Spring eggs abound!
I love it when the yolks start turning gold again, and the eggs start stacking up in our kitchen.
Fresh eggs just make cooking so much more fun and delicious!
I recently learned an easier spin on two of my favorite egg-based recipes I have been making for years. These recipes just got even easier and healthier!
I wanted to share these tricks with you in case you didn't know them yet.
Chicken Fried Steaks
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We love lean, grass-finished beef or game for this recipe. I typically use a cut like a round steak or and arm steak. Something that can end up tough if you were to just grill it or fry it like a typical steak.
I use a meat tenderizer to pound this steak out thin, pat them dry, and then I batter it with some of our free-range eggs and Wyoming Heritage Grains locally-raised flour, some spices, and a bit of parmesan.
I used to dip each steak in the egg-wash and then in my breading, and then in the egg-wash again and then in the breading again.
It was always challenging for me to keep the batter on the steak.
But, I recently learned that you can just mix the eggs with the breading, dip the steak in and put it straight into the hot pan!
WHAT!?
I had to try it out. I did have to add a little bit of milk to get the consistency right, but..
IT WORKED!
Give it a go and let me know what you think!
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Egg-Salad
I'm a sucker for a good Egg-Salad Sandwich, but store-bought Mayonnaise is made out of mostly hydrogenated soybean oil... yuck!
So I have been skipping the egg salad, until I learned how easy it is to make your own Mayo!
Check out my recipe for Home-Made Mayonnaise.
Once you have your mayo, (it only takes 5 minutes to make) you can proceed down the delicious road to Egg-Salad-Bliss.
Hard boil your eggs (I think the absolute perfect egg at our altitude is soft/medium at around 6.5 minutes) and transfer them directly to an ice-bath to help those fresh eggs peel better.
Side-note: Store-bought eggs are usually weeks-to-months old by the time you purchase them, so they peel a lot easier, due to the fluctuation in air cell size as the egg ages. If you have some older eggs, use these for boiling!
There are several tricks to getting fresh eggs to peel better, but for this recipe I just use ice water and a spoon to scoop them out of the shell to save me time.
Chop your hard-boiled eggs in half and combine with whole-grain mustard, salt, pepper, a bit of lemon juice, your home-made mayo, and spices of choice. Mix these ingredients together lightly, but make sure to leave your egg salad nice and chunky for the best taste and texture!
I love to change up my flavors here. Some days I just add dill and some fresh chives. Other days I like to add curry powder or cumin, paprika, and some diced red onion, and sometimes even a little plain yogurt and cucumber.
If you are the kind of person who prefers measurements, you can use this recipe for reference.
Toast up some fresh bread and pile the egg salad on-top. I eat my eggs-salad sandwich more like a piece of toast. I can't help myself from piling on the deliciousness...
I also like to add some fresh greens on top. Dandelion greens (and flowers), arugula, or microgreens- such as beets, sunflower sprouts, or buckwheat sprouts are some of my favorites. If you are a forager, some of the wild greens like purslane or lambsquarter are awesome to add a bright spring crunch to your sandwich as well!
I hope these tips help take your egg-salad-sandwich-making the next level of health and flavor.
Making your own condiments is SO EASY BJ!
I'm not sure why we ever traded so-called convenience for the flavor and nutrition of home-made.
Enjoy!
Our Bulk Meat Harvest Shares Open May 1st!
I'll send you an email when deposit slots open up, and they will stay open from May 1st to May 31st at midnight unless they sell out beforehand.
This year we have our highly-sought-after heritage breed Beef and Lamb Available.
All of our Bulk Meat Harvest Shares come with a collection of Recipes that help you get the most nutrition and flavor out of every part of the animal.
We even have additional learning and participation opportunities built into our harvest schedule so you can take your food supply into your own hands as much or as little as you would like to.
Here's how it works!
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The Beef:
You can get your beef by the 1/4, by the 1/2, or by the whole beef this year. The bigger the package, the better the price.
You will place your deposit in May and the rest will be due when the beef is ready for pickup. Beef will be ready starting in late July.
All of our beef is heritage-breed, grass fed, and grass finished, born and grazed on Wyoming pastures by one of our two ranch-family partners (Rardin Beef in Laramie, and Sybille-Creek Farms in Wheatland) and will be processed in a Wyoming facility.
We have 3 processing options for you this year:
-1) Have your beef custom-cut and vac-packed for you in a local USDA-inspected Plant (most expensive, but highest-quality packaging)
-2) Have your beef custom-cut and paper-wrapped for you in a custom, state-inspected facility (saves you some money, but is still very convenient, *for in-state pick-up only*)
-3) Come to the farm and learn/process your beef with us (most cost-effective, but is more work and more of a time commitment).
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The Lamb:
Select from 1/2 or whole lamb shares.
You will place your deposit in May and the rest will be due when the lamb is ready for pickup. Lamb will be ready in November.
All of our lamb is grass fed and grass finished, born and grazed on Wyoming pastures, and will be processed in a Wyoming facility.
Lamb shares have the following processing options:
-1) Have your lamb custom-cut and vac-packed for you in a local USDA-inspected Plant (most expensive, but highest-quality packaging)
-2) Join us for our annual Fall Event- Ewe-Pick: Come to the farm and learn/process your lamb with us (most cost-effective, but is more work and more of a time commitment, but includes a meal and a fun learning atmosphere!)
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Stay-tuned for more information on Bulk Harvest Meat Shares and the opening of deposits on May 1st!
Spring Bundles
We still have a couple of our grass-finished ground beef bundles from Rardin Beef in Laramie, left!
Ground beef prices are going to go up this growing season, so this is a great chance to stock up before the price increase.
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Get your ground beef in three different sized bundles
(Small- 10 lbs, Medium- 20 lbs, Large- 40lbs).
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Slow-Cooker Bundles from Sybille Creek Farms in Wheatland, in three sizes
(Small- 8lbs, Medium- 12lbs, and Large- 20lbs)
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Self-Care From the Farm Gift Packages will be shipped out just in time for Mother's Day!
Now that I am lucky enough to be a mother myself I feel like sharing some of my top self-care items from the farm with you or someone you love.
-Tallow Balm in mint tea-tree, lavender, rose sandalwood, juicy citrus, or unscented
-Spring Flowers Tin Can-dle in lavender, sea salt, or eucalyptus mint
-Extra Comfy Felted Wool Insoles
-Hand-Made Wyoming Wildflower Ceramic Mug
-An Assortment of Comforting Teas
-A Pressed-Flower Card with your Custom Message Written Inside
Reserve your gift package in the next couple of weeks and we will ship it directly to that self-less someone who needs a little reminder to take some time for themself every once-and-a-while.
I guess it's time to announce the surprise I mentioned in my last email....
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Introducing: Farm Club!
Helen, from Sybille Creek Farms and I have been scheming up a subscription to offer to our customers who want to source more of their groceries locally this year.
This subscription will have weekly, bi-weekly, and monthly options with pick-up locations and a wide variety of products that you can custom-select to your liking.
Farm Club will include things like:
Farm Fresh Eggs
Raw Milk
Beef
Pork
Lamb
Baked Goods
Skin Care Products
You will be able to select a base package and then add on additional products based on what your weekly or monthly needs are.
We will have a Spring and Summer options for our Farm Club Subscriptions and a Summer Sampler Series for anyone who wants to try out our products in smaller amounts before diving in.
We are so excited to help make sourcing high-quality foods easier for you BJ!
I will have more info about how you can sign up for farm club in my next email!
In the mean-time, Helen and I would love to hear from you-
Reply to this email with things you would like to see in our farm-club subscription this year!
A simpler way to order farm-fresh groceries every week:
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Things are getting hectic as the growing season is starting up and I think it will be a little easier to place
routine orders via text for anyone who is interested. This will be available until Farm Club starts up!
You will receive a text every Monday morning, asking if you would like to place an order to be delivered on Friday afternoon.
The deadline to place an order will be Wednesday at 5pm- every week.
These texts will contain pricing and delivery info, so you will not have to remember all of this info every week.
*My $20 minimum applies to all orders delivered to Laramie.*
If you want to be added to my weekly text-order list for things like eggs, milk, and meat, please respond to this email with the phone number you would like me to use.
This is an automated text from my phone to yours every week- it is not a group text- so no one else will be able to see your number or your responses.
I hope this makes things easier for ordering on your end and mine!
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Hope you are looking forward to warmer days and greener pastures!
I know we are!
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Until next time...
-BJ and the Taste of the Wind Crew
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