How To

Tenney Farm
"A True Family Farm"

Why free range eggs?

1/3 less cholesterol, 1/4 less saturated fat, 2/3 more vitamin A, 2X more Omega 3 Fatty Acids, 3X Vitamin E, 7X Beta Carotene -Holds up in the pan -never use hormones, antibiotics, drugs, colorants.

Unprocessed: we don't process eggs, only wash off dirt. Oil interferes with the ability for whites to peak.

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Why duck eggs?

Great for those who have chicken egg allergies -richer taste. Extra Protein in the whites, yolks have higher fat content.

Wonderful for baking-whites whip up higher, eggs create lighter, higher cakes -Broiler Chickens: dressed and ready for your table available come mid-June enjoy the fresh taste of free range meat birds.

Plant Points

If you want to be safe, never plant annuals except for pansies before Memorial Day. Rule of thumb, after this date, we very rarely get a frost. However many if not all but tender perennials can go out before.

Oregano comes in different varieties.
Italian- has strong flavor, used in Italian foods. Brings a robust taste to any dish or sauce
Will need some protection to winter over.

Rosemary- Prostate variety is low growing but can reach up to 2-3 feet. Can very nicely grow in pots on patio during summer. In the winter best in a south facing window. Loves to be watered from the bottom. Best to place pot with holes on bottom on rocks, water the rocks, this will prevent mildew and fungus.

Recipes

Fresh Basil Pesto 2 cups of fresh basil leaves, packed ½ cup freshly grated Parmesan-Reggiano or Romano Cheese ½ cup extra virgin olive oil 1/3 cup pine nuts or walnuts 3 medium sized garlic cloves, minced Salt and freshly ground black pepper to taste	A food processor needed. Combine basil in with pine nuts, pulse a few times in food processor. Add garlic, pulse a few times more. Slowly add the olive in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste. Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.
Pansy Honey Custard Printed from Cooks.com 5 tbsp. Honey 3 tbsp. Finely minced pansy leaves and flowers 2 cups milk ¼ tsp. salt 3 eggs, beaten	Combine honey and pansy leaves and flowers and heat 15 minutes in a double boiler. Place in a covered jar and let mellow 3 days. Scald milk. Add prepared pansy honey and salt: heat until honey is dissolved. Beat ½ cup of the hot milk into the eggs. Beat this back into the rest of the hot milk and pour into 6 lightly buttered custard cups. Sprinkle each with freshly grated nutmeg to taste
Lemon Verbena Cake 1 2/3 cup sugar 1 cup butter flavored Crisco 2 cups cake flour 5 eggs (freshest will make it more fluffy) 1/8 tsp. Salt 2 drops lemon extract 1/4 cup fresh chopped Lemon Verbena leaves or 2 tbl. crushed dried leaves	Mix together the sugar and Crisco. Add the eggs one at a time, mixing before adding another. Add dry ingredients gradually, scraping down sides before finishing. Add the flavoring and verbena leaves. Coat Bundt cake pan with Crisco and flour. Pour mixture into the pan and bake at 325 for 1 hour and 15 minutes or until golden brown (test with toothpick). Set on cooling rack until cool, then turn onto plate.
Rosemary Tea Bread 2 cups water 1 cup raisins 1 tbsp. Crush fresh rosemary 1/4 lb. butter 2 cups sugar 2 eggs 4 cups flour 2 tsp. Baking powder 1 tsp. Vanilla	Combine first three ingredients in a saucepan and bring to a boil. Cook 2 minutes, stirring. Cool. Cream the butter and sugar, then add eggs and vanilla. Stir in raisin mixture alternately with the flour. Fill six well-oiled soup cans 2/3 full. Place cans on a cookie sheet and bake at 350 for 2 hours or until lightly brown. Cool slightly before removing breads from cans.
Strawberry Shortcake 2 cups bisquick 3 tbsp. sugar 1/2 stick butter 1 egg, beaten 1 quart of berries 1/2 cup sugar whipped cream	Add sugar to bisquick. Chop the butter into the flour mixture. Mix well, add egg to mixture. Slowly add milk until dought like, not too milky. Back at 350 for 30 minutes or until lightly brown on top. Take a quart of berries, take off all green tops. Add 1/2 cup of sugar. Use chopper to chop up strawberries. Once shortcake is made, slice and put into bowl. Add a bit of butter on shortcake to taste. Add strawberries with sauce on top. Ending, add whipped cream. Enjoy!
Eggplant Parmesan Crista Salamy Antrim, New Hampshire 588-2574 Started with my mother’s recipe, then I felt I needed to add something more to it Main Dish 4-6 servings 4- Male eggplant (you want to use the males because they are not as seedy. You can tell the difference by looking at the bottom of the eggplant. Males have a rounded end, where the females will have an indent.) 4- Large eggs 3- Cups of parmesan bread crumbs ¼ cup of milk ½ tsp. of garlic powder 2 -8oz containers of chive cream cheese 1- 16 oz. Jar of Prego Meat Spaghetti Sauce or if you desire to make your own that is even better 1- 16 oz. Bag of shredded pizza cheese 1- Small block of fresh mozzarella cheese	Take all the eggplant and cut off the ends. Cut eggplant into ¼ inch round slices. Beat eggs and milk into a bowl. Add bread crumbs and garlic powder in another bowl. Heat up olive oil in large pan. Dip each round eggplant piece into milk mixture then bread crumbs. Put in heated olive oil. Turn eggplant several times till they are slightly crispy on the outside and a fork can go through it. Place on paper towels to drain. Once all the eggplant has been done, take a 13X9 baking dish. Spread some spaghetti sauce on the bottom. Layer the eggplant on the bottom. Take the cream cheese and spread some on each eggplant piece. Dice the Mozzarella cheese and add some to the top of the eggplant. Sprinkle some pizza cheese and then more sauce. Once this is done, do the same thing again starting with the eggplant rounds until you the top of the dish. Add sauce and last of pizza cheese to top. Bake at 350 for 30 or until bubbly. Serve with nice side salad and garlic bread. Enjoy!