To Come...

Farm Fresh Recipe:

Gazpacho Salad
Grilled Chicken, rubbed with our new Pride of New York meat rubs from the Tango Spice Company.
Roasted Fingerlings with dill.

Drink Pairing:  Margarita.

*I will post recipe and procedure soon!

All about Eggs!

So many of our customers come in asking various questions about our eggs and chickens. I figured I would give everyone a run down on the facts of chicken and eggs:

There are two different kinds of chickens that we raise:
broilers, which are catagorized as meat chickens the ones that you will find in our display case.
And, pullets or hens, when full grown, which are your egg laying chickens and the better producers of a quantity of eggs. Now, it's not to say all chickens don't lay eggs it is just that some are bred to be much better at it.

In our coop.

In terms of color and size there is no difference in taste. It is simply that brown chickens lay brown eggs and white chickens lay white eggs, makes sense right? The one thing, as far as my knowledge goes thus far, that might be slightly different is the shell on a brown egg is slightly harder than that of its white counter part.

The size of the egg depends on the age of the chicken. When a hen is young it is called a pullet and she tends to lay smaller eggs. These eggs we call pullet eggs and are available once our new batch starts laying. They are said to be slightly sweeter than a normal size egg... but I have not proved this yet (too be continued on that section). Jumbo and large eggs come from a mature hen and the super jumbo you will sometimes find in our case are from an old girl who is well ripened in the egg laying game. ;) Still, there is no difference in taste only the size and a possible, if your lucky, double yolk!

Last but not least chickens lay and egg every 26 hours... so our eggs are absolutly laid while you wait! Seeing as we have approximatly 500 chickens the odds of at least one of them laying an egg while you are strolling the farm or shopping for your vegetables is pretty high!

A fun thought to ponder next time you come down and visit us on the farm.

Steaming a Goose Egg

Down here on the Farm we have two lovely female geese who give us GIGANTIC eggs very frequently. We sell them at the farm stand and people are frequently asking about how you cook them, what do they taste like, etc. I had only known from my Mother what they are like... and hearsay just doesn't cut it for me when it comes to food (and wine!) so I had to try one for myself. My favorite way to cook any egg is to steam it. I love when the center is runny because that is when you can really taste all that rich flavor. Steaming the egg also preserves that virgin look unlike frying which makes both sides browned and, at least when I do it, ugly.


How to Steam an Egg:

Steamed Goose Egg

• turn the stove on medium heat and melt a little bit of butter or oil what ever you choose just enough so the egg wont stick to the pan. 
• when the pan is hot enough (I usually flick a little water onto the pan and if it sizzles then the pan is hot enough) crack the egg into the pan. Have about a tablespoon of water close at hand and a cover large enough to fit around the egg inside the pan. Immediately after cracking the egg into the pan drizzle the tablespoon of water around the perimeter of the egg and quickly cover it. Let the egg steam for about 50 seconds to 1 minute (for a goose egg, since it is larger, cook for about a minute).
• lift off the cover and make sure there is a translucent white color covering the yolk, that means it is cooked to perfection! If you can still see the vibrant orange of the yolk clearly, put the cover back on for a few more seconds. 

• When your egg is done simply slide it onto a plate sprinkle a little bit of salt and pepper (or seasoning of your choice) and enjoy! 

Savor the Flavor!

• The yolk of this to me was very different than a chicken egg. I detected flowery notes in the yolk of the goose egg unlike the more earthy flavor of a chicken egg. It was so delightful.
• The white of the egg was also very thick and firm... amazing!
• Cooking mistake: My heat was on high when I started this process which caused a little browning on the outer white and that dark ring around the outside of the yolk... this is why medium- medium-low heat the entire way through is much better. You will come out with perfect color and minimal if no browning at all. My Mother always tells me, "Julia, your heat is too HIGH! Low and slow is better it preserves taste." 

**Being part of the right now! generation I tend to rush everything but when it comes to cooking and life for that matter it is imperative that we all slow down and enjoy the process... it will be well worth the wait.




Enjoy Great Taste!

Mothers Day Recipes

Share with us your dishes this Mothers Day that featured any local or in season produce. We would love to hear what our customers are whipping up!

Turkey Eggs

The Girl's are excited that Spring is hear and they are laying eggs like crazy! Come down and try something different. Turkey eggs taste just like chicken eggs but with a slightly richer, bigger yolk which makes soping it up with your toast that much more enjoyable :). They are also delicious served over a plate of fresh local asparagus a little S&P and shaved parmesean and your ready to enjoy.