Jesse loves his cage free, organic hens

Jesse loves his hens! Did you know that Jesse has been back working on the family farm since 2000? He graduated from Bates College in May of 2000 and started his new egg-sperience a day later alongside his dad, Gerry.

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Are you ready to “Stand Up for Real Food?”

This Saturday, May 19th, 2012, Pete & Gerry’s Heirloom Eggs and Root Restuarant will be joining together to celebrate Real Food.  We are joining Jamie Oliver’s Food Revolution to bring people together at the dinner table to create a discussion about the origins of our food in this country.

Chef Larcom's Signature Deviled Eggs using Pete & Gerry's Heirloom Eggs

Root of Bethlehem NH will be serving their signature deviled eggs made with Pete & Gerry’s Heirloom Eggs as part of their Food Revolution Day celebration .  All proceeds from the deviled eggs will be donated to internationally-known Chef Jamie Oliver’s non-profit Food Revolution foundation.

Located at 2085 Main Street in Bethlehem, New Hampshire, Root uses fresh local ingredients to support local farms. Executive Chef Rich Larcom has been committed to farm-to-table from-scratch cooking his entire career and pioneered local sourcing long before it became a trend. A Bethlehem resident, he has built relationships with many area farms and suppliers over the years.

Farm-to-Table

“Fresh food just tastes better,” says Chef Rich. “A lot of times I tell our farms to bring what’s ripe and then base the menu on what’s available. I let the farmers decide what’s coming about.”

In addition to their farm in Monroe, New Hampshire, Pete & Gerry’s produces eggs from cage-free hens on more than 35 other small family farms throughout the Northeast. Their Heirloom Eggs—blue shelled Ameraucana and dark-brown shelled Marans— come from two heritage breed hens that pre-date commercial agriculture.

“We’re excited about raising these two traditional breeds to preserve flavor and genetic diversity,” says Pete & Gerry’s owner Jesse Laflamme. “And by keeping them on small family farms, we’re helping to keep those farms in business. Food Revolution Day is a great way to celebrate local farms.”

Root’s hours on May 19^th are from 4:00 to 9:00 p.m. Reservations are recommended.

About Food Revolution Day

Chef Jamie Oliver created Food Revolution Day as “a global day of action for people to think about where their food comes from and get back into their kitchens.” It will take place May 19.

“There are so many incredible people working on this issue that we wanted to provide a platform for anyone with skills and knowledge around food — chefs, gardeners, food bloggers, food educators, etc. —to start a real food movement in their community.” Oliver says.  “We hope to inspire future projects at a grassroots level and connect neighbors who can support each other in standing up for real food.”

“Together we can change the way people eat by educating every child about food, giving families the skills and knowledge to cook again, and motivating people to stand up for their rights to better food. Add your voice to the conversation with your best cooking and food education tip, favorite ingredient, or tell us why you support the Food Revolution and what actions you are taking.”
To find out more about where the proceeds from the sale of the deviled eggs will go take a look at what Jamie Oliver has to say:

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May 31st-June 1st 2012, Brattleboro, VT

The second annual Slow Living Summit will be held May 31-June 1 in downtown Brattleboro, VT.  The Slow Living Summit will bring together influential speakers coming together to discuss topics on Slow Economics, Slow Communities, and Slow Politics.  Jesse will be speaking on a panel ” MANAGEMENT: The Green Entrepreneurs Toolbox: Success stories across energy and food,” on Thursday, May 31  from 4:25-5:40. Jesse along with other “green entrepreneurs will be discussing building a business from the ground up with a constant focus on sustainability.  We hope you will decide to attend this important summit on Slow Living-being aware of our impacts on the environment, the community, and our economic stability.

To fond out more about admission to the Slow Living Summit please click on the image below and also visit the Slow Living Summit Website to find out more about the sessions, the speakers. We hope to see you at the Summit!

You are invited to the Slow Living Summit 2012-Please click on the butterfly to find out more.

