Cooking With Laurie Visits RedHill Farms

Written By: Admin
Published: April 1, 2013

My prediction…Petaluma is on its way to becoming the Egg Basket of the World again!

I recently visited RedHill Farms in Petaluma and met Don Gilardi for the first time…he can hardly keep up with the demand for his pasture raised organic eggs.  Don showed me his moveable hen houses, which, by the way…are the most high tech, unique design I have ever seen.  They have solar panels to turn lights on when the days are short and the BEST part…you gather the eggs without setting foot inside; a side trap-door flips down and BiNgO…there are rows of individual nests filled with eggs.

Don pointed out a disked piece of field and explained how everything makes a cycle-the chickens eat the organic feed, their manure fertilizes the ground, then the ground is planted and the rotation continues…allowing the flocks to always have green grass.

Pasture raised chicken eggs have a BeAuTiFuL vibrant sunny, golden yoke…not only are these eggs delicious, they make a beautiful filling for lemon bars.  You can find a gluten-free version of my recipe on my website:

Pulverized Meyer Lemon Bars

Baked Alaska

24 Servings

Cook time:  45 minutes

  • 4 to 5 Meyer Lemons, depending on size
  • 2 cups all-purpose flour
  • ½ cup powdered sugar
  • 1 tsp. fine sea salt
  • ½ cup pecans, toasted
  • 1 cup butter, very cold (frozen works best)
  • 6 RedHill Farms Pasture Raised Organic Rainbow Eggs, room temperature
  • 2 1/3 cups sugar
  1. Preheat oven to 350’. Prepare the lemons: Zest them first and set aside one tablespoon of the zest. Cut away the white pith, then cut the lemons in half lengthwise and cut each half into four segments, removing seeds as you go; put the lemon segments into a measuring cup, you will need 1 1/2 cups of packed lemon segments; set aside.
  2. Place flour, powdered sugar, salt, pecans and zest in food processor. Pulse a few times to mix. Cut cold/frozen butter into ½ inch slices and add to food processor; pulse until butter is the size of small peas. Press this mixture evenly into a foil lined 9x13x1 inch baking pan which has been coated with cooking oil spray. Bake 15 to 20 minutes; until crust is just starting to turn golden brown.
  3. While crust is baking: in the same food processor put lemon segments and sugar.  Pulse until lemon is pulverized. Add eggs to food processor and pulse just until mixed. Let sit until crust comes out of the oven.
  4. When crust is done:  lower oven temperature to 325’, pulse egg mixture a few times just to blend and then pour slowly on top of hot crust. Return to oven and bake just until set, about 25 minutes. It is done when the top no longer jiggles when you shake the pan.
  5. Let cool on the counter and then refrigerate at least 2 hours. Carefully remove foil from pan and cut into 2×2 inch bars. Sprinkle with powdered sugar.
  6. Serve at room temperature.

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