I spent a great day today at Springfield Farm in Sparks, Maryland. I have a lot to say about the visit, but have to organize all my notes.
In the meantime, here’s an amazingly cool thing that occurred. I was walking among the turkeys with Farmer David Smith, and there were two eggs, just lying on the ground. David picked them up and handed them to me. I slipped them in my pocket and brought them home.
I decided on that bistro favorite, salad with eggs. One of my favorite combinations. I had a bag of the most lovely arugula (from Red Bud Farm), tossed it with fig vinegar, olive oil, shallot, pepper and fleur de sel, then fried the two turkey eggs in olive oil until the edges were crispy and browned. Add a few baguette slices with aged goat cheese, toasted – chevre chaud. It was heavenly.