This week’s recipes include two soups which fit perfectly into the cold, rainy weather we’ve been having. We included a light spring soup which uses many spring herbs, the Dutch Herb Soup. A variation of this recipe is suggested to originate as early as the mid 17th century. The recipe we included is a based on Christiane Muusers recipe translation from the original cookbook Keukenboek by Henriette Davidis from 1868. The original recipe calls for potato dumplings, which we swapped for plain potatoes due to time constraints, but we would encourage those who are slightly more ambitious to make potato dumplings or replace the potatoes with gnocchi.

Farm fresh eggs especially Front 9 Farm fresh eggs are a much better option than store bought eggs.Although they are a better option as some of you may know it can be incredibly frustrating to hard boil them. The method that we have found works the best is outlined in this blog. If you follow these steps you should have no problem peeling the eggs once they are boiled.