At the farm, daffodils and hyacinths are blooming, kale and onion seedlings are growing indoors, and the weather is slowly warming up. Easter will be here before we know it.
This week we have plenty of eggs available on the farm stand. With such fresh eggs, peeling them when boiled can be a challenge. Two methods we’ve tried have seemed to make it easier: add baking soda to the boiling water (half teaspoon per quart), or add salt and vinegar to the boiling water (one tablespoon salt and 1/4 cup vinegar to 6 cups water). And yes, you can dye brown eggs! You’ll be surprised at the rich, deep colors.
In addition to eggs this week, we’re offering red raspberry jam, local honey, and a roast and steaks from our grass-fed beef, as well as ground beef. Next delivery will be April 21. Have a blessed Easter!
