fritters with the zuke as the filler...
throw some zuke in the food processor - about enough to generate 5 cups or so...
Toss into some cold water with about 2t of salt - let sit while you do the next steps.
In a big bowl add - about 2 eggs (those fresh ones you got look great) and 2 egg yokes... add as much cheese stuff as you like - parmesan, feta, sharp, whatever you are into at the moment... up to 1 c.
Then add as much fresh parsley as you like... up to 1 1/2c.
green onions or chives go in next - max 1c
then around 2T of fresh dill (dried works too - for any of these - but adjust accordingly)
Then I throw in the drained and patted dry shredded zuke... mix up... then add 1c flour to start - mixing it in to get a batter... and then enough flour until you have a fritter batter consistency.
Drop heaping spoon fulls into a mixture of half corn-ish oil and half olive oil... the height should be about half the fritter height - turn when golden brown - remove with tongs and set on paper towel (amazingly - they hold VERY LITTLE OIL).
Top with whatever...
Of course - since zukes are really just fillers / carries of other things... you can add anything else to the fritter mix you want for a different flavor.
For the "what's this dud talking about context of this comment - htttp://bluebirdmeadowfarms.blogspot.com/2007/08/pouring-respite.html
Ooh yum - definitely gonna have to make some of that. And I love your carefree casual recipe style - that's just the nice and easy way to cook. No specific measurements since it's not baking, doing it to taste, etc.
I don't recall having you guys on the Fun Links section - I think your site is too new? I haven't touched the template in AAAAGES, but I'll be sure to add you in soon!
Thanks again for the recipe. I wonder if one can use excessive-surplus-of-Sweet-Gold-cherry-tomatoes in them? LOL (that would probably just explode)
they are beautiful.. I would have bought 6 dozen!!! Just to look at!!:) Hope you are all well!
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