Amanda De Jager Friedman: Women of agriculture

"If we had no winter, the spring would not be so pleasant; if we did not sometimes taste of adversity, prosperity would not be so welcome."

-- Anne Bradstreet

After such a lovely week as this, with welcoming spirits, we greet the spring weather with euphoric smiles.

Casting aside winter coats, umbrellas and the burden of early sunsets, our neighborhoods and farms are fraught with splendor as the colorful bulbs begin to peek from the dark, damp soil and the bees hum from bloom to bloom as they assume their vital pollination roles.

I had the privilege of attending the California Women for Agriculture's annual luncheon this week, and was quite inspired by the legacy established by those who were honored there.

The fairgrounds pavilion was packed full of women whose lives are anchored in agriculture; some have spent hours in the seat of a tractor, tirelessly working their land, while others devote their time to the honorable politics of preserving the livelihoods of our local farmers.

Tomatoes, grapes, peaches, figs, almonds, milk and cheese are just a few of the amazing products represented by the lovely faces in attendance there.

Their motto is: "If you eat food and wear clothes, you are involved in agriculture."

True.

There was plenty of reference to a passing of the torch from one generation to the next -- the agriculture that we are so proud to have a part in producing does not come easily.

Those who have toiled this Valley for generations are well aware of the sacrifices that a life in agriculture requires. Low prices, water shortages, cost of land and irrelevant regulations have plagued the industry for quite some time, and have recently become increasingly perilous to local farmers.

It is with great pride that I realize that my generation of women in agriculture has every intention of defending safe, local food, and I can only hope we are as ambitious and determined as those who have sustained such a heritage before we donned our first pair of boots.

The common thread uniting the women present was that of hope.

For bountiful crops, fair prices, content livestock, rational regulations and adequate protection for the strong postures of those whose boots are deep in top soil before the sun rises over the fields.

If a little recipe can embody that sort of hope, I'm giving it my best shot.

As you probably know, eggs are symbolic of hope and new life. In the spirit of hope for a better year in agriculture, and in our local economy in general, I wanted to share this lemon ricotta deviled egg recipe.

It's a lighter take on the traditional deviled eggs, and will complement any Easter buffet. It would be especially delicious served with leg of lamb, as the lemon and thyme flavors will cut the richness of the meat.

Amanda De Jager Friedman owns the Piano Caffe in Merced.

RECIPE: Lemon Ricotta Deviled Eggs

1 dozen eggs, hard boiled, peeled, and sliced in half

1/2 cup ricotta cheese

1/2 cup mayonnaise

1 shallot, very finely diced

2 tablespoons fresh thyme, minced

2 tablespoons olive oil

Zest of one lemon

Juice of one lemon

1 1/2 teaspoon salt

Plenty of fresh ground black pepper

For garnish: roasted asparagus tips, chives, scallions, or sliced radish

Plop the cooked egg yolks into a medium mixing bowl and mash roughly with a fork. Add ricotta and mayo, and mash until the consistency is creamy and smooth. Add shallot, thyme, olive oil, lemon zest, lemon juice, salt and pepper, and mix again until well combined. Taste, as you might need a bit more salt or pepper.

Using a small teaspoon, fill egg whites with just less than a tablespoon of filling. Garnish as desired. Serve immediately, or store in refrigerator for up to 24 hours.