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One of my absolute favorite breakfast dishes is French Toast. This is a dish that I often make for my kids on Sunday mornings and also sometimes even for dinner.  French toast is a a dish that can be served in it’s simplest form such as our Really Quick French Toast drizzled with Real Vermont Maple Syrup. Or if you if you are feeling more ambitious and want to use a seasonal ingredient such as Rhubarb, try Janice Cole’s Strawberry-Rhubarb Baked Custard French Toast.

Really Quick French Toast

When I make French toast I love choosing the perfect bread for my French toast and drenching it in the golden Pete & Gerry’s Organic Egg yolk mixture which also includes Stonyfield Organic Whole Milk, and cinnamon. When the French toast is a prefect golden brown I like to serve it with bananas or fresh berries.

Chef Vittorio Ettore, chef and owner of A Tavola in Winchester, MA and Bistro 5 in Medford, MA shares his version of French Toast. In today’s edition of the Boston Herald, “Get Kids Involved in the Kitchen this Mother’s Day,” he demonstrates how to create an excellent Mother’s Day French Toast using our Pete & Gerry’s Heirloom Eggs.

No matter how you prepare your French Toast, as long as it is made with love on Mother’s Day it is sure to be a big hit with Mom!

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La Silhouette Restaurant 362 West 53rd Street New York, NY 10019 T: 212 581-2400, 212 581-1045 (Direct)

Next time you venture into the Big Apple for a bite to eat be sure to add La Silhouette to your culinary tour. Executive Chef Matthew Tropeano formerly of La Grenouille has prepared a “Slow-Poached NH Heirloom egg with white asparagus-mascarpone puree, truffle vinaigrette, and rustic breadcrumbs” for the spring menu.       This dish includes bright flavors of spring  such as fresh asparagus and lemon zest, the perfect accompaniment for our rich golden Pete and Gerry’s Heirloom Egg Yolks. Chef Tropeano has shared his recipe with us and if you are a master in the kitchen we encourage you to try it and share your experience with us.

SLOW-POACHED NEW HAMPSHIRE HEIRLOOM EGG

WHITE ASPARAGUS-MASCARPONE PUREE, TRUFFLE VINAIGRETTE, RUSTIC BREAD CRUMBS

Pete & Gerry's Heirloom Egg-Slow Poached

For the Rustic Bread Crumbs:

6pc country bread, sliced, de-crusted, and dried out overnight

1 cup of Parmesan cooked at 350 for 10 minutes on a sheet pan to make a “tuille”

Zest OF 3 lemons

1/4CUP of chopped parsley

Sea Salt to taste

Fresh cracked white pepper to taste

1/4 cup of olive oil

3 cloves of roasted garlic, smashed into paste

Mix all ingredients. Blend in food processor, and reserve.

 For the Truffle Vinaigrette:

1/2C Sherry Vinegar
1 Egg Yolks
1TBSP Dijon Mustard

3/4C Olive Oil
3/4C Canola Oil

1TBSP + 1tsp Truffle pieces, chopped
1tsp Salt
1/2tsp White Pepper, fine ground

Blend vinegar, egg yolks, and Dijon mustard in blender

Slowly add in the Olive and Canola Oil

Transfer vinaigrette to a bowl and whisk in salt, white pepper, and chopped truffle (do in bowl not in blender to truffle stays chopped, not pureed)

Transfer to quart container

For the White Asparagus-Mascarpone Puree:

12 pc white asparagus, peeled

¼ cup mascarpone cheese

1/8 cup grated parmesan cheese

Freshly grated nutmeg to taste

1.)    Bring 2 qts of salted water to a rolling boil. Place the white asparagus in the water and cook 5-9 minutes depending on thickness of asparagus. Once the asparagus is tender, remove from water and place in ice bath.

2.)    Trim the asparagus tips, about 2 inches from the top of the tip. With the asparagus bottoms, puree in a blender with the mascarpone and Parmesan. Heat puree in a pot, cover and reserve for use.

For the Egg:

6 Pete & Gerry’s Heirloom New Hampshire Eggs

1.)    Place the eggs in water at 162 degrees exactly, cook for 1 hour. After one hour carefully remove from the water and place in a bowl with lukewarm water.

