ONE MORE BITE

The spring holidays of Easter and Passover will soon be here, along with all of the traditions we love and savor. Each holiday has its unique features; however, both have a versatile and delicious common denominator. The egg, a symbol of new life and rebirth, makes its way to celebrations of Passover, beginning March 30, and Easter, April 1. The age-old question, "Which came first, the chicken or the egg?" sheds new light during the spring holidays and has gotten way more complicated.

Have you taken a stroll by our dairy section lately? Take a look at the selection of eggs. We have five different varieties of Sauder's Eggs, including Gold, Cage-Free, Organic Cage-Free and Amish Cage-Free. That's just one brand. We have Horizon Organic Eggs, Handsome Brook Farm Pasture Raised Organic Eggs, The Country Hen Organic Eggs and Carol's Heirloom Chocolat Marans ... not to be confused with our local favorite, Naron's Chocolate Buttercream-Filled Eggs. Carol's are known for their "egg-ceptional" flavored yolks and their beautiful dark color, produced by hens bred in the French village of Marans.

To add to our "eggs-traordinary" selection, we have duck eggs from Duck Duck Eggs. Duck eggs are excellent for baking because they have more whites than conventional eggs and are rich in omega-3 fatty acids and protein.

The eggs that are not-to-be-missed are the Greenbrier Farms Quail Eggs. Their beautifully mottled shell has flecks of brown, and the eggs are rich in potassium and vitamin A. These bite-size, adorable specimens are wonderfully delicious in salads, hors d'oeuvres and breakfast dishes. See our recipe for La Petite "Nicoisette" Salad with Quail Eggs, a variation of the classic Salade Nicoise, or our Shakshuka with Quail Eggs, a version of the popular North African breakfast dish.

As you prepare for the spring holidays, think of the symbol of rebirth and add a unique newness to your Passover and Easter table with our "egg-ceptional" eggs.