This is a re-posting of our Harvest Watch column in the Rutland Herald. I can't decide where on the color spectrum eggs should fall. White? Tan? Yellow? You might just see them popping up all throughout the year. They are an incredibly versatile ingredient!
by Lindsay Arbuckle
Two dozen eggs. That’s the number of eggs my household of two ate last week. I bought them from Breezy Meadows at Rutland’s Winter Farmers Market, which they attend weekly as vendors.
Meadow Squier and Josh Brill, the farmers at Breezy Meadows Orchard and Nursery, have helped to make a name for Rutland’s agricultural revolution through their innovative farming practices, including growing rice at their farm in Tinmouth, using movable greenhouse frames, and building creative structures and inventions. They sell an eclectic mix of items at the farmers market including frozen green beans, wild mushrooms, maple syrup, and beautiful spring flowers. They also have a CSA program providing weekly deliveries of their vegetables, eggs, and goat cheese.
I’ve had their eggs before, but something about this batch compelled us to eat eggs almost every day last week. To some of you, this may sound totally normal. Others may eat eggs only once a week. Either way, if you eat eggs, chances are you have some in your fridge right now.
If you’re in need of a quick meal, eggs can be satisfying and delicious at any time of day. For anyone who feels that they are on a tight budget for food, I’d argue that a carton of Breezy Meadows’ eggs is well worth your money. I spent $5 per dozen for their eggs. This works out to $0.42 per egg. For most meals, I eat two eggs, which costs me $0.84. This seems like a small price to pay for fresh eggs from local farmers, who raise their chickens on pasture, choose organic (non GMO) grain, and do good work in our community. Compare this to $0.84 we might spend on candy, chips, junk food, fast food, soda—payments which most of us don’t think twice about—and the cost of the eggs seems negligible. Locally grown, high quality food seems like a much better deal to me.
If you’ve never had a fresh egg, I highly recommend buying a dozen from Breezy Meadows or another local farmer. Not all local eggs are created equal, and if you want the best, buy from a farm where chickens scratch and peck on pasture, especially once the grass is green this spring. Look for a label that reads “pastured” (“free range” on eggs in the grocery store doesn’t mean much these days) or “organic” to avoid GMOs. Or just ask the farmers themselves how they raise their birds.
Hard Boiled Eggs
You can boil an egg a million ways. Here is what I find the easiest, and the eggs are consistently perfect.
Place eggs in pot and cover with cold water. Place over high heat until water boils. Once water starts to boil, take off the heat and cover. Leave covered for 15 minutes. Rinse with cold water as you drain, then peel and serve.
Spinach Salad with Eggs and Fried Potatoes
This recipe uses garlic, a strongly healthful plant with anti-bacterial qualities, especially when eaten raw. We eat garlic at the first sign of cold and to prevent illness in general.
- 1 bag fresh spinach, washed
- 4 leftover baked potatoes
- 2 T. butter
- 1-2 cloves garlic
- 2-4 hard boiled eggs, halved
Cut potatoes into small cubes. Heat butter in frying pan, toss in potato pieces, and season with salt and pepper. Cook over med-high heat until potatoes are browned. Take off the heat and toss in chopped (or pressed) garlic.
Fill salad bowl with fresh spinach, chopped if desired. Top with potatoes and hard-boiled eggs.
Our friend Sandy gave us this recipe. It is a great way to take veggies or whatever you have in the fridge and give it new life. It takes some finesse to cook crepes, and the right pan, which for us is a 10-inch cast iron skillet. If at first you don’t succeed with a perfect crepe, try again, because even if it isn’t pretty, it will be delicious.
- 3 large eggs
- 2/3 cup flour
- 1 ½ cups milk
- 2 T. butter
- ½ tsp. salt
Blend all in blender until smooth. Cover and refrigerate at least 1 hour or overnight. Heat a 10-inch skillet and add a tiny amount of butter. Add ¼ cup of batter, tilting pan to spread batter. Crepe will cook very quickly. Have any fillings ready to go and add to crepe once it is somewhat cooked. Then flip the crepe in half or quarters and serve.
Our favorite filling is ham, blue cheese, greens, and pecans. Any vegetables are good. Add some cheese if you like, nuts or seeds for crunch, or sauces like pesto. Or make a sweet crepe with fruit or chocoloate.
Learn more about Breezy Meadows at breezymeadowsorchards.com