Eggs, Eggs glorious Eggs!! If you haven’t had a fresh, local farm egg. You need to do so soon. They are coming in by the dozens (no pun intended), this time of year. The taste alone is worth buying a doz. from your local farm. Here are a few amazing facts I like to share with my customers.
*For every one egg you eat from a pastured (farm) hen, you would also have to eat three factory eggs to get the same amount of vitamin E and five for as much vitamin D. All the while, each additional conventional (factory) egg you eat will be giving you one third more cholesterol.
To get the amount of beta-carotene present in one pastured egg, for instance, you would have to eat seven from a factory farm*, according to the 2007 Mother Earth News egg testing project.
They are an ideal form of protein.
They provide a higher combined level of the nine essential amino acids than anything else we eat!
All of this is very important for our health, but the most outstanding quality is the luscious taste. The versatility is endless… meringues, custards, omelettes, mayo….
The culinary feats are endless. All the while encased in its own natural container.
We were so blessed this year to have our chickens laying all Winter. Finally.. We realised we need to replace the flock each year. (One year they moulted for nearly 5 months)I don’t know about you, but feeding chickens in the cold, for five months with NO EGGS is not my thing. All ready for laying in the Fall, we have our new baby chicks!
I also learned somewhat late if you want a Momma Hen. Buy a Bantam! They will hatch anything. We have such a hen at our farm now. She supplies us and our visitors, with many hours of enjoyment. She is the best mom, teaching them to roost, dig for bugs, dust bathe.. All the while planning her next clutch of babies. To do it all over again. Hence the Name Momma Hen! I waited three years for my Rhode Island Reds to sit. One of our famers shared this titbit of info. Since then it’s been Eggs, Eggs, Glorious Eggs! What to do with all of those eggs! Here is a recipe for all of your eggs, whether you’re own, or a local farm.
- 1 (15 ounce) can beets
- 1 onion, thinly sliced
- 12 hard cooked eggs, shelled and left whole
- 1/4 cup white sugar
- 1/2 cup vinegar
1. Drain liquid from the beets into saucepan. Place beets, onions, and eggs into a large bowl or pitcher.
2. Pour sugar and vinegar into the saucepan with the beet liquid and bring the mixture to a boil. Reduce the heat to low, and let the mixture simmer 15 minutes.
3. Pour the beet juice mixture over the beets, eggs, and onions. Seal the bowl or pitcher and refrigerate. Refrigerate for at least one to 3 days; the longer they are allowed to sit the better they will taste.