While spring technically begins in March, it doesn't really spring forth, at least in the Midwest, until April. April is also, as most of you know, Earth Month. Because of what we do at Purple Asparagus, our date book is always full in April with cooking demonstrations, classes and various festivals. On Saturday, we celebrated spring's cautious bounty at Green City Market by making Green Eggs and Ham, a perfect recipe to herald the earth's rebirth.
For centuries, eggs have been a symbol of spring and new life. Combining them with the freshest and most delicate of greens seems only natural. The ham's just a bonus. Readers will recognize this recipe as a lightened up version of deviled eggs thanks to a new trick that Monica Bhide created for Kiwi Magazine. All of the ingredients were locally sourced or grown. Fun to make, fun to eat, the recipe was a big hit among our young Sprouts.
Sprout Elliot who made several Green Eggs and Ham, but did not eat them, because he's a budding vegetarian.
Green Eggs and Ham Makes 1, increase accordingly
1 hard boiled egg, cut in half 2 teaspoons Greek yogurt or plain yogurt strained through a fine sieve 1/4 teaspoon mustard 1-2 teaspoons green stuff (chopped basil, parsley, chives, green onions, mint, etc.) pinch salt 2 thin slices of prosciutto (I love Iowa's La Quercia)
Press the egg yolk through a fine sieve. This will loose the egg yolk making it easier to combine it with the other ingredients. Combine the egg yolk with the yogurt, mustard, green stuff and salt. Scoop the mix onto the egg white halves. Wrap each with prosciutto. Enjoy!