edible vermont

Take a look at these beautiful eggs I was given from the farm!  I love the soft green ones.  I love that they're a little dirty.  I love thinking about what I'm going to make with them even more!

Don't these eggs just scream "spring time!"?  They make me very happy. 

(You know what else makes me happy?  The zoom lens I've been playing around with here.)

Oh, and hey... Eggs also just happen to be on the cover of this season's Edible Green Mountains.  Have you checked it out yet?  It never disappoints me.  It's always full of exciting local food news and recipes.  Like the recipe for Cinnamon Swirl French Toast with Maple Whipped Cream that I've been wanting to try.

And the magazine always points me in the direction of some great new food venue.  Yesterday I finally got a chance to visit Panadero, a tiny bakery that was featured some months back.  Their chocolate croissant was so delicious... The flavor of the bittersweet chocolate enveloped in flaky crust makes me want to learn more about pastries.

Now I'm dying to visit Cheese 'N Crust Souperstar, a little cafe located in an old converted bus stop that donates a bowl of soup to a hungry Vermonter every time (!) they sell a bowl.  And their soups sound so unique: lemon basil artichoke, curry summer squash, and tomato basil asparagus, to name a few.  Mmm.

Happy spring!  Drop me some suggestions for what to do with these wonderful eggs.