In the growing season, March through November, we run to keep up with all that needs to get done each day. Eggs never sit, as soon as the hens lay them, we are taking them to CSA customers or to market. Or handing them over to farm visitors.
As the weather cools, we have a little time to leave a few in the back of the fridge, to age and dry out, evaporate, a little.
Then arrives some of my favorite days: egg salad, and deviled eggs. There is time to boil and peel these eggs that got lost at the back of the fridge. Deviled eggs are made with hot peppers we grew here, for that "devil" part. Tough time not making this the entire meal, they are so good!
and on these chilly mornings, a view of the farm.
As the weather cools, we have a little time to leave a few in the back of the fridge, to age and dry out, evaporate, a little.
Then arrives some of my favorite days: egg salad, and deviled eggs. There is time to boil and peel these eggs that got lost at the back of the fridge. Deviled eggs are made with hot peppers we grew here, for that "devil" part. Tough time not making this the entire meal, they are so good!
and on these chilly mornings, a view of the farm.
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