Coming Next: The Whole Egg

in the Kitchen:
Tuesday, Tressa Yellig demonstrates how to make a Dungeness Crab and Green Garlic Quiche (also using duck eggs) from locally sourced ingredients. Yellig is executive chef, and owner of Salt, Fire, and Time a prepared foods grocery, and one of the first “Community Supported Kitchens” (CSK) in the country.

to the Field
Wednesday, we visit a small sustainable farm where Claire Carver combines work as a farmer, and her lifelong passion to paint. Along the way, we see some of her amazing paintings as she shares her personal views about her art, and of her life on the farm.

Food Wisdoms
On Thursday, Carver shares her first-hand knowledge of the care that goes into producing a dozen eggs on her farm.

Leave a Reply

Your email address will not be published. Required fields are marked *

  • Kristy Lombard’s 3-Legged Pitchers 1032KLC
  • The Kristy Lombard Collection
  • The Nancy Arcement Goat Pillow Collection
  • Nancy’s Decorative Pillows – Nubian Goat 1061NAF
  • The Debbie Dean Collection
  • Debbie Dean Medium Oval Platter 1004DDC
  • Tonya Gray's Magnetic Chalkboard  Magnetic Chalkboard 1085TGH
  • The Ayers Creek Farm Preserves Collection
  • Ayers Creek Farm Mirabelle Preserves 1076ACFF