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Posted by on Jul 2, 2012 in Articles, Local Business | 0 comments

Farmer’s Market Egg Lady Interview

Every week, I will be talking to local vendors that showcase their goods at the Farmer’s Market. My first interview is with The Egg Lady.

InParisTexas: Tell us a little bit about your products.

 The Egg Lady: I sell fresh, free-range eggs from chickens, geese, ducks, turkeys, and pheasants. The chicken and duck eggs are available every week. The other eggs are not always available. All my eggs are organic and have less cholesterol than store-bought eggs, and they have better flavor.

I also sell custom-made, beaded jewelry. I use glass, metal, and Swarovski beads to make earrings, bracelets, and necklaces.

InParisTexas: How long have you been producing? How did you get started?

The Egg Lady: I’ve had chickens for 3 years. I began with 25, and now I have about 50. The other birds have been added in the last 2 years.

I started making jewelry for myself 3 years ago as a hobby and eventually gave jewelry as gifts. Now I make it to sell at the Paris Farmer’s Market and local craft shows.

InParisTexas: Are your products available for purchase outside of the Farmer’s Market, and how often are you at the Farmer’s Market?

The Egg Lady: I am at the Farmer’s Market every Saturday. If  you need some eggs other than Saturday, we can arrange for me to deliver them to you.

InParisTexas: Why do you think eating local foods is important?

 The Egg Lady: It benefits the local economy. It also provides a means for the “small” producers to compete with others of similar items.

InParisTexas: Have a favorite recipe you would like to share?

The Egg Lady:Yes I do and here it is!


Buttermilk Pie:

  •  1/2 cup melted margarine
  • 1 1/2 cups sugar
  • 3 tablespoons flour
  • 3 beaten eggs
  • pinch of salt
  • 1 teaspoon vanilla
  • 1 cup buttermilk
  • Deep-dish pie shell

Preheat oven to 400. Beat margarine and sugar together. Add eggs and beat. Beat in vanilla. Sift dry ingredients together and add to batter alternatively with buttermilk. Pour in deep dish. Bake at 400 for 10 minutes, then reduce to 350 and bake 50-60 minutes. Pie should be a nice, golden brown.



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