Main St Farmers Market
  • About Us
    • Contact Us
    • Info for Vendors >
      • Member Application 2018-2019
  • Our Location
  • Meet Our Vendors
  • Recipes
  • About Us
    • Contact Us
    • Info for Vendors >
      • Member Application 2018-2019
  • Our Location
  • Meet Our Vendors
  • Recipes

The Farmer's Table Blog
Recipes, Tips, & Tricks

How I cooked: a dozen eggs.

4/16/2014

0 Comments

 
Picture
Eggs have been plentiful at the market the last several weeks, which has made me very happy. I never find more eggs more beautiful than the ones at our market. The deep golden yolks bring to mind the phrase “eat with your eyes.” While a grand majority of the eggs I buy end up in a morning scramble with greens, sometimes I have occasion to make something a bit more impressive with them. Enter the following meal–one which utilizes an entire dozen eggs. 

There’s something extremely satisfying about using up a dozen eggs in one meal: the mound of eggshells in the compost bucket, the empty carton that goes into my market bag to take back to the farmer. The following were my contribution to a potluck meal a couple of weeks ago, and while by no means do they represent normal fare in my household, I was very happy with the results. 

Pavlova: Since I had volunteered to bring dessert and had gone a little nuts buying eggs at the market that week, I offered to make a couple of pavlova. These are essential giant meringues or, as I described to the children at said potluck meal, “Giant marshmallows with a crispy crust.” It’s one of my favorite desserts to make since it’s suitable for many different dietary restrictions, and can be adjusted to suit whatever growing season you’re in by changing up while you pile on top of it. You can find my recipe here. This time I used some strawberry jam from one of the market farmers and whipped cream. I also used 10 egg whites between two pavlovas instead of 4, as in the recipe I’ve linked. 



Handmade pasta: With the remaining ten yolks and two eggs, I made handmade pasta. I’m trying different ratios for pasta making, so I used the one you find here (not my recipe). I found that two cups of flour was a gross underestimate, but the results were a very soft and rich pasta that served six people well. If you don’t have a pasta roller–I have a simple hand crank one–you can certainly use a little bit of elbow grease to achieve the same end result. Need the dough a long time until it feels quite smooth, using flour as needed if it feels sticky, then roll out small pieces at a time and cut into strips or squares for “handkerchief” pasta. Pasta is a bit time consuming to make but very simple, and the fresh stuff cooks in just a couple of minutes. 


0 Comments



Leave a Reply.

    Archives

    April 2018
    March 2018
    February 2018
    January 2018
    December 2017
    November 2017
    October 2017
    September 2017
    August 2017
    July 2017
    June 2017
    May 2017
    April 2017
    March 2017
    February 2017
    January 2017
    December 2016
    November 2016
    October 2016
    September 2016
    August 2016
    July 2016
    June 2016
    May 2016
    April 2016
    March 2016
    February 2016
    January 2016
    December 2015
    November 2015
    October 2015
    September 2015
    August 2015
    July 2015
    June 2015
    May 2015
    April 2015
    March 2015
    February 2015
    January 2015
    December 2014
    November 2014
    October 2014
    September 2014
    August 2014
    July 2014
    June 2014
    May 2014
    April 2014
    March 2014
    February 2014
    January 2014
    December 2013
    November 2013
    October 2013
    September 2013
    August 2013
    July 2013
    June 2013
    May 2013
    April 2013
    March 2013
    February 2013
    January 2013
    December 2012
    October 2012
    September 2012
    August 2012
    July 2012
    May 2012
    April 2012
    March 2012
    October 2011
    July 2011
    June 2011
    April 2011
    March 2011
    January 2011
    December 2010
    October 2010
    September 2010
    August 2010

    Categories

    All

    RSS Feed


    Contact The Market

Submit

Our Sponsors

Picture
Picture
Picture

Email Newsletter

Receive our weekly emails.

View previous newsletters.



Copyright 2009-2017 All Rights Reserved | Main Street Farmers Market, P.O. Box 4552, Chattanooga TN 37405 | Email: info@MainStFarmersMarket.com
✕