Monday, September 12, 2011

Boggy Meadows Farm, Baked Eggs and Pancetta

Plus, this week we went for a visit to Boggy Meadows Farm, in Walpole, NH to try their handmade farmstead cheese, made twice a week, right there on the spot and to see the beautiful scenery they have to offer.
That is one thing i have a great appreciation for, is fresh and local. These farmers aren't out to make a mint with mass produced product, they just take pride in using what God gave them and making it into something beautiful.
I will stop by babbling now and leave you with some photos of the farm and the different varieties of their cheese. I hope you enjoy!
boggy meadow cheese
~The Farm~
My daughter, Cheyanne, the cat magnet!
On the way home.. what a beautiful view!
baked eggs with pancetta and croutons
5 slices of white bread, cut into 1/2-inch cubes
1/4 cup extra-virgin olive oil
2 garlic cloves, lightly smashed
2 thyme sprigs
One 2-inch rosemary sprig
Salt and freshly ground pepper
1 tablespoon unsalted butter
10 large eggs, beaten
1 cup heavy cream, half and half , or milk
2 teaspoons Old Bay Seasoning
salt and pepper
4 oz Boggy meadows Rosemary Jack Cheese, shredded
1/2 cupo pancetta or bacon, cooked till crisp
2 tablespoons snipped chives
Preheat oven to 350.
Sautee pancetta till crisp, set aside.
Toss the bread cubes with the olive oil, garlic, and herbs. Bake in the oven till golden brown, tossing occasionaly.
Beat eggs, cream, Old Bay, and salt and pepper. Pour into a greased casserole dish.
Bake at 350 for 20 minutes or until edges start to cook, stir in 1/2 the cheese and pancetta. Top with croutons and then the rest of the cheese. Bake till done, approx. 10 min. Sprinkle with chives.
~ Boggy Meadow Farm provided the cheese for this blog, which i gladly accepted and endorse!~

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