TasteFull Blog: Padgett’s Lovely Eggs


It’s hard not to notice the “eggs for sale” sign when driving southbound
on Padgett Road. One Tree Farm, owned by Matt and Wilma Duggan, offers not just eggs,but chickens, blueberries and other produce as well.
“Eggs are laid by female chickens (hens). They are omnivores,which means they eat both meat and plants. They enjoy eating insects, larvae, worms
and different types of vegetation, which might explain the unique combination of nutrients found in eggs,” explains Matt.

But not all eggs are created equal. Stand in front of the egg cooler in your supermarket and you will find an array of labels whose terms are legal but can be misleading.

Cage-free, free-range, free-roaming, omega 3-enriched, vegetarian (that totally puzzles me) and organic. What does it all mean? It’s hard to figure out the standards as to how often or for how long the hens
actually spend outside.

Your best bet is to buy locally from farmers who let their chickens run free all day, so they can eat bugs, worms and grass, and the food given to them is organic (not containing GMO crops, animal byproducts
or antibiotics). Local eggs can vary from $5 to $8 per dozen.
Eggs aren’t just delicious and versatile; they are extremely nutritious and contain only 70 calories per large egg. They contain all nine essential amino acids which are considered the “building blocks of the body” as well as 14 key nutrients like vitamins A, all the B vitamins, D, E, K, selenium, iron, magnesium and more.

Eggs provide energy, they build and repair body tissue and cells, they create strong hair and fingernails, build and maintain muscles, help fight infections, keep body fluids in balance and believe it or not they
help protect against heart disease.

The variety of eggs enjoyed among the world’s cultures includes duck, goose, quail, turkey, ostrich, and of course chicken eggs.
Eggs have been regarded as a symbol of rebirth, renewal, beginnings and fertility. Eggs were once forbidden during Lent so Catholics had to wait till until Easter to eat them, which is one reason why eggs became associated with Easter. Painting eggshells has been a popular custom in
many ancient civilizations, including Chinese, Greek, Egyptian and Persian.

Do you know the definition of relay?
What chickens do when the farmer takes their eggs away.

Devilled Eggs Recipe

– 6 large hard-boiled eggs
– salt and black pepper to taste
– 2 tablespoons real mayonnaise
– 2 tablespoons soft butter
– 1 teaspoon prepared dijon mustard
– 2 tablespoons finely minced capers
– 1 tablespoon finely minced chives
– Pinch nutmeg
– Pinch cayenne pepper
– Paprika

– Peel shells off cooled hard-boiled eggs; slice into halves lengthwise.
– Remove yolks from whites and place in a small round bowl.
– Mash yolks with a fork into fine pieces.
– Add mayonnaise, butter, mustard, capers, chives, nutmeg, cayenne and salt and black pepper to taste.
– Stir mixture until creamy.
– Spoon mixture into a piping bag or into a zip-lock sandwich bag; seal bag and snip off one corner of the bag.
– Squeeze mixture out of corner of bag into egg white halves.
– Sprinkle tops of filled devilled eggs with paprika.
– Chill in refrigerator 1 to 2 hours or until cold before serving.


The Convenient Chef is located at 5830 Ash Avenue; tel: 604-483-9944

Let The Convenient Chef make it easy! Weekly features new soups and menu changes coming soon.

  • Gluten-free and vegetarian choices available.
  • Made to order, flash-frozen quality meals perfect for: seniors, busy professionals and families, injured, singles, date night at home, extended care, boaters and cabin goers.
  • Free Delivery on orders of $40 or more within city limits.
  • Weekly and monthly meal programs available.
  • Call Marika for a one-on-one consultation 604-483-9944

Catering: from small meetings to 500 or more.

Tastefull Blog: Oysters, Luscious and Local

By Marika Varro, The Convenient Chef

Okeover Organic Oysters has been owned and operated for the last 15 years by Andre Comeau and Chris Roberts. Committed to sustainable farming, their mission is to farm shellfish without harming the environment. They produce oysters of every size as well as “hand-dug” Manila clams. The tray-grown oysters are shipped to Vancouver and from there they are distributed locally and around the world. Oysters are not only delicious, they are also one of the most nutritionally balanced of foods, high in zinc, iron, calcium, selenium vitamin A and B12. As a bonus, they are also low in calories.

We are lucky to live in Powell River where we can just head down to the beach and pick our own, with a licence of course. Fresh oysters can be stored in your refrigerator, covered with a wet towel, for up to 10 days. Do not keep them in sea water or in a closed container. Shuck as close as possible to when you plan to eat them.

Shucking takes practice. You need a sharp knife, a small towel and a dish in which to catch the oyster’s juice, the “liquor” that keeps it alive ooystersnce it’s out of water. It is precious and tastes amazing.

For the best taste, eat oysters raw: squeeze a little lemon juice on the meat (or freshly grated horseradish or your favourite hot sauce for a bit more kick), knock it back, and chew ever so slightly to unlock the flavours. Oysters are also delicious when breaded and pan fried, poached, baked or barbecued. Toppings like cream cheese, bacon or Parmesan cheese also go well with oysters.

Drink what you like with oysters – Champagne, a crisp Sauvignon Blanc, a buttery Chardonnay or your favourite Townsite brew. Even water can create the perfect marriage. It is possible for oysters to produce pearls when foreign material becomes trapped inside their shells; however they should not be confused with actual pearl oysters, which are from a different family of bivalves.

Naturally occurring bacterium called Vibrio parahaemolyticus can be found in coastal waters during increased water temperatures. Illnesses can be avoided by cooking the oysters a minimum of six minutes to a temperature of 140F. Do not consume oysters or other shellfish during “red tide” (harmful algal blooms) not even cooking will eliminate toxins.

So, are oysters really aphrodisiacs? Research shows that raw oysters are rich in rare amino acids that trigger increased level of sex hormones. Try some yourself to find the answer!
Oysters Rockefeller
(Chris & Andre’s favourite)

4 tbsp. Butter
2 cloves Garlic, minced
1/3 cup Breadcrumbs, Panko
2 Shallots, minced
2 cups Fresh spinach, chopped
¼ cup Pernod
To taste Salt & pepper
Little Hot sauce (Tabasco)
2 tbsp. Olive oil
¼ cup Grated Parmesan
1 tbsp. Parsley, chopped
2 dozen Oysters, on the half shell
Rock salt
Lemon wedges for garnish

1. Sauté garlic in butter for 2 minutes
2. Mix half of the garlic butter with breadcrumbs in a bowl
3. Add to remaining garlic butter in the skillet shallots and spinach, cook for
3 minutes
4. Add Pernod, salt & pepper, hot sauce; allow the mixture to cook down
5. Add to garlic butter-breadcrumb mixture olive oil, Parmesan & parsley, season with salt & pepper
6. Spoon a heaping teaspoon of spinach mixture on each oyster followed by a spoonful of breadcrumb
7. Sprinkle a baking pan generously with rock salt and arrange oyster on the salt to steady them
Bake in pre-heated 450F oven 10-15 minutes until 8. golden
9. Serve with lemon wedges and more hot sauce on the side

Tastefull Blog: Little Shrimp, Jumbo Taste


As published in the Jan 2016 issue of Powell River Living Magazine.

What is the difference between a shrimp and a prawn?

The answer depends on where you live. On the West Coast, large shrimp are mostly known as prawns, and the name shrimp is usually reserved for the small cooked and peeled variety.

The exception for that is the sidestripe shrimp, which can also be found fresh here in Powell River.

On the East Coast, shrimp is the common name for all types and sizes. The British call all shrimp-like creatures prawns. The name persists in most British

Commonwealth nations, including India and South Africa.

Shrimp/prawns are crustaceans. They have ten legs like crabs and lobsters, and a shell covering the head and body. Shrimp/prawns live in a variety of habitats ranging from coral reefs to sandy bottoms, but the species that are consumed as food usually live on muddy bottoms and feed on detritus, small plants and animals.

Fresh shrimp

Here in Powell River we are lucky to be able to harvest or purchase fresh prawns and sidestripe shrimp. Shrimp are among the most widely available and most widely used seafood, but most seafood suppliers do not bother with fresh shrimp due to their higher cost and perishability. So take a moment to appreciate the bounty of the Salish Sea, if you’re getting truly fresh shrimp.

Whole raw shrimp/prawns should be stored on ice; their heads tend to blacken after about 48 hours.  Head-off fresh raw shrimp/prawns have a shelf life of about 5-7 days on ice as do truly fresh-cooked shrimp.

Thawing frozen shrimp

Shrimp are best thawed overnight in the  refrigerator. Place the frozen shrimp in a colander set inside a large bowl. The shrimp should not sit in their own juices as they thaw.

There is a quick method if you are in a hurry. Place the shrimp in a colander and run water over the frozen shrimp. Avoid letting thawed shrimp sit in water for a long time; they may become waterlogged.

Cooking and preparing shrimp

The most common error in preparing shrimp is to over cook them. Shrimp should be boiled in well salted water. Small to medium shrimp should be boiled 3 to 5 minutes and large 6 to 8 minutes.

Shrimp can also be broiled, baked, stir-fried,  sautéed, deep-fried or barbecued but; whatever the cooking method is avoid overcooking!


Spicy Thai Prawn Stir-fry

(Serves 6)

  • 3 red chilies (cut into thin strips)
  • 3 cloves garlic (cut into thin strips)
  • ½ -inch piece peeled fresh ginger (cut into thin strips)
  • 2 tbsp peanut oil
  • 6 green onions (green part only, chopped diagonally in ¼-inch pieces)
  • 1-1½ lbs prawns (shelled, leaving tails intact)
  • 2 cups bean sprouts
  • 1 cup snow peas
  • 2 cups broccoli florets cut into small pieces
  • ½ green pepper, sliced
  • ½ red pepper, sliced
  • 1 large carrot, thinly sliced
  • 12 mushrooms (cut into 4)
  • 8-12 cherry tomatoes
  • 1 small zucchini, sliced
  • green onions (white part, cut into 1-inch pieces)
  • (Vegetables can be added or substituted to personal preference.)
  • 2 tbsp Thai fish sauce or soy sauce
  • 1½ tbsp white vinegar
  • 1 tbsp brown sugar

Heat oil in wok, stir-fry chilies & ginger for 2 minutes, add garlic & green onions, fry together until lightly brown & crisp. Remove from wok, drain and set aside.

Re-heat oil in wok, add prawns & stir-fry for 2 minutes.

Remove from wok & set aside.

Re-heat oil, add vegetables, stir-fry until vegetables are just tender.

Add combined sauce, and prawns, stir fry until prawns are cooked. (Don’t over cook prawns)

Sprinkle with the crisp chili, garlic, ginger & green onion mixture.

Serve with Jasmine rice or chilled on a bed of greens.

Garnish with cilantro.