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Sunday, February 27, 2011

Treasures from the Farmers Market

I stopped by the Farmers Market at the Dixie Classic Fairgrounds yesterday. There are few farmers there this time of year, but I still scored a great haul: fresh picked radishes, potatoes, grass fed beef, butter crunch lettuce, mesclun lettuce, golden oregano, Italian parsley and golden-edged thyme, and... wait for it... quail eggs!

Who could resist these tiny little speckled and marbled eggs that looked like burled wood? The quail eggs came from Mill River Farm of Mount Airy, NC (my home town, a.k.a., "Mayberry"), who also offered pastured chicken, pastured pork and grass-fed "limousine" beef. I asked the farmers how to prepare them. Their favorite quail egg dish is Scotch Quail Eggs, (recipe on their website) which involves wrapping the boiled quail egg in pork sausage and then frying it. Also served boiled, eaten on a salad, made into teeny tiny deviled eggs and even in sushi. Mill River Farm also has quail meat available. I decided to start with the quail eggs and go from there.
Quail eggs from Mill River Farms Mt. Airy, NC
In just a few weeks, the Farmers Market will be bustling with more farmers as produce and flowers start coming in, which will also bring back more bakers (like the scrumptious Camino Bakery) and the crafters. The Winston-Salem Farmer’s Market is open to the public on the Dixie Classic Fairgrounds every Saturday throughout the year from 6 am to 1 pm. Enter parking area off of 27th Street.


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