Monday, April 27, 2015
Warning: These Eggs Will Spoil You
There's a closely held secret that local food advocates aren't telling you, and I feel it's my bounden duty to bust that secret wide open.
It's something that most Oregonians sense in the spring, that yearning that comes when the first buds start popping out on the trees and the first baby greens begin appearing on farmers' tables at the markets. It's that tickle of excitement we feel when we think about the strawberries that will soon be debuting onstage, giving way to an avalanche of fruit and summer produce that make cooking and eating such a joy in the Northwest.
The secret, then?
So be aware that when you bring home those prizes from the fields to your families, my friends, you might find yourself cursing when a less-than-local or not-so-seasonal version doesn't measure up. You might just get spoiled. I know I have been. (Darn it!)
And if you want to use those heavenly fresh eggs for deviling or in potato salad, but have despaired because they're nearly impossible to peel, read this post where I reveal my secret for easy-to-peel hard-boiled fresh eggs. Works like a dream!