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

CONTINUE TO RECIPE

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

CONTINUE TO RECIPE

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

CONTINUE TO RECIPE

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

CONTINUE TO RECIPE

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

CONTINUE TO RECIPE

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
  
  
  

CONTINUE TO RECIPE