The incredible, edible Easter egg: Wrap an egg (or many) of any color in layers of red onion skin (easier when skin is wet), wrap egg in aluminum foil, boil in salted water with a splash of vinegar for fourteen minutes. Run under cold water until cool enough to handle, unwrap, admire the cool patterns, then refrigerate until ready to eat.

Foote Street Farmstand Menu week of March 29th:

Parsnip Puree~Local parsnips & Milk, salt & pepper. Surprisingly sweet & flavorful. Sean served this with Israeli couscous, or sub local wheat berries.

roasted Root Veggies~Local organic carrots & potatoes, organic sweet potatoes, beets & red onions, our garlic, salt, pepper & olive oil, Balsamic vinegar, tossed with our fresh thyme. Serve over wilted spinach from Mtn. Yard Farm!

Chevre & Buttermilk Dressing~I decided to bring this back this week to go with our neighbors’ fabulous greenhouse greens - - Organic spinach & braising mix from Mtn. Yard Farm & maybe Nola’s greens by the weekend.

Potato-crusted Quiche~Asparagus, Local eggs, roasted local organic shallots, with or without dairy (Vt. Ayr cheese & local milk), salt, pepper & nutmeg. Wheat-Free. Crust: Local potatoes, organic onions, olive oil.

Baked goods this week: Tues. multigrain bread, currant scones, cookies. Weds. currant scones & cookies, Thurs. ginger scones & cookies, Fri. potato bread, apple pies, ginger scones, cheese scones & macaroons. Sat. Pies & cheese scones.

Easter specials attached.

***Pre-order forms for seedlings are on the counter, potting soil is in & we have a beautiful selection of seeds from Seed Savers Exchange available for starting your garden. ***

Open Tuesday - Saturday!