Bluegrass Farmers Market

  (Lexington, Kentucky)
Nothing but 100% Homegrown or Produced at our market!
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Recipe Wednesday at the Bluegrass Farmers' Market!

And, it's time for a little “eggucation.” Yup, we're gonna talk about eggs!

I have to admit that I grew up eating only white eggs from a cardboard container that my mom bought at the grocery store. I loved them in any size shape or form. Then I met a farm fresh egg and I couldn't believe how much better they tasted. I've been eating them ever since. :) I do not have chickens so I rely on the farmers at the market who do have them. I got curious about the different colors so I did some research and here is what I learned...

The color of the egg depends on the color and variety of the chicken...the flavor is all about the same no matter if it is a brown, blue, green or white egg. The difference in the flavor could be different depending on what they were fed or munched on. I really don't care what color my eggs are, as long as they taste good. :)

Should you only eat the whites? the whole egg because both the white and the yolk have many benefits, including iron, vitamins A, D, E, B12 and folate, protein, selenium, lutein, zeaxanthin and choline! Who knew that that little 70 calorie container could hold so much that our bodies need! Speaking of the “container” or the egg shell, did you know that it is porous and comes with its own protective coating called a “bloom?” The eggs that you buy in the grocery have had the “bloom” removed and been sanitized. The farm fresh eggs that you buy at the market still have their protective “bloom” on them...that's a good thing because bacteria can't get inside. And, don't worry about washing them before you use them unless they are really dirty. But, you should wash your hands, bowls and utensils before handling...that's just a good practice when cooking anything.

Okay, you have your carton of beautiful do you store them when you get them home? I know, I always thought that I could fill a bowl and let it sit on my counter like Martha, but apparently not. Eggs need to be refrigerated and they are best left in their original carton. Another fact that I learned during my “eggucation” was that the fresher the egg, the cloudier the white part is. And, those stringy opaque white strands are called chalaza or chalazae and they are what holds the yolk in place...who knew! Double yolks are wonderful but you might also find a yolkless egg. Another who knew! Lol

Anyway, eggs are wonderful especially when they are farm fresh! The Bluegrass Farmers' Market is proud to be able to say that we have three farmers who can provide us with that fabulous little treat...On Tapp Dairy, Rejoicing Acres and Hughes Farm.

Geez, bet you were wondering when I would get to the recipe! The folks at Herb'n Renewal have shared two of their favorites.

Not Your Average Egg Salad

6 hard boiled eggs, peeled and chopped

1/3 cup mayonnaise

1 heaping tablespoon ketchup

1/3 cup celery, diced small

1 heaping tablespoon Rub'n Season Herb'n All

Blend mayonnaise, ketchup and Rub'n Season Herb'n All in a small bowl. Toss eggs and celery together. Add mayonnaise mixture and stir to blend evenly. Let sit in fridge for an hour or more before serving.

Have It Your Way Omelet

Eggs (2 for each person)

“Omelet fillers” like chopped ham, onions, green peppers, crumbled bacon, shredded cheese, etc.

Quart size freezer zip bags

Permanent marker pen


Large kettle

Herb seasoning...we recommend Cheese'n Season, Herb'n Cowboy, Herb'n Dill, Fines Herbs or Cajun Wing'n Season

Fill the kettle with water and bring to a boil. Give each guest a zip bag and have them write their name on the bag with the permanent ink pen. Break two eggs into each bag and tell guest to squish them until blended. Now comes the fun...let each guest choose what “fillers” they want...just spoon it into the bag with the blended egg. Add a tiny pinch of your chosen seasoning, give the bag another squish and seal the bag, making sure that you get as much air out as possible...give the bag a shake to settle egg at the bottom of the bag. Gently place the bag into the boiling water...holding it for a second or two to set the egg. You should be able to get 6 bags in a large kettle. Set the timer for exactly 13 minutes and let the bags boil! You might want to flip them over half way through. Once the timer goes off, remove and slit the bags near the now fully cooked omelet and slide out onto a plate or into a warm flour tortilla with salsa! Great skillets to clean!

These are so much fun for a brunch party...adults and children alike. Be forewarned that your kitchen will be the meeting pace while your guests watch their bag being boiled!

Well folks, I seriously tried to post a picture of the beautiful and colorful eggs that I bought at the market last week but for some reason, the little guy who is inside of my computer has decided that it is not possible.  Kinda like why the Recipe Wednesday is coming to you at 6:00 PM versus the usual 6:00 AM.  Days like this remind me of my younger days when we wore "penny loafers" with a nickel tucked safely in that nook so that you could call your parents in an emergency.  Life was sooooooo much easier.  Take my word for it...the eggs were beautiful!

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