Easter is this Sunday, and while this may have you thinking of marshmallow Peeps and chocolates, there are many locavore-friendly ways to enjoy Easter treats.
One of my favorite culinary tricks is a great soft boiled egg. While poached eggs are amazing, soft boiled eggs are a little bit more low maintenance but still provide you with a runny yolk in a soft egg white. They revitalized my breakfast game a couple of years ago when I was bored with scrambled and fried eggs, but too sleepy and impatient to poach on a workday morning.
While soft boiled eggs are perfectly delicious with toast for breakfast, I also love adding them to a salad with a spritz of lemon (the acid and yolk of the egg combine to
Friday is the first day of spring! To celebrate the last few days of winter, I’m sharing this cabbage salad that highlights the sweet crispness of winter produce. Soon we’ll have delicate spring veggies again, but it’s always good to appreciate what you have when you have it.
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