Farm of the Past, Farm of the Future
Every year thousands descend on the New Orleans Fairgrounds, but few know about the course's hidden plot of land that fed families years ago. Louis Broussard recollects about his time at this secret garden. Then we'll hear how a North Carolina farmer uses her investigative journalism background as a vantage point for her new career as a cattle farmer.
Oeufs a la Bechamel (serves 4)
6 hard boiled eggs
4 tablespoons butter
4 tablespoons flour
1 cup milk
1/2 teaspoon sugar
4 green onions, thinly sliced
1 teaspoon flat leaf Italian parsley, chopped
Salt and pepper
Peel and slice the hard boiled eggs and reserve. In a saucepan, combine butter and flour, whisking together until the flour is just cooked – about 3 minutes. Whisk in the milk, cooking until the sauce thickens. Add the sugar and the green onions. Cook for 2 minutes, then add sliced eggs and parsley. Season with salt and pepper, then serve over rice.
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