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Our editor, Carla Tilghman, makes this recipe year-round for her family and friends. An easy and delicious egg recipe that works for breakfast, lunch or dinner. Stracciatella is a diminutive of the Italian verb stracciare (“to shred”) and means “little shred” or “rags” — describing how you’ll stir the egg into the broth. A spicy […]Read more »
by Jennifer Burcke Last week, we celebrated the first day of spring here at 1840 Farm. It didn’t feel much like spring while we were outside clearing over half a foot of heavy, wet snow. I didn’t enjoy welcoming spring’s arrival with a snow shovel in hand. I would have much preferred a garden shovel. […]Read more »
by Heather Nicholson of Scratch Cradle Have you ever wondered what makes blue eggs blue or why a green egg layer might hatch from a blue or brown egg? Did you know that brown eggs are coated with a “paint” made from blood, and blue egg shells contain a chemical byproduct of bile? Read on […]Read more »
Guest post by Pam Baker If you’ve been keeping up with this blog, some of our writers haven’t gotten eggs from their hens. Let me just say, that kind of anticipation is painful. It’s like waiting for Christmas, but you don’t know which day it is. At our place, we have been fortunate and I […]Read more »