Those of you with chickens and those of you who buy fresh eggs from those with chickens already know that fresh eggs do not peel well. I think I can help. This comes from a young farmer friend of mine and we have tested this out over a dozen times. Ready? Steam your eggs. Yup. That’s it. Place the eggs (not more than a dozen)into your steamer. Steam for 15 minutes. Plunge into cold water until cool enough to handle. Peel. I am not going to try to tell you how to use a steamer; if you have one then, chances are, you already know how to use it. Our results have been pretty consistent; I am not going to say this is foolproof 100% of the time cause, well, life is not 100% foolproof. So next time you are wanting to use farm fresh eggs in your potato salad or for deviled eggs, fear not; pretty is here!
I was gifted with two rhubarb plants a few years ago and, until this year, has gone relatively unused. A crime, I know. Now these lovelies are ready to feed and nourish and I have just the recipes to share: Rhubarb Bars from Little House Living Rhubard Custard Bars from Taste of Home Strawberry-Rhubarb Jam from Taste of Home Sad to say that I never got a picture of these goodies as they disappeared shortly after emerging from the oven. Except for the jam. There are a few jars left! The rhubarb is from our garden and the strawberries are from Chiles Orchard in Crozet, just outside of Charlottesville VA. This orchard is ‘local’, if you are following the 100-mile diet, and all the produce we have purchased from them has been above par. I invite you to explore your local resources and enjoy the seasonal bounty!
. . .while processing these golden green orbs into apple sauce, I realized that the peel/core palooza could be made into apple cider vinegar.