Eaters' Guild

  (Bangor, Michigan)
A farm we eat from
[ Member listing ]

cinco de mayo

Tonight's event was a super-moon...was a bit overcast to see the moon just rising--so while a full moon is always super---we didn't quite see its in it's proclaimed glory, from our position at south beach in South Haven.   Here's a thoughtful hello to our friends in Louisville, KY on this, the first Saturday in May, Derby Day--I think of you fondly, and know you celebrate this season to the fullest.  The farm is living the season, stretched to it's boundaries--100+ lbs of asparagus today, and the weather supports this harvest for days to come.  Market (South Haven) begins next week--so long sleep 'til 7am--we delve into early, full Saturdays here through October.  Tree felling was challenging, and remains a challenge, after today.  The box elder just didn't fall, and is hung upon (what I think is) a dead Mulberry just next to it (better than on the barn adjacent).  Tomorrow will be better, and the goats will eat heartily, and happily, on the leaves.  This is overdue, as this tree is (or was) poised well over the pack out barn, hollowed in the middle, and doomed to fall in the right wind, in the wrong direction....will try to update on this later.

Crops look good.  The warmer days toward the end of last week are promising for the weeks ahead.  Milk is flowing, cheese is aging, birds are laying eggs a plenty, people are busy, and pretty much thriving.  Life is full.


First Lilacs

Field update:  The onions, shallots, kale and collards are transplanted today and yesterday.  The crew took an extended day, and really moved out. Seed flats have finally arrived, so the next couple days will encompass broccoli, kohlrabi, fennel, and hot season crops--tomato, pepper seeds, and basil.    Farmer Lee has been tractoring compost the past couple days. The spinach has slowed down from the early spring surge we saw with the heat wave.

 In the goat barn--3 kids since last.  Apr.4,  Emma kidded, two doelings--Ethel and Betty.  They are beautiful.  13 Bucklings, 12 Doelings.  The herd is especially enjoying the breezy, sunny, dry days.  I cut the first Lilacs of the season, set them in a vase in the kitchen.  Most blossoms are still quite tight, their lovely scent is barely teasing the air.  


Real Spring

The weather is proving more seasonal.  The week of extreme March heat was truly a wake up call on many fronts, closest to home, the season stares us in the face.  Trees and animals now sigh deeply:  leaves just emerging, and winter coats hurrying to shed, cycles.  The farm is filling with new life, from plantings to goatlings, chicks and ducklings.  Seedlings, and nests of eggs are discovered almost anywhere, as life steps forward to leave a trace of what was and what is.  

  Was awake much later than usual last night into morning, tending the kidding of one of my herd queens.  She becomes agitated during, so need to be with her throughout and after until she settles with her babies.  All is well, two healthy boys.  Kid count:  10 doelings, 12 bucklings.

 Allium and brassica flats growing, hardening outside.  Flowers and herbs emerging in prop house.  Potatoes are planted and hilled, tractor and by hand. Earliest planting for us, with the conditions, we decided to chance it.  Spinach looks and tastes great. Harvesting from 2011 fall crop as well.  Mesclun greens and radish are up in the field.  Sunnies, dill and larkspur seeded in field yesterday.  Second pass shallow tilling of asparagus --did find a dozen or so stalks and made a sandwich prior to this.  Now we just wait for it to grow.

 Today--sunshine and breezes--real spring. 


Newsletter July 25

Sun through silo.


Storm split over Eater's.Well, things are heating up. One of the good things about the heat is that the tomatoes are ripening quickly! Brad and I took a short reprieve from the sun (not the heat, though) in the greenhouse where our tomatoes have been growing widlly. As you can see in the photo at the bottom of the article, it will take quite a lot of agility to harvest them as they come to readiness over the next few weeks. Other plants, like peppers and squashes, are ripening rapidly, too.

We've also been glad for the preciptation, despite that it is as challengeing work under tearing skies as it is to work in sweltering feilds. The rain keeps the soils mosit, so the plants are strong and remain productive. And though sunny days are long and blistering, we havn't needed to use the irrigation because the soil contains a high volume of organic matter, does not become very compacted (as our tractors are light), and have "crop cover" (or weeds that help hold moisture down).

Together, the heat and percipitation represent the quantitaty of energy stored up in the atmosphere this summer. I've spent many of my hours of harvesting awestruck by the tormented skies. Clouds releasing sheets slate gray rain, bolts of white lightning, and emmitting sharp cracks of thunder. Pictured to the right, a storm passes the crest of the barn, revealing the sun above.

Sad Salad Greens
While many plants in our garden have enjoyed the heatwave, not all have thrived. I am sorry to announce that our salad greens have largely perished and it will be many weeks before we can harvest them again.

If you need orders for chicken or produce filled, contact Laurie and Lee at! is not certified to handle these kinds of requests!

Sleep Asparagus

Asparagus gone to seed.Asparagus is a perennial. It's seeds are planted in the spring, but for the first two or three years, the plant can not be harvested. This is because the plant needs to develop a complex root system known as the “crown,” which stores the nutrients that the plant uses to push the asparagus spears up through the soil. Once the crown is developed fully enough, it is alright to harvest the spears of asparagus that push up during the first months of spring. At Eater's, we harvest the asparagus for six weeks. After that time, we let the plant fern out, grow woody, and store the energy that is generated during July's heat.

I said before that asparagus is a tenacious plant. It grows so vehemently in the spring because it has stored up energy to use from the previous summer. Botanically speaking, it has evolved to operate this way because having stored energy and speedily growing stalks means it can outcompete other plants during the early spring, when sunlight is still spare and chills still stunt growth.

