| What's Fresh? By Annie Upton annesupton@hotmail.com Cape Elizabeth resident, apiarist, herbalist, recipe tester and amateur cook Once you’re in the habit of cracking fresh, local eggs from free-range chickens, you will never want to go back to the refrigerator section of the grocery store. Local eggs cook differently, taste better, are much healthier and, of course, are more ecologically sound. Beth Richardson’s favorite way to use her fresh eggs is in a delicious lemon curd. She says, “This is a sinfully wonderful spread on scones or English muffins. I was sent this recipe from a friend in England and, at her suggestion, have very successfully doubled this recipe every time I have made it. Meyer lemons are in season now – those for the juice and zest with farm fresh eggs…well, it’s simply sublime!” Lemon Curd 3 oz. (6 Tbs.) unsalted butter, softened at room temperature 1 cup sugar 2 large eggs 2 large egg yolks 2/3 cup fresh lemon juice 1 tsp. grated lemon zest In a large bowl, beat the butter and sugar with an electric mixer, about 2 min. Slowly add the eggs and yolks. Beat for 1 min. Mix in the lemon juice. The mixture will look curdled, but it will smooth out as it cooks. Louise Sullivan from Journey’s End Farm tells tales of one of her Rhode Island Red hens. She writes: “This past summer, due to an unfortunate fatal face-off between our 11-year-old Dachshund, Lyra, and the up-and- coming Barred Rocket rooster, we found that our little flock of eleven hens was left without the chief line of defense between them and the world. After a few unsettled weeks, one of the Rhode Island Red hens stepped up to the plate, and began to greet anyone venturing into the chicken yard with her version of a scary display; ruffled neck feathers and pecks at the boots of the visitor. As I didn't like this behavior, one morning, I reached over her back and grabbed her tail. The little red hen (who could "...Do It Herself!") immediately sat down. I picked her up and proceeded with chores. This routine is standard now, and I believe reflects that we've reached a friendly agreement: I enter, she pecks, I pick her up, tuck her under my arm, and we fill the feeder, open the door to the chicken yard, and check the water in the fountain. She clucks along with me. I like to think she's giving me directions.” Louise likes to make Spaghetti a la Carbonara, which she found posted on the web from Emeril Lagasse: www.foodnetwork.com/recipes/emeril-lagasse/classic-spaghetti-carbonara-recipe/index.html Fresh local eggs under the “Cranky Rooster” label are also are available from Bethany Angle now, and at Jordan’s Farm market during the growing season. You can reach Beth at 712-4620. Bethany tells me she eats her eggs with grits. She says, “It's from my days at the University of Miami, can't shake the habit. I should tell you that spirits are high among the girls at Cranky Rooster, they have a new half-ton grain bin, new perches, and the spring pullets have arrived and are getting ready to start laying in late March. The older girls ignore them and forage about all day with Cranky Rooster and his small, but mighty, black Belgiam D'Anvers Bantam rooster friend, Turk.” |
| What's Fresh? Local Eggs |
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| February |
| "Fluffy the Chicken" |