The Farmstead Egg Guide & Cookbook
Format: PDF / Kindle (mobi) / ePub
No matter where you live, you can have farmstead fresh eggs!
From the cities to the suburbs, backyards are filled with the sounds of clucking like never before as more people invest in having a closer connection to the food they eat and discover the rewards (and challenges) of raising chickens and cultivating their own fresh eggs. Whether you’ve embraced the local food movement or just love that farm-fresh flavor, The Farmstead Egg Guide and Cookbook is the perfect book for you and your flock. Inside, you’ll find expert advice on caring for your chickens, along with 100 delicious and diverse recipes. You’ll notice a difference in your scrambled eggs, omelets, and quiches, as well as in savory and sweet soufflés, tarts, puddings, and pies. With The Farmstead Egg Guide and Cookbook, you’ll never run out of delectable ways to enjoy your eggs for any meal of the day. This book will inspire you so that you to have the freshest and best eggs on your table and, if you’re game, the experience of keeping hens in your backyard.
the problem arises of what to do with older hens. People who keep chickens solely for the food that they provide harvest (that is, eat) their laying hens when they reach 18 months of age. But most of us with backyard chickens don’t do that. The older hens in my flock become familiar faces in my backyard, and I enjoy having them around even though they rarely lay. Every few years I add new hens to the group in order to have a supply of eggs for my table. If you live in a town that limits the
serve them quartered with the beets as part of an antipasto plate. Makes 6 to 12 servings 6 to 12 large eggs, hard-cooked and peeled 8 small beets, cooked, peeled, and quartered, or one 15-ounce can whole beets, drained 1½ cups apple cider vinegar 1½ cups water 2 teaspoons kosher salt 2 tablespoons granulated sugar 1 teaspoon yellow mustard seeds ½ red onion, sliced 1. Place the eggs and beets in a glass container or jar with a tight-fitting
content hens. All of us with backyard coops have a slightly different way of doing things. Some urban chickens have little space to roam; their country cousins might have woods and meadows. Some hens are fed organic feed; others get commercial laying hen pellets. Some get the weeds from a garden, while others have cabbages bought for them from the supermarket. But regardless of your setup, the best things about eggs from your own hens is that you know what your hens are eating and that you know
recipe, or use store-bought) 1 large egg Kosher salt Freshly ground black pepper 1 tablespoon grated Parmesan cheese 1. Preheat the oven to 350°F. 2. Swirl the olive oil in a 6-ounce ramekin to coat the bottom and sides. 3. Place the slice of polenta in the bottom of the ramekin. Spoon on the bruschetta topping. Crack the egg into the ramekin. Sprinkle salt and pepper over the egg. Sprinkle on the Parmesan. 4. Place the ramekin in the oven and bake for 15
Stir in the flour and cook for 2 minutes, until bubbly but not brown. Slowly pour in the hot milk while whisking vigorously. Increase the heat and boil for about 3 minutes, until the mixture thickens. Remove from the heat and scrape into a large bowl. Stir in the paprika, salt, pepper, and nutmeg and let cool slightly. 3. When the flour mixture is slightly warmer than room temperature, stir in the egg yolks, one at a time. (This base can be made up to a day ahead of time and stored in the