Tomatoes... and really, everything else.

Factory farmed tomatoes, ripened inorganically, delivered to your local supermarket.On June 28th, NPR reported that industrial farming “destroyed” the tasty tomato and discussed the book that author Trent Campbell has published that deals with the subject. The problems that the report reveal, however, are not limited to the flavor of the food. They extend through the ecological sustainability of the practice, the nutrition of the food, and the working conditions of the harvesters.


Most tomatoes are grown in Florida, despite that Florida is not really suitable for the crop. Campbell argued that most land in Florida that is used for agriculture is sandy, which means there are not natural nutrients in the soil, and so (petroleum based) fertilizers are a must. We know ecosystems, particularly aquatic systems, can not handle fertilizer runoff.

Secondly, the humidity of the state results in a higher volume of insects and therefore compels farmers to use a higher volume of pesticides. The official Florida handbook for tomato growing recommends 110 pesticides, herbicides, and fungicides, many of which are “what the Pesticide Action Network calls 'bad actors'... the worst of the worst.”


Fertilizers do not make a plant nutritious. Campbell said that his “mother, in the '60s could buy a tomato in the supermarket that had 30 to 40 percent more vitamin C and way more niacin and calcium. The only area that the modern industrial tomato beats its Kennedy-administration counterpart is in sodium."

Tomatoes the way they should be; heirloom, organic, wildly lolling all over each other.Working Conditions

Tomato harvesters have been known to be enslaved. Campbell said that “there have been seven [legal cases] in the last 10 or 15 years ... successfully brought to justice in Florida involving slavery. And 1,200 people have been freed. The U.S. Attorney for the district in Southern Florida claims that that just represents a tiny, tiny tip of an iceberg because it's extraordinarily difficult to prosecute a modern-day slavery case."

Just to make the situation of the enslaved clear, Campbell described some details on the kind of slavery that he'd uncovered in his research. You can see those details in the report. Because of the severity of the situations that he relates, I will not quote those words here.

The Bottom Line

Industrial agriculture endeavors to generate a higher yield at the expense of flavor. Here, yield translates to “net weight,” the number of pounds that make it to the supermarket.





Patrono Lee demonstrating demonstrative potato harvesting techniques.Potatoes are the fourth most popular crop on Earth (bested by rice, wheat, and maize). They can be cultivated by planting seeds or vegetatively, buy planting potatoes, or cut portions of potato that contain at least two eyes.

I can't say with complete authority how potatoes spread across Michigan, but I can say that Kalamazoo was one of the first places to have potatoes as we know it. A man named Titus Bronson (the founder of Kalamazoo) brought potatoes to the land in 1824, according to the book A Fine Place for a City by Nick Kekic. Kekic reports that Henery Osterhout, another turn-of the century pioneer, wrote of Titus' arrival in Ann Arbor: “[Titus] was the first man who brought potatoes to Ann Arbor – you could not get them from Detroit or anywhere...and although he had eighty could not buy of him; he was going to plant them and make money out of them.”

Light Potato Salad

Red potatoes resting in the trough.Ingredients:

  • 2 pounds unpeeled red potatoes, cooked and cubed (5 cups)
  • 1/2 cup chopped celery
  • 1/4 cup chopped dill pickle
  • 2 tablespoons chopped sweet red pepper
  • 2 tablespoons chopped onion
  • 2 tablespoons minced fresh parsley
  • 1-1/2 teaspoons snipped fresh mint or 1/2 teaspoon dried mint
  • 2 tablespoons reduced-fat plain yogurt
  • 2 tablespoons lemon juice
  • 1/2 teaspoon honey
  • 1/4 teaspoon ground mustard
  • 3/4 teaspoon snipped fresh basil or 1/4 teaspoon dried basil
  • 1/4 teaspoon pepper


In bowl, combine potatoes, celery, pickle, red pepper, onion, parsley and mint. Combine all remaining ingredients; pour over salad and mix gently. Cover and chill for several hours. Yield: 10 servings.


Green Beans


Foggy morning at the weir of the heat wave.There are over 130 cultivars of “green bean.” Despite, or perhaps because of this diversity, the origin of green beans has been hard to isolate, but it is likely that green beans originated in Central and South America in BCE times and was moved to Europe by Columbus in the 1500s.

Simmered Summer Beans


  • 1 pound fresh green beans, trimmed
  • 1/4 cup chopped onion
  • 1/4 cup butter or margarine
  • 1/4 cup water
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


In a saucepan, combine all ingredients. Cover and simmer for 15-20 minutes. The vegetables will all be tender when they are done cooking. To make this a main dish, add a cup of your favored protein source (cheese, legumes, or meat).


Summer Squash

Summer Squash

Like zucchini, summer squash are a fruit (the ovary of a flower). Summer squash are a cultivar that is harvested immature, while the rind is still tender and edible. Summer squash have a long history in the Americas. It is thought that Lewis and Clark were introduced to “simnel,” the southern word for summer squash, by the Arikara tribe during October of 1804. Scientists have found summer squash seeds that have been preserved in caves in Mexico for more than 10,000 years.

Summer squash is rich in manganese, vitamin C, magnesium, vitamin A, fiber, potassium, and copper (from 20% to 10% DRV at one cup, cooked and sliced). One of the most significant health contributions that summer squash offers is it's abundance of antioxidants.

Zucchini and Summer Squash in a Black Bucket.Summer Squash Casserole


  • 6 yellow or pattypan summer squash
  • 1 cup onions, chopped
  • 1 clove garlic, minced
  • 1