Do you have a local source of “pasture-raised” eggs? The kind with those beautiful deep orange yolks? (Indicative of lots of beta carotene.) I get mine at a home on Stoney Brook Road in Lebanon; they come in brown, blue and green shells from different breeds of hens. (You can check the Valley Food & Farm Guide for some other sources http://www.vitalcommunities.org/agriculture/onlineguide/quicksrch.cfm )
I love to use them when making Maple Custard, which can be made almost exclusively with local products:
Preheat oven to 350 degrees
Whisk (or put in blender)
4 local eggs
1/2 cup local maple syrup
1 tsp. vanilla extract
3 cups local milk, heated just to boiling
Ladle into 6 custard cups. Sprinkle with a little ground nutmeg.
Place cups in large shallow pan; pour water half-way up the outside of cups.
Bake 50 minutes or until knife inserted in center of custard comes out clean.
This is a delicious no-fuss dessert, perfect for a potluck. I like it best served cold . . . but sometimes it’s hard to wait!