Hello Farm-ily!
Hungry for farm fresh produce and local, pastured eggs & meat? We've got you covered!
Purchase a dozen eggs with your one time Farm Stand CSA share for Tuesday delivery and get a free dozen eggs!
That's our way to say Thank you for a great 2021 CSA season!
We have Brussel sprouts this week and delicious, tender, frost kissed carrots, small red beets, Harvest Moon potatoes (purple skin, creamy yellow flesh), cilantro, spinach, bok choi and more!
Add on a sweatshirt or OSF hat as a last minute Christmas gift for your favorite locavore!
Storage & prep tip:
Store eggs in the fridge for up to a month. When making deviled eggs add a 1/2 tsp of baking soda to the water when cooking, that helps fresh eggs peel better. I leave a dozen eggs in the back of the fridge for at least 2 weeks before boiling to make peeling super easy!
Recipe of the week:
Holiday Deviled Eggs
A favorite in my house!
12 eggs
3 Tbls mayo
2 tsp mustard
2 tsp sweet pickle juice
paprika
Add eggs to a pan of cold water, water should cover eggs at least an inch. Turn burner on high heat-when eggs come to a full boil, turn off the burner and cover the pan with a tight fitting lid for 10 minutes. After 10 minutes drain eggs and add cold water. I peel eggs under the slowest trickle of running water. I crack the shell on one side, take my time to get the peeling started then peel under the stream of water to make it easier.
After all eggs are peeled, Cut egg in half lengthwise.
Remove yolks and add all yolks together to a bowl or mini food processor. Add mayo, mustard and pickle juice and pulse until smooth and creamy. If you like the filling creamier add more mayo.
Scoop yolk mixture into a small plastic sandwich bag, seal the top and cut one bottom corner of the bag with scissors.
Fill the egg white halves. Sprinkle with paprika. Done!
this is a crowd pleaser- make some for your next gathering-they'll be the star of the party.
I take these to farmer pot lucks all the time. Haven't brought home any extras yet.
Have a festive week!
