Onion starts
have just arrived
and ready for Spring!

We grow a huge variety of organic tomatoes,
and also carry vegetables and herbs.
Our perennial selection fits any need for
xeri-scapes & drought-tolerance, deer, sun & shade,
along with many annuals to add color to any garden space.

Today is our Spring Homestead Fair
from 9:30 – 5:00
and it’s still free!

Visit our Facebook page
to see more details
or the facebook page
of Easter Egg Acres.


Here are some recipes from the Homestead Fair.
We hope you enjoy!

PayDay Cookies
1 1/2 C. graham cracker crumbs1/2 C. flour
2 tsp. baking powder
14 oz. sweetened condensed milk
1/2 C. butter, softened
4 oz. flaked coconut
12 oz. semisweet chocolate chips
1 C. chopped pecans

In small bowl mix together the graham cracker crumbs, flour and baking powder. In a large mixer beat milk and butter until smooth. Mix in graham cracker mixture until well blended. Stir in coconut, chocolate chips and pecans. Place mixture in refrigerator until firm. Roll dough into balls and place on ungreased cookie sheets. Bake at 375 degrees for 9 to 10 minutes, or until lightly browned. Store cooled cookies, loosely covered, at room temperature. Makes 3 dozen. (from Home Cooking Magazine)

Spinach Pinwheel Canapes

2 (10 oz) pkgs. frozen chopped spinach, thawed and well-drained
1 C. mayo
1 C. sour cream
1 (1 oz.) envelope ranch dip mix
3 green onions, chopped
1 (8 oz) can water chestnuts, chopped
8 oz. bacon, cooked and crumbled
10 large flour tortillas

Combine spinach, mayo, sour cream, ranch dip mix, green onions, water chestnuts and bacon. Spread over tortillas. Roll up. Cover with plastic wrap. Chill overnight. To serve, cut each roll crosswise into 3/4 inch slices. Makes 10 dozen. (from Home Cooking Magazine)

We hope you are having fun,
and we have everything you need
to make your yard into a
garden retreat
for barbeques
with friends and family!












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