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Sales: On-farm
Hours: Monday thru Saturday, 9am to 5pm.
Products: Angus beef cattle, Dorper sheep and lambs, free range eggs.

Serves 6 with leftovers; recipe by Courtney McDonald

Ingredients:
-3 1/2 pounds butternut, kabocha or acorn squash, peeled, seeded, and cut
into 1-inch pieces
-2 tablespoons olive oil
-salt and pepper, to taste
-1 pound whole-milk ricotta cheese
-1 pkg no-boil lasagna noodles (you may not need all of them)
-1/2 cup heavy cream
-2 large egg yolks
-2 cups fresh mozzarella cheese, grated
-2 tablespoons unsalted butter
-2 Tbsp curry powder
-1/4 cup fresh thyme leaves
-1 1/4 cups chicken or vegetable broth
-1 cup finely grated Parmesan cheese
-1/2 cup crumbled goat cheese

Preheat oven to 425 degrees. Toss squash, oil, and 1 teaspoon salt on a baking sheet. Season with pepper. Bake until light gold and tender, 25 to 30 minutes. Let cool.
Reduce oven temperature to 375 degrees. Combine ricotta, cream, yolks, and mozzarella in a medium bowl. Season with salt.
Melt butter in a small saute pan over medium-high heat. As soon as it starts to sizzle, remove from heat and add curry powder and thyme. Set aside.
Place squash in a medium bowl and mash 1/2 of it with the back of a wooden spoon, leaving the other 1/2 in whole pieces. Gently stir in curry-butter mixture and broth. Season with salt and pepper.
Spread 3/4 cup of ricotta mixture in a 9-cup baking dish. Top with a layer of noodles. Spread 1/2 of the squash mixture over noodles. Top with a layer of noodles. Spread 1 cup of ricotta mixture over noodles. Repeat layering once more (noodles, squash, noodles, ricotta). Sprinkle Parmesan over ricotta mixture, and top with the crumbled goat cheese.
Place baking dish on a rimmed baking sheet, and bake until cheese is golden and bubbling, 30 to 35 minutes. Let stand for 15 minutes before slicing and serving.

Serves 4
Recipe by Courtney McDonald

Ingredients:

  • 1 bunch asparagus, tough ends removed
  • 1 stalk green garlic, ends trimmed and thinly sliced
  • 1 bunch radishes, thinly sliced
  • 2 eggs
  • 1 Minneola tangelo, zest removed, peeled and segmented
  • 1/3 cup extra-virgin olive oil
  • salt and pepper, to taste

Preheat oven to 400 degrees.
In a medium mixing bowl, toss the asparagus, Minneola tangelo zest and sliced green garlic with 3 Tbsp. of olive oil. Season with salt and pepper and spread the asparagus onto a rimmed baking sheet. Roast in the oven until just tender, 8 to 10 minutes. Remove from the oven and set aside to cool to room temperature.
While asparagus is cooling, hard boil the eggs. Place eggs in a small pot and cover with cold water. Bring to a rapid boil, then reduce heat to a simmer. Once simmering, cook the eggs for exactly 8 minutes, then plunge into ice water to chill. Once eggs are chilled, peel the shell and slice eggs into 8 wedges.
Arrange the roasted asparagus on a serving platter. Arrange the egg, tangelo segments and sliced radish on top. Drizzle the platter the remaining olive oil. Season to taste with salt and pepper and serve immediately.

HARMONY FARMS

Kim and Dave Alsup
6766 Horseshoe Bar Road, Loomis, CA 95650
559-260-4725
Email: alsup.kim@gmail.com

Hours: We sell on farm by appointment, please call first.
Products: Heritage chickens, pastured duck eggs, and pastured chicken eggs
About Us: We are a Loomis ranch family, Kim and Dave Alsup, with deep roots on our farms in California and Tennessee, respectively. We believe in responsible, sustainable farm to fork nourishment. In Loomis, we raise heritage breed chickens and Rouen ducks, both for their eggs and meat. We believe that by sharing our wholesome meats and eggs with others who respect naturally raised livestock, our values and purpose are fulfilled.

