Local eggs are bountiful at this time of year. If you are looking for cooking inspiration from a fresh, local, in-season ingredient, eggs are the answer.
Some suggestions for recipes where the farm-fresh flavor comes through:
- Deviled Eggs: kids love them; easy to make (kids can help); easy to vary (try adding some dried dill or a tiny bit of hot pepper)
- Flan: a silky-smooth baked custard, gently flavored with vanilla
- Quiche: good for supper or a savory breakfast; freezes well, reheats easily; very adaptable to a variety of fillings, including dabs of leftovers in the fridge.
The Market’s coolers are well stocked with eggs–from ducks, pullets, and heritage and common breeds of chickens–from five local farms: Ducklilicious in Bethel, Cajun Moon in Bethel, Armstrong Farm in Randolph Center, Four Springs Farm in Royalton, and Luna Bleu Farm in South Royalton.