growing techniques to provide you with the best product. Off-season, our fruits and salad greens come daily direct from the different production areas to us. We have 600 Rhode Island Reds (brown) and 1400 White Leghorn chickens to... (4 replies, last updated by M-L. April 29, 2004)

Someone was asking about farm eggs recently on this board. I decided to try out one of the suggestions: Marin Sun Farm Eggs. Here is my report: Marin Sun Farm Eggs come from Rhode Island Red and White Leghorn Crossbred chickens... (10 replies, last updated by Ruth Lafler March 14, 2005)

per hen. As with the other New England breeds, White Rocks lay brown eggs. Commercial white egg production largely uses White Leghorns or hybrids with a high percentage of white leghorn blood. The mobile coop and fence system is... (21 replies, last updated by muD September 13, 2004)

they will in a few weeks. Hence the old term “pullet eggs” for small eggs. The Leghorn-based hybrids used for most commercial production of white eggs do tend to produce large or greater eggs for much of their... (8 replies, last updated by Becca Porter August 20, 2005)

in the mixed dozen leghorn eggs available at cornell university with 4 blue shelled eggs, 4 green shelled eggs and 4 pink shelled eggs that they used to sell on campus. (19 replies, last updated by irwin koval February 1, 2003)

Orpington, Cuckoo Maran, Americana, and Leghorn. Prices are terrific. A half dozen is about $2.50 depending on size. The girls have been busy this year as there were quite a few cartons of eggs. If you click on the website (in... (6 replies, last updated by rworange August 9, 2009)

and luscious on the inside. There was a healthy dollop of what they called white corn nectar. However it was almost like a soft polenta, creamy with a few grains of fresh corn dotting the landscape. It was really a perfect foil... (0 replies, last updated by Food Tyrant September 30, 2004)

crusty brown on the outside and soft and luscious on the inside. There was a healthy dollop of what they called white corn nectar. However it was almost like a soft polenta, creamy with a few grains of fresh corn dotting the... (1 reply, last updated by PolarBear September 25, 2004)

/2 saltspoonful of white pepper dust of cayenne 1/2 teaspoonful of celery salt 1 teaspoonful of onion juice 1/2 pound of chicken chopped fine 1 teaspoonful of lemon juice 1 teaspoonful of minced parsley 1 beaten egg ...or a scaled down... (28 replies, last updated by rworange June 8, 2009)

The meat on a Bell & Evans normally weigh in at ~6oz. each, but can vary widely. I had one package with 3oz and another with an 8 oz’er. If you found boneless breast >12 oz each, and foghorn leghorn topped out at over 1... (47 replies, last updated by alwayscooking March 19, 2009)

That was the best food show ever. Rachel Ray should watch Justin Wilson for pointers. I loved it when he made “Cajun Cheese Toast”: melted velveeta on white toast spread with margarine. (161 replies, last updated by Midlife October 31, 2009)

, instead. My personal favorite buche (I am not a chocoholic) has a white sponge cake, a mocha buttercream inside the roll and a choc/mocha buttercream for the “bark”. Any nominations for best stollen? Homemade and... (39 replies, last updated by Caitlin December 28, 2000)

normally don’t, but it was actually pretty good) Udon dishes are surprisingly good. Big fan of Reardon’s Corned Beef sammies, Papagayo’s soups, Mex-I-Can’s guac & tacos Some east-end gems – Bright Spot... (55 replies, last updated by Mike from Hamilton February 23, 2009)

I’ve researched the chowder question. Evidently, according to mid 19th century New England cookbooks, tomatoes, one of the first items canned due to their high acidity were used in chowder recipes. According to one source... (256 replies, last updated by satoorisme November 21, 2009)