Summer is coming to a close and all those pretty Colorado peaches will soon be out of season. For my small group leaders meeting this week, I wanted to make a dessert that combined both summer and fall, so I made a peach maple crisp. This recipe was inspired, none other, than the lovely Ree Drummond (aka, the Pioneer Woman). Instead of making a sauce to put on top (since this dish is already super juicy from the peaches), I incorporated maple syrup into this crisp.
I made an amazing discovery at work this week. I learned that one of my coworkers has a farm and raises her own chicken and goats. She brought in a dozen of her farm fresh eggs to another one of my coworkers and when she told me about her farm and asked me if I wanted any, I couldn’t contain my excitement. I told her that I would love to buy a dozen of her farm fresh eggs, but it probably sounded more like, “When I mean a dozen eggs, I really mean all the eggs you have….”. You get the point, I was ecstatic. I love to cook with farm fresh products, especially local ones from friends I am all for farm-to-table.
And when you give a gal a dozen farm fresh eggs, what do you think she’s gonna do? Make eggs Benedict I wanted to cherish every farm fresh egg so I decided to make breakfast with them. I just couldn’t waste these nutrient-rich eggs in a cake. Poached eggs are the best way to experience farm fresh eggs. The yolks are super bright and taste amazing.