Slow Food Martha’s Vineyard rules the roost when it comes to talking about local food, and their next event is no exception. The Coop deVille Tour, in Celebration of the Local Egg, is an all-day egg event on August 4, starting with brunch at the Grey Barn and Farm in Chilmark and continuing with self-guided tours at other sites throughout the Vineyard.
Tickets and more information are available at coopdevilletour.com. To get in the egg spirit, here is a recipe by Gabrielle Redner.
Green Deviled Eggs
Makes 10 eggs, plus extra basil mayo.
• 1 cup of tightly packed basil leaves, washed and dried
• 10 eggs plus two egg yolks
• 2 teaspoons mustard
• Juice of 1/2 lemon
• 2/3 cup grape seed oil (or other neutral oil), plus a bit of extra salt to taste
• Salt as desired
Hard boil 10 eggs and scoop the yolks out into a bowl.
Combine 2 raw egg yolks, mustard, and lemon juice in a bowl; whisk to combine.
In a slow steady stream, while whisking constantly, add the oil to the yolk mixture. It should thicken into a mayo texture (but will be looser than commercial mayonnaise).
Transfer the mayo to the blender or food processor and blend with the basil leaves on high speed until leaves are broken and the mayo turns green.
If too thin, add more oil slowly while blending, and at this point taste it and add desired amount of salt.
Combine about 2/3 of the mayo with the egg yolks and mash the mixture with a fork. If you want a really smooth texture, put the mixture in the food processor and blend until smooth.
Spoon the mixture back into the eggs, sprinkle with sea salt and serve.
You will have extra basil mayo. Use on burgers, with fries, on sandwiches, or in other delicious ways.
Fun colored eggs
To dye eggs beautiful colors such as purple and yellow, you need not use food coloring. Just a few natural ingredients, water and a little time will do.
Peel raw, red beets and cut into small cubes. Combine with water and puree in a blender until smooth. Using a mesh strainer, strain out the solids A bright red liquid remains. Soak hard-boiled, peeled eggs in this liquid overnight.
Using a zester, zest a nub of turmeric into a pot of water. Let it simmer to extract color. Using a mesh strainer, strain out the turmeric bits and soak hard-boiled, peeled eggs in the yellow liquid overnight.