To Assemble Dish:

Place the asparagus puree on the bottom of the plate, put the asparagus tips around the puree. Gently crack the egg open and slide the egg on a spoon. The egg will be beautifully soft and custard-like. Place on the puree. Top with salt, cracked pepper. Dress with the vinaigrette and then sprinkle the bread crumbs over the dish.

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My mom's homemade bread

When I was little I longed for snow days not only for a day off from school but also for the reward of freshly baked warm bread with butter melting after a busy morning of sledding.  The smell of the bread would lead us out of the cold and into the kitchen. My Mom has always loved baking bread. I remember helping her knead the bread to create perfect loaves which would arrive golden brown from the oven and into our eagerly open fingers.

Piper and Nana make bread

My mom still makes bread and my Dad claims it makes the best toast (which it does). The smell of freshly baked bread is still one of my favorite things. Whenever my mom comes to visit I always hope that we will make bread, a skill which I am still hoping to add to my culinary toolkit. I love watching her teach my children how to knead the dough.

My mom is always searching for the perfect recipe and also the best ingredients. Some of her favorites now include our Pete & Gerry’s Organic Eggs, fresh maple syrup which has become a regular gift under our family Christmas tree, and King Arthur Flour every bakers staple ingredient.

A baker's staple ingredient

Do you enjoy making bread? Are you learning how to make bread? Do you have a favorite bread recipe that you want to share? This year at the Annual Strolling of the Heifers in Brattleboro, VT June 1-3, 2012 Pete & Gerry’s Organic Eggs along with King Arthur Flour and many others will be sponsoring “The Great New England Bread Baking Competition.”  There will be two categories, Quick Breads and Yeast Breads.  Anyone can enter a recipe aslong as it is received by May 18th (strollingheifers@gmail.com).  To find out more about the rules and how to enter please visit the Strolling of the Heifers website. Also be sure to find out more about this “MOOOO-VING” event as the parade of heifers is not to be missed!

MOOO-VIE Star

You will be egg-cited that you decided to attend and perhaps your bread will be picked as the winner and you will get a standing “OVA-tion!”

June 1-3, 2012-Brattleboro, VT

Also, don’t miss our “All-Organic Breakfast Bar” after the parade where you can find our New England famous breakfast sandwiches!

Organic Fuel . . .Egg-cellent!

 Related Articles:

http://www.reformer.com/food/ci_20337705/strolls-bread-competition-test-home-and-professional-bakers

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Do you have something special planned for the weekend and are you in need of a dessert to amuse the palates of your guests?  I recently discovered Bianca Garcia’s blog Confessions of a Chocoholic which is filled with recipes for anyone with a sweet tooth.

Bianca delicately details how to use our Pete & Gerry’s Heirloom Eggs to make a “Salted Caramel Pot de Creme” from Whitney Chen at online foodie magazine Gilt Taste. Just looking at the final product has made me want to add this recipe to my list of recipes to try. Please take a look at her blog to find out more about this recipe as well as her other culinary adventures.

Salted Caramel Pot de Creme

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The agricultural landscape in the United States has changed drastically since Jesse’s Great Great Grandfather Robert Ward began farming in Monroe, NH.  Pete and Gerry’s Organic Eggs has successfully been able to adapt to these changes while preserving a practice of sustainable humane agriculture.

Look at all of the chickens!

We have also committed our family farm to growing to meet the demand for our eggs by working with small family farms throughout the Northeast.  We are concerned by the rapid decline in the number of family farms in New England.  The consolidation of egg farms into large-scale caged operations has led to a huge shift away from egg farming in New England. Now Dairy farming is experiencing the same down-trend with the number of dairy farms in Vermont dropping below 1000 this year.

We hope you will support our family farm and our family farmers as we hope to see a revival of egg farming in the Northeast.

Please read “Organic Egg Farm Establishes a New Pecking Order” by Chad Brooks in The Business  News Daily to find out more:

Meeting the hens

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