Here's another egg-related recipe to use up those delicious morsels, mixed in with canned tuna, fresh chives, and sweet potatoes stored from last winter.  (Of course, I added bacon, too, to tempt Mark's appetite.)  The ingredients:

• 4 hard-boiled eggs.  (You can increase this up to 8 eggs if you have them on hand and want the salad to be eggier rather than tunaier.)
• 1 large (12 oz) can of tuna, drained
• 5 slices of bacon, cooked
• 1 large sweet potato, cut into bite-size pieces
  
• 0.25 cups of chives, cut into small pieces
  
• about 2 tablespoons of balsamic vinegar
• about 4.5 teaspoons of honey
• salt and pepper

Bake the bacon on a tray in the oven at 350 degrees, flipping the slices over as they start to brown on one side, then removing them when they brown on the other.  Chop the sweet potato into bite-size chunks, mix the potato into the bacon grease, add salt and pepper, then put the tray back in the oven to cook the sweet potato (stirring once or twice).

Meanwhile, mix the balsamic vinegar, honey, and chives.  Drain the tuna (and make Huckleberry's day by giving him the juices), then add the tuna to the bowl.  Spoon the hard-boiled eggs out of their shells, break them into small pieces, and add them as well.  Break the bacon into bite-size pieces and add it to the salad, then spoon the hot sweet potato out of the pan and into the bowl, leaving as much of the grease behind as you can.

Mix and serve over a bed of homegrown baby lettuce.  Serves four happy spring campers.

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About us: Anna Hess and Mark Hamilton spent over a decade living self-sufficiently in the mountains of Virginia before moving north to start over from scratch in the foothills of Ohio. They've experimented with permaculture, no-till gardening, trailersteading, home-based microbusinesses and much more, writing about their adventures in both blogs and books.



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