Early May meals: how to use milk & eggs

May on our farm is a time of abundant milk, eggs, fresh cheese, and greens, and lots of different ways to use them all.

Basic green salad; lettuce & greens mix, chopped green onions, sliced radishes, and farm-made feta cheese:

Quiche; milk, fresh ricotta, eggs, chopped greens & green onions, & herbs, all farm-sourced; crust of homemade bread crumbs. That’s an onion flower in the middle as a garnish. Delicious.

Not photographed:

Homemade ravioli stuffed with fresh farm ricotta, greens, & herbs, topped with a butter/sage sauce.

Lasagna with homemade noodles, farm ricotta, greens, preserved tomatoes, and more.

Breakfast sandwiches of fresh bread, topped with scrambled eggs, herbs, onions, and farm feta.

Simple custards of eggs, milk, sugar, and cinnamon.

We love seasonal menus…

2 thoughts on “Early May meals: how to use milk & eggs

  1. No, sorry, they're already done for the year. Goose laying season is annoyingly short and not well-coordinated with market season. I had been hoping for a week or two, but no such luck. One is sitting on eight eggs, which are due to hatch sometime in the next week. As we found last year, not all eggs hatch, but we're hoping for at least some young ones to raise for meat sales this fall.