the edge of spring

Yesterday two students in my cooking class requested that we learn to poach eggs, which inspired a trip to Clifford Family Farms for fresh eggs.

Driving south from the school towards the farm, the eastern mountains were jagging up from clouds and mist and edges of sunlight were just glowing around the peaks.  

It was very happy.

On the way back from the farm Timpanogas was in full sunlight, really the most beautiful thing I remember seeing.  I love this time of seasonal transition--all the anticipation and first moments of sandals (three of my students wore them yesterday), or arugula, spring dresses or asparagus.

And the eggs?  We poached them.

Cali was scared to eat them.  "They're slimy,"  she said.

"Not slimy,"  I said, "silky.  Eat the yolk with your hash brown."

She did.  She and Katy split one, said they liked it.  Amanda is still processing her first poached egg.  "I'm not sure what to say yet.  It was a different taste for me."  

Megan and Mackenzie didn't taste.  Maybe by the end of the week?

I have many stories and recipes to post over at Walden School Cooks and Eats, so stay tuned, and eat a fresh egg (preferably laid by a galavanting chicken) with asparagus soon.