This is the time of the year where things are growing fast, both plants and animals. One place you notice it is in the yolk of eggs from pasture-raised chickens. The green grass and bugs that enter their diet give the yolks a deep, dark yellow color, a sign of their increased nutrition. When I serve the egg salad recipe below to people they often ask if I added mustard or tumeric because of the wonderful color of the Parker Farm eggs we use.

While we don’t have a bug share, the chicken does show how eating the things growing fresh around you can make for healthy living. If you are still learning to cook all of those greens, we suggest trying the kale chip recipe from last year. While a choice this week, we will have more kale over the next couple weeks. You can also go to the Greens section of our Recipe page for everything from Steamed Tat Soi with Peanut Sauce to Radish with Arugula Salad.

While the wet cool weather wasn’t liked by all the vegetables this Spring, some have really flourished. In particular the lettuce has met all of our wishes so far. This week we will be handing out one of our more interesting looking lettuces—Forellenschluss. Meaning “like the back of a trout” in German, it is a wonderful romaine style lettuce. Each head is spotted differently, the variety being quite a pretty sight in the field.

Egg Salad
At the end of last year we made a big batch of green tomato and pepper relish at Bad Seed. We use it all the time in egg and potato salads. You can find the recipe here. For us it’s our secret ingredient.

6 hard-boiled eggs (Parker Farms or other pasture-raised chicken eggs)
2 to 3 tbsp mayonnaise
2 to 3 tbsp pickle or pepper relish
2 tbsp finely chopped Lovage, dill, parsley or cilantro
1/2 cup chopped Asian green
1/4 cup chopped green garlic or scallion
¼ tsp salt

Chop eggs with a knife or an egg slicer. Add remaining ingredient and mix.