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Farm Fresh Eggs

May
26

People who visit here often comment on the bright yolks in their breakfast eggs when I’m serving them up in the studio.
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Some yolks can be quite dark! There’s a marked difference between farm egg yolks and the yolks in eggs from the grocery store. Where does that color come from? What the hens eat, which is similar to the coloring in butter–farm-fresh cow butter is more yellow in the summer months when cows are grazing on fresh grass, whiter in the winter when they’re eating hay. This is also true of chickens and their eggs. And since most grocery store eggs come from chickens who aren’t free-ranging at all, the yolks are always a more pale color.

Farm fresh eggs aren’t necessarily more nutritious, by the way–other than from the simple fact that they’re fresh, and that the hens have a more natural diet.
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They definitely taste different, at least to me. Farm fresh eggs taste…. Fresh.
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And a little bit different in the same sense that farm-raised beef tastes different. There’s more taste, period. Farm fresh yolks are also thicker and richer.

Fresh eggs separate better, too, and they poach better. I’ve heard some people say they have issues with hard-boiling fresh eggs–see Perfect Deviled Eggs for tips on boiling farm fresh eggs.

And, while we’re on the subject of farm fresh eggs, I’ve run into a few people here and there who have farms and even some who have chickens, or have had chickens in the past, who won’t eat farm fresh eggs because they don’t think they’re safe. Eggs at the store come from farms, too, you know–you just don’t see the farm, and the chickens may be laying in confinement buildings. And store eggs are often six to eight weeks old before they even arrive at the store.

I’d rather have an egg fresh from my chickens’ fluffy bee-hinds any day! Though I realize not everyone can have chickens. If you can’t, go find a farmer’s market and get you some fresh eggs. Your omelet will thank you. And so will your cookies and your cakes and…. You get the idea! Eggs are such a basic component in so many recipes. And fresh eggs make everything taste better.
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This ode to the farm fresh egg brought to you by the letter C….for chicken!

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Pineapple Upside Down Cupcakes

May
11

She bakes!
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Morgan is home for the summer, with her first year of college successfully under her belt! She got a job as a 4-H ambassador and will be working in nearby Clay County. First night home, she made a batch of pineapple upside down cupcakes. She doesn’t like pineapple, or even cake much, but she had made these for her boyfriend recently and I talked her into making some for me. Because I like pineapple and cake. She said she found the recipe floating around on Facebook, and it’s based on your typical pineapple upside down cake–just made into cupcakes, which is an awesome idea! Here’s how you do it.

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How to make Pineapple Upside Down Cupcakes:

2 eggs
2/3 cup sugar
4 tablespoons pineapple juice*
2/3 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

*You can just use the pineapple juice in the canned pineapple.

Preheat oven to 350-degrees. Grease muffin tins. (Morgan says you cannot use cupcake liners!) In a mixing bowl, add eggs, sugar, and pineapple juice. Beat two minutes. In a separate bowl, combine the flour, baking powder, and salt. Add to the wet ingredients and mix another two minutes.
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Meanwhile, make weird faces and prepare the topping.

For the topping–

1/4 cup butter
2/3 cup brown sugar, packed
1 can pineapple rings
1 jar maraschino cherries

In a small sauce pan, melt the butter; add the brown sugar. Stir on low heat for one minute. Spoon a layer of the warm brown sugar mixture into the bottom of each muffin tin. (For Morgan, this made 9 cupcakes. Your mileage may vary.) Place a pineapple ring on top of the butter-brown sugar mixture in each muffin cup, cutting the rings if necessary to fit your muffin cups. Put a cherry in the middle of each pineapple ring. Pour cake mixture over the pineapples and cherries, filling each cup about 3/4 full.
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Bake at 350-degrees for about 20 minutes. Cool on a wire rack.
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Ta da!
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These were really delicious–the cake itself is very good, too! And if you can get a teenager to make them for you, all the better!

See this recipe at Farm Bell Recipes and save it to your recipe box.
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  1. IMG_5271

    May 7, 2015 - Very Blueberry and Lemon Muffins

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    May 5, 2015 - Garlic Knots

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    April 28, 2015 - Potato Bread

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    April 14, 2015 - The Best of Biscuits

    I’ve written about biscuits many times on this website. Biscuits are good people. Case in point, one of my favorites, Biscuits and Gravy.

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    April 7, 2015 - Chicken and Dumplings

    Chicken and dumplings is one of those quintessential comfort food dishes that has reigned supreme for decades because it’s simple, inexpensive, nutritious, and just plain good. Chicken was on sale last week at the grocery store, so this was actually what I made for my holiday main course this weekend–because it’s not only inexpensive, it’s good enough for a holiday table. (Don’t tell anybody it’s cheap, … Continued…

  1. IMG_4972

    April 1, 2015 - Filling Cupcakes

    I posted this picture of cupcakes recently and had some questions, so I’m back to answer them!

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The Slanted Little House

"It was a cold wintry day when I brought my children to live in rural West Virginia. The farmhouse was one hundred years old, there was already snow on the ground, and the heat was sparse-—as was the insulation. The floors weren’t even, either. My then-twelve-year-old son walked in the door and said, “You’ve brought us to this slanted little house to die." Keep reading our story....



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