eastside farmer’s market


i scored some beautiful head-on shrimp & pullet eggs from this morning at the market.  pullets are the first eggs that drop and are not very well known until chefs began sourcing eggs and they discovered that the farmers were keeping the pullets for themselves.  they are smaller and have more of a slender “egg” look (only if you look close)  this is a situation that is to similar to the teres major of beef, butchers used to keep it for themselves, too.

i also ran into mr. shepard from catalan restaurant and mr. evans from brennan’s restaurant, both with their families – those two gentleman have played a huge role in raising the awareness of local products… 

these should be reasons enough to encourage you to meet your food suppliers! 


About greensandbeans

this blog focuses on the trials & tribulations of the culinary evolution and explorations in the kitchen. it is also an open forum to discuss food ideas, techniques & most of all to expose the "happenings" and discoveries that are occurring in our very own backyard. "feedin my dreams by eatin greens & beans"... cheers, randy rucker
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