This first week did not disappoint. I dropped the children off to get balloon animals and headed straight for J&P to pick up a bag of lettuce and green onions. They also had farm fresh brown eggs available this week. Right next to them was a farmer selling delicious strawberries and then onto the Natural Options stand to pick up some free samples. Natural Options often runs sales at their store during the hours of the Farmers' Market so make sure to stop by their stand before heading to their store.
Next was a farm from Cochranton with some delicious tomatoes from their greenhouse. An unexpected treat! Then, I picked up a pack of 6 pepper plants from Sandy for $1 for my garden. My best bargain of the day.
The last stand I visited was Pastries by Andrea which was giving out free samples of their baklava and brownie bites. Anything made by Andrea is delicious so I impulsively bought a package of the brownies to help celebrate my son's tenth birthday. My children were ecstatic about this purchase.
I hope I've enticed you to stop by the Olde Town Farmers' Market between 3pm and 6pm next Thursday. Since there were wonderful farm fresh eggs there today, let me share with you my favorite egg salad recipe. I must warn you - once you've had farm fresh eggs, you will never want to buy eggs from the grocery store again. You may become like me stalking farmers throughout the winter to find fresh eggs. Enjoy the recipe!
Egg Salad
8 hard-cooked eggs, chopped
1/4 cup mayonnaise
1 tsp snipped fresh dill or 1/4 tsp dried dill weed
1 tsp Dijon style mustard
1/2 tsp white wine vinegar or lemon juice
1/4 tsp salt
1/8 tsp pepper
Optional - 8oz asparagus cut into 1 inch pieces or 1 cup small broccoli florets
If using asparagus or broccoli, cook it in a small saucepan of boiling water for 3 minutes. Drain and rinse under cold water. Drain well.
In a large mixing bowl, combine the eggs and asparagus/broccoli (if using). Stir in the remaining ingredients. Enjoy on a bagel or hearty bread.
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