Meyer Lemon Curd Recipe

This is soooo delicious. Meyers are the cadillac of lemons and this treat showcases their incredible flavor. The only problem you'll have making this simple recipe is staying out of it once it's done! Good to know....I made my first batch with grocery store eggs and it was okay, but had a funny flavor undertone I couldn't identify. Second batch, I used our farm eggs and the difference was amazing. I'm hooked on these eggs!

2 - 3 Meyer lemons

zest of 2 lemons

6 egg yolks

1 C sugar

1/4 C unsalted butter, cut in pieces

• Zest lemons. Put the zest in a food processor with the sugar and buzz until zest is incorporated into sugar.
• Juice lemons - you need a generous 1/2 C of juice. Strain out seeds & pulp.
• Place egg yolks and sugar in heavy, small sauce pan. Whisk together.
• Put heat on low, and stir in lemon juice, using a wooden spoon.
• Continue to stir until the curd thickens and coats the back of a spoon.
• Remove from heat and immediately stir in butter until it completely melts.

Jar the curd and refrigerate it. Expect it to last several weeks, if it stays around that long!

Plant now for Spring!

If you haven't planned and planted your spring garden it's time to get going...there's still a great selection of pansys, violas, snapdragons and the new trailing pansy, Plentifalls, available in a lavender, white and mix. It's always fun to try something new - either a new color combination or a plant you've never grown. We're always happy to put in our two cents worth of advice if you want it - just ask! Don't forget to add a little foliage pizazz to your planters - curly parsley, variegated acorus, carex and even a little lettuce will make your pots memorable. See you soon!

Saturday Vegetable Soup

Saturday Vegetable Soup

We've been making soup for the past several Saturdays and offering samples in the Market. This recipe is a keeper....it's easy, delicious, and healthy too. It calls for all fresh ingredients, but in a pinch, you could substitute box tomatoes or frozen corn. It's an Alton Brown recipe we found on Food.com and we hope you like it.

4 Tbs. olive oil

2 Cups leeks, white part only, chopped (if you're short, add shallots or minced onion)

2 Tbs. garlic, finely minced

2 Cups carrots, peeled and sliced into rounds

2 Cups potatoes, diced (we used our little red creamer potatoes, unpeeled)

2 Cups green beans, cut into 3/4-inch pieces

2 Quarts vegetable or chicken stock

4 Cups tomatoes, peeled and chopped (personally, I'm not peeling them!)

2 Ears corn, kernals cut off the cob. Throw away the cob.

1/2 Tsp. black pepper

1/4 C fresh parsley, chopped

2 Tsp. fresh lemon juice

• Heat the oil in a large, heavy-bottomed stockpot over medium-low heat. Once hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften - 7 - 8 minutes.
• Add carrots, potatoes, and beans and continue to cook for 4 - 5 minutes more, stirring occasionally.
• Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn kernels, and pepper.
• Reduce heat to low, cover, and cook until the veggies are fork tender, about 25 minutes.
• Remove from heat and add the parsley and lemon juice. Season to taste with salt. Serve immediately.