Fresh Harvest, LLC

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Fresh Harvest, LLC
Link to Fresh Harvest
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Tallahassee May
tally@wildblue.net
JohnDrury
john.drury@att.net

Recipes

Duck Egg Salad with Curry and Dill
from The Bojongourmet.com

If you don’t have access to duck eggs, you can make this with 8 large hen’s eggs. If you do so, reduce the boiling time to 1 minute and the steeping time to 9 minutes.

Makes 4-6 servings

6 duck eggs
4 tablespoons mayonnaise
1 tablespoon mustard (such as stone-ground)
2 tablespoons small capers (preferably salt-packed) rinsed and drained
a few dashes Tabasco or other hot sauce
1/2 teaspoon curry powder
1/4 cup finely chopped red onion
1/4 cup finely chopped radish
1/4 cup finely chopped celery or fennel
1/4 cup finely chopped chives
1/4 cup finely chopped dill
salt, as needed

Place the duck eggs in a medium saucepan and add enough hot tap water to cover by one inch. Place over medium-high heat, and bring to a gentle boil. Reduce the heat and simmer for 2 minutes (set a timer), then remove from the heat, cover, and let stand 10 minutes. Drain the eggs and cover them with ice and cool water to stop the cooking. Let cool completely, then peel and rinse the eggs. Chop the eggs. (I like to cut each egg in half lengthwise, then each half into long quarters, then cut the quarters crosswise into 1/4" thick pieces.)

Place the chopped eggs in a large bowl. Add the mayonnaise, mustard, capers, tabasco, curry powder, red onion, radish, celery, chives, and dill. Stir to combine, mashing the eggs a bit with a large fork. Taste for seasoning, adding more salt, Tabasco, or mustard if the salad needs more pop.

Serve the egg salad on sandwiches, or atop a green salad. It will keep, airtight in the fridge, for up to 3 days.

Market News

Hello!

We were all excited to get back to deliveries this week when the forecast for Wednesday struck us today. “Dramatic temperature drops during the day with threats of sleet to snow in the afternoon on Wednesday.” Tally and I know where we are on Wednesday afternoons, so this forecast really got our attention. As folks who monitor the weather constantly, we recognize that the actual weather for Wednesday could be a lot different than the forecast. We have opted to play it safe and take one more week off. Surely, we can get back to regular deliveries next week.

Thanks for your patience,

John and Tallahassee

PS Since Tally is away at a farming conference and I don’t usually send out the email, I’m not going to try to delete the recipe or anything else. John

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