Match the layers with the eggs
A chicken’s genetics determine the color of eggs. White egg layers have white earlobes and varying shades of brown egg layers have red earlobes.  The Americana or “Easter Egg” chickens lay green and blue eggs.

A brown egg will taste the same as a white egg?
A brown egg will taste exactly the same as white egg unless it is fed differently. Our chickens get exercise, fresh air and a more natural diet. That’s the real difference!

Hard boiled or Raw?
Can’t remember which egg is which? The answer is only a spin away. Simply spin the egg and pay close attention to how well it spins. If the egg spins well, it’s hard boiled. However, if the egg wobbles and spins slowly, it’s raw. A hard boiled egg is solid inside whereas a raw egg is fluid. When you spin the raw egg, its center of gravity changes as the fluid inside the egg moves around. This results in the wobbling motion you noticed in the raw egg. As soon as the raw egg starts spinning, touch it briefly with your finger just long enough to stop it. When you take your finger away, the egg will continue to spin for just a quick second. This is due to the inertia of the fluid inside the egg. When the hard boiled egg is spun, the solid center immediately moves with the shell, causing little resistance to the spinning motion.

The Floating Egg
When you place an ordinary egg in a vessel of water, does it float or sink?  The answer has to do with density: if the egg is denser than the liquid surrounding it, it will sink and if the liquid is denser than the egg, the egg will float.  What do you think will happen if the density of the egg is equal to that of the liquid?

Do all eggs spin the same?
What happens to a hard boiled egg when it spins?
The hard boiled egg spins around easily because it is a solid. The insides of the egg have been cooked- it is not a liquid inside. A solid object has what we call a “fixed balance point.” The raw egg is liquid inside. The liquid is slashing around as it moves- there is no balance point in it. This makes it hard for them to spin.

Take an Egg for a Spin
Friction between the eggshell and the tabletop pushes the spinning egg up.
This trick astounds people because the egg appears to be defying gravity. Rather than lying down comfortably (as many of us prefer), the egg spontaneously stands on end.

Ingredients:

8 Carrots

2 Cucumbers

Preparation:

Wash and rinse both cucumbers.  Trim the skin off and set them aside. Wash and rinse the carrots. Feed the vegetables into the juicer one by one. Stir to make sure both juices are evenly mixed.

Here is the array of 16 pies I made over two days to give to Maria’s  family tonight at the Christmas party.
Special recognition goes to Peter Marshall and his wife for the Heirloom Long Island Cheese Pumpkins, from Peter’s Pumpkin Patch in Shakopee, MN.
These are the pie pumpkins my grandfather grew on our farm. He must be smiling down from heaven.
Notice also the hand woven Amish pie carrying baskets–two pies each!
Next week I start pie baking for our local friends…

Kathleen

Ingredients:

• 3 Tbs Raspberry jam
• 2 Tbs Olive Oil
• 3 Tbs Red Wine Vinegar
• 1/2 Tsp Dijon Mustard
• Pepper

Directions:

In a container with a tight lid, combine all ingredients and shake well.  Refrigerate for 2 hours or more.

Pour over your favorite salad ingredients like spinach, tomatoes, onions, mushrooms, strawberries, almonds, a chopped hard boiled egg, etc.

3 tablespoons olive oil

 2 red onions, chopped

3 tablespoons butter

3 cloves garlic, minced

5 large vine-ripened tomatoes, cored, peeled and chopped

1 1/2 teaspoons sugar

1 tablespoon tomato paste

1/4 cup packed chopped fresh basil leaves

3 cups chicken broth

1 tablespoon salt

2 teaspoons ground black pepper

3/4 cup heavy cream

Croutons and julienned basil leaves, for garnish

Directions

Heat the olive oil and butter in a large pot over medium-low heat. Stir in onions and sauté until tender (about 10 minutes). Add the garlic and cook for 1 minute. Mix in the tomatoes and chopped basil. Add sugar, tomato paste, salt, and pepper and stir well. Pour in the chicken broth and reduce the heat to low. Continue cooking 20 – 25 minutes (until the tomatoes are very tender).

Transfer soup to a blender and blend until smooth. Return to the pot, and bring to a boil. Reduce heat to low, and gradually mix in the heavy cream. Pour soup through a strainer before serving. Serve with julienned basil leaves and/or croutons.

Ingredients:

PREPARATION:

Ingredients:

1 Dozen Pumpkin Blossoms
3 Eggs
1 dozen Saltine Crackers
Salt
Pepper
1/2  stick of Margarine

Preparation:

Crush crackers  and place in a bowl.   Add salt and pepper to taste.
In a different bowl, scramble eggs.  Dredge pumpkin blossoms gently in egg batter, then into the cracker crumbs.
The flowers are tender, so it is better to set the blossom in the cracker bowl and pat on the crumbs.  Turn over and repeat.
Place directly into a frying pan with margarine.  Cook until slightly brown.
Remove from pan and place on a paper towel to drain.