Makes 1 tart

Ingredients:
-2 large eggs, lightly beaten
-3/4 cup sugar
-1 Tbsp. heavy cream
-¾ cup buttermilk
-4 Tbsp. melted butter
-1 ½ Tbsp. fresh mandarin juice
-1 Tbsp fresh lemon juice
-zest of 1 mandarin
-3 Tbsp. all-purpose flour
-1 prebaked sweet tart crust (recipe below)
-1/4 cup sweetened whipped cream

Preheat oven to 300 degrees F. In a mixing bowl, whisk together the eggs, sugar, cream, buttermilk, and melted butter. Slowly whisk in the mandarin and lemon juice, zest and flour. Whisk until all lumps of flour have disappeared. Carefully pour buttermilk mixture into the prebaked tart shell. Place onto a baking sheet and bake in the preheated oven until tart is just set (when gently tapped the center should no longer jiggle), about 35-45 minutes. Allow to cool to room temperature, then slice into wedges. To serve, top with whipped cream and garnish with a sprig of fresh mint, if desired. Wrap leftover tart in plastic and store in the refrigerator.

Flakey Tart Dough
Makes 2 tart crusts

Ingredients:
-2 1/2 cups all-purpose flour
-1 teaspoon sugar
-1 teaspoon salt
-12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 1/4-inch pieces
-5 tablespoons cold lard or shortening, cut into pieces
-Ice water

In the bowl of a food processor, combine the flour, sugar, and salt. Pulse to combine. Add the butter and shortening, and pulse until the mixture forms little balls, and no chunks of butter or shortening remain, 5 to 10 times. Do not over process.
Transfer to a large bowl. Sprinkle with 1 tablespoon of the ice water. Repeat 3 times more. Using your hands or a wooden spoon, stir the mixture until it just begins to come together as a dough. If necessary, add more water, 1 tablespoon at a time.
Divide the dough into 2 disks. Wrap in plastic wrap, and refrigerate for at least 30 minutes. Preheat oven to 400.
Once dough is chilled, roll each ball out into an even circle. Carefully lay into tart pan and prick all over with a fork. Quickly chill for another minute in the freezer.
Blind bake the tart shells by cutting a piece of foil to cover and filling the tart crust with dry beans or pie weights. Bake in the preheated oven until golden, about 15-20 minutes. Cool completely before adding any filling.

MARTHA’S GARDENS

Tom & Cindy Fossum
2925 Brennans Road, Newcastle, CA 95658
530-305-5062 (Tom) or 530-755-7655 (Cindy)
Email: marthasgardens2925@gmail.com
Follow us on Facebook

Sales: On-farm, variable hours; Farmers’ market Downtown Lincoln on Thursday nights, 5 to 8 pm; Blue Goose Market in Loomis on Saturdays, 9 am to 1 pm; CSA subscriptions available.
Hours: Please call for hours.
Products: Located in Newcastle, Martha’s Gardens is a family farm specializing in ornamental flowers, vegetables, fruit and free range eggs.
About Us: Martha’s Gardens is owned by Tom and Cindy Fossum and is named after Tom’s mother who loved gardening and the farm. The farm has been in Tom’s family for 48 years and was once a pear and plum orchard before Tom’s father, Marion, turned it into pasture for raising beef cattle. Farming was once Tom’s early ambition. Circumstances changed and he went into the engineering profession working for a number of cities and counties in California over the past 26 years. Tom still works for a nearby County while helping to run the farm.

Cindy was raised mainly in Iowa, Nebraska and Texas. Cindy’s father, James, was a career military man so the family either moved or stayed with relatives. During Cindy’s early years she spent a lot of time at her Grandparents farm in south eastern Iowa where her mother, Ruth, grew up. Cindy’s happiest memories are of the time spent on the Iowa farm. Cindy always had a passion for horticulture and after coming to California in the early 1980’s she began taking ornamental horticulture courses at Sierra College and working for local nurseries. She had to suspend her studies to go to work for the post office as a rural letter carrier. She eventually retired from the Auburn Post Office in 2007. She went back to school and received her Associates degree in 2008 from Sierra College.

Martha’s Gardens is six and a half acres of rich Placer soil in the bottom of a small valley along Brennans Road in Newcastle. After the death of Tom’s parents in 1998 and 2006 the property fell into disrepair so in 2009 Tom and Cindy made the decision to move from their home in Loomis back to the farm to bring the farm back to life. Cindy and Tom work as a team with Cindy providing the creative force and Tom the technical knowhow to bring Cindy’s vision to reality. This has worked to transform the property into a series of display gardens surrounding production gardens for the ornamental flowers and fresh vegetables they grow and sell.

The production gardens provide growing space for flowers such as Yarrow, Lambs Ear, Lavender (two varieties with more planned), Cosmos, Status, Butterfly Bush, Echinacea, Ornamental Sun Flowers, Gladiolas, Zinnias, Roses and several more that are planned. Vegetables include sweet corn, pop corn, tomatoes, squash (both summer and winter varieties), bush beans, herbs, melons, pumpkins, okra, garlic, peppers (several varieties), carrots, cabbage, broccoli, and cumbers (both pickling and eating varieties). Martha’s Gardens also has a small Nursery and produces house plants, succulents, vegetable starts and herb plants that are sold both on the farm and at our Farmers Market booth.

The Fossum’s have also planted a small orchard with a number of fruit and nut trees and there are plans for an area with Christmas Trees in the future. Recently the newest members of the farm family, the chickens, have begun to produce fresh free range eggs. Once we have our producers certificate we will be offering eggs to our customers.

The display gardens have a number of diverse themes some of which are a Succulent Garden, Japanese Garden, Fragrant Garden, California Native Plant Garden, Rose Garden, Hydrangea Garden, Herb Garden and Woodland Garden. There are several more planned such as a Biblical Garden and Topiary Garden.

In 2012 Martha’s Gardens began selling subscriptions for Community Supported Agriculture (CSA) Harvest Boxes. The CSA boxes are filled with all that is being harvested that week on the Farm with the contents changing as the season progresses. CSA boxes will be available for 2013 in two different price ranges. Like us on Facebook to keep informed as to when we will be taking subscriptions.

Martha’s Gardens is a California Certified Producer and has their Nursery License to sell Nursery Stock. The Fossum’s have truly found their passion and calling and enjoy sharing their farm with visitors. If you want to visit the farm and gardens we are located at 2925 Brennans Road, Newcastle or you can call us at (530) 305-5062.

Serves 2 (with leftovers!)

Ingredients:
-2 large eggs, lightly beaten
-3/4 cup sugar
-1 Tbsp. heavy cream
-3/4 cup buttermilk
-4 Tbsp. melted butter
-1 ½ Tbsp. fresh Meyer lemon juice
-zest of 1 Meyer lemon
-3 Tbsp. all-purpose flour
-1 prebaked tart crust (you could use a store-bought graham cracker pie crust)
-1/4 cup sweetened whipped cream

Preheat oven to 300 degrees F. In a mixing bowl, whisk together the eggs, sugar, cream, buttermilk, and melted butter. Slowly whisk in the lemon juice, zest and flour. Whisk until all lumps of flour have disappeared. Carefully pour buttermilk mixture into the prebaked tart shell. Place onto a baking sheet and bake in the preheated oven until tart is just set (when gently tapped the center should no longer jiggle), about 35-45 minutes. Allow to cool to room temperature, then slice into wedges. To serve, top with whipped cream and garnish with a sprig of fresh mint, if desired. Wrap leftover tart in plastic and store in the refrigerator.

PENRYN RABBIT FARM

Lance Casey
6718 Butler Road, Penryn, CA 95663
916-672-2193
Email: info@lancecasey.com
www.PenrynRabbitFarm.com

Sales: On-farm and local delivery by appointment.  Call Lance at 916-672-2193;
Farmers’ Markets at Auburn Old Town Courthouse parking lot, every Saturday, 8:00 a.m. – noon; Roseville Whole Foods Market at the Fountains, every Tuesday, 8:30 a.m. – 1:00 p.m.; Sacarmento at 8th and W Streets every Sunday, 8:00 a.m. – noon.
Sierra Foothills Meat Buyers Club
Restaurants serving our products: Carpe Vino in Old Town Auburn.
Hours: Please call for appointment.
Tours: Yes, please call for more information.
Products: Rabbit meat, free range chicken, free range duck, eggs, and Rabbit Manure Fertilizer.

Penryn Rabbit Farm is currently raising Rabbits for meat, chickens and ducks for meat and eggs.  We grow our own animal feed starting with organic barley seeds.  We also feed our animals organic feed which does not contain any hormones, no soy and no corn.  Our chickens and ducks free range on our pasture and the ducks have access to our ½ acre pond.  Visit our website (www.penrynrabbitfarm.com) to see videos of how we grow our own feed for our animals.

Sales: Seasonal on-farm
Hours: 10am till dusk, Oct 1 – Oct 31
Tours: Private tours by appointment only.
Products: Pumpkins, wine grapes, beef cattle, eggs, local honey, fruit, vegetables & firewood (seasoned oak).

SERENE GARDENS

7930 Horseshoe Bar Road
Loomis, CA 95650
916-764-8318
Email: sereneleslie@gmail.com

Sales: Restaurants & caterers
Hours: Please call for product availability.
Products: Edible Flowers, greens, garlic, winter squash.  Flower arrangements.

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