Poultry Fun Facts: provided by our egg producer, Tim Kuebelbeck

The most eggs laid by a chicken in one day is seven. If you make the chicken think it is daylight, even at night, they'll lay eggs that are bigger with harder shells. The largest recorded size of a chicken egg was 12 ounces, and measured 12¼ inches in diameter. The greatest number of recorded yolks in one egg was nine.

Did you try a new recipe that has quickly become a favorite? What did you do with your Nero Tondo radishes? E-mail recipes to us to share with other subscribers or our friends at the food pantries.

Carrot Top Scramble

http://cheaphealthygood.blogspot.com/2009/07/veggie-might-carrot-topsno-joke.html

 1 tbsp olive oil
1/3 med onion, chopped
3 cloves garlic, minced
carrot greens, chopped
1 cup canned diced tomato (or fresh)
4 eggs (I used two whole eggs and two egg whites)
2 tbsp fresh cilantro, chopped
salt and pepper to taste

1) Sauté onion in a little olive oil for 2 - 3 minutes; add garlic and continue to cook for another minute or so.

2) Toss in chopped carrot greens. Stir and cook for 2 - 3 minutes until they begin to wilt.

3) Add diced tomato and simmer covered 3 minutes.

4) Crack eggs into mixture and scramble until well combined.

5) Top with cilantro. Season with salt and pepper to taste.

6) Serve with toast and veggie sausage. Marvel at how resourceful you are. 

Grilled Carrots with Carrot Greens Pesto
(makes 4-6 appetizer-sized servings)
 http://noteatingoutinny.com/2010/07/18/grilled-carrots-with-carrot-greens-pesto/

1 bunch carrots (as fresh as you can find, and preferably thin)
greens from that bunch of carrots
1 large clove garlic
about 1/2 cup and 1-2 tablespoons good extra-virgin olive oil
salt and pepper to taste
optional, for the pesto: nuts such as pine nuts, walnuts, pecans, almonds, etc., and parmiggiano-reggiano

Snip the carrots from the greens leaving about 1/2-1 inch of the stem on the root. Set carrots aside. Remove any long stems and wilted leaves from the leafy greens. Bring a pot of salted water to a boil and boil the greens for about 1 minute. Drain well for at least 5 minutes. Coarsely chop the garlic clove and the greens, and transfer to a food processor as well as salt, pepper, the 1/2 cup of olive oil and optional pesto ingredients. Pulse for a few seconds, stopping to scrape down mixture with a spatula as needed, until well blended. Taste for seasoning, adding salt and pepper as desired.

Cut carrots lengthwise so that they're about equal in size and thickness (you may want to halve skinnier carrots lengthwise, or quarter them). Drizzle with olive oil just to coat and season with salt and pepper. Get a grill hot (Note: or substitute heating a cast-iron or heavy-bottomed pan) and place carrots cut side-down. Let cook for 1-2 minutes, or until charred marks form on the underside, and flip. Cook another 2-3 minutes, turning occasionally, until each side is slightly charred and remove from heat. Serve with the pesto.

Carrot Tops and Quinoa Soup
 http://www.food.com/recipe/carrot-top-quinoa-soup-273145

1 tablespoon light olive oil or 1 tablespoon canola oil
1/2 sweet onion, diced
4 cups water
4 medium carrots, peeled and cut into 1/4 inch rounds
1 cup carrot tops, washed and finely chopped
2 teaspoons beef bouillon granules
1/2cup quinoa, rinsed
sea salt, to tast 
fresh ground black pepper

In a 3-quart pot, sauté the onion in oil until translucent, then add the remaining ingredients and simmer for 20-25 minutes. Season with salt and pepper.

 

Look forward to more cucumbers, beans, peas, zucchinis, scallions, and greens of some sort. At some point over the next few weeks we'll start digging potatoes. We planted 6 varieties totally 120 pounds of seed potatoes! How many pounds do you think that will produce?