They say that when it rains, it pours. And this April, our hens are showering us with more beautiful eggs than we could have ever asked for. The girls have essentially tripled production over the course of just a few weeks leaving us with thousands of eggs to work with, so we’re doing what seems best—keeping things fresh by sharing the overabundance with the CSA and encouraging folks to stop by the farm to pick them up by the dozen. And to help us all make the most of what would otherwise be too much of a good thing, I’m sharing recipes that allow for making ahead of time, would be great for holiday brunch, or seemed way too indulgent to even think about in Winter but are perfect now that Spring has arrived.
Speaking of arrivals worth celebrating, we are welcoming three new farmers to the Wild Hare Crew this week. Ruthie, David and Breanna joined Cathryn, Kelly and Mark for their first of many Mondays, harvesting mixes of lettuce, chicories, purple sprouting broccoli and flowering raab today. We hope you enjoy their first collective harvest!
Many Thanks,
Katie
THIS WEEK’S FARMSHARES:
Spring Salad Mix
Purple Sprouting Broccoli and/or Raab Mix
Shallots (or Leeks?)
Purple Daikon
Cosmic Crisp Apples
Bonus Dozen Eggs
AT THE FARMSTAND THIS WEEK
SEASONAL RECIPES, TIPS & INFO:
Instant Pot Easy-Peel Hard Boiled Eggs - Simply Recipes
“Jammy” Soft Boiled Eggs (and 19 Ways to Enjoy Them) - Bon Appetit
Melissa Clark’s Creme Brulee French Toast - NYT Food
SPINACH EGG BITES
Once Upon a Chef
6 large eggs
1¼ cups (4% milkfat) cottage cheese
1¼ cups shredded Gruyère (or a blend of Gruyère and Cheddar or Monterey Jack)
2 tablespoons cornstarch
Scant ½ teaspoon salt
⅛ teaspoon freshly ground black pepper
½ teaspoon hot sauce
1 oz baby spinach leaves, or ⅔ cup (packed), finely chopped
2 scallions, dark green parts only, finely chopped
LEEK, HAM & CHEESE EGG BAKE
Smitten Kitchen
1 tablespoon butter, plus more for greasing baking dish
6 medium-large leeks or 3 leeks and 2 small yellow onions, diced (just white and pale green parts from leeks; leeks washed well)
1 to 2 tablespoons olive oil
12 large eggs
3 1/3 cups milk, preferably whole
Salt and freshly ground black pepper
3/4 pound grated cheese
10 ounces cooked ham, diced very small
FREEZER BREAKFAST BURRITOS
WITH SAUSAGE, EGGS & SALSA VERDE
Simply Recipes
1 pound sweet pork sausage
2 to 3 medium Yukon Gold potatoes, diced (about 3 cups; no need to peel them)
1 green pepper, diced
1 medium yellow onion, diced
8 ounces mild or sharp cheddar cheese, grated
1 tablespoon butter
8 large eggs
Salt and pepper
1 cup salsa verde, homemade or store-bought
8 large burrito-sized flour tortillas
BAKED LEMON PUDDING
NYT Cooking
1 tablespoon/15 grams unsalted butter, softened
1 cup plus 2 tablespoons/225 grams granulated sugar
3 large eggs, yolks and whites separated
3 tablespoons/30 grams all-purpose flour
2 large lemons, grated and juiced (about 2 tablespoons zest and 6 tablespoons juice)
1 cup/250 milliliters whole milk
Confectioners’ sugar, for dusting
Softly whipped cream, for serving
FREEZER BREAKFAST SANDWICHES
Jordo’s World
12 English muffins
12 slices cheddar cheese or your favorite cheese
12 servings meat canadian bacon, ham, turkey, sausage patties, cooked bacon)
12 eggs
3 cup milk
salt & pepper
TOFU BROCCOLI BOWLS
WITH CARROT GINGER DRESSING
Love & Lemons
2 cups cooked brown rice, cooked on the stove or in the Instant Pot
1 recipe Air Fryer Broccoli or Roasted Broccoli
1 recipe Air Fryer Tofu or Baked Tofu
1 large avocado, sliced
Carrot Ginger Dressing, for drizzling
Thinly sliced daikon radish, or red radish
Microgreens or a few salad greens
Sesame seeds
Red pepper flakes, optional
Sea salt, or flaky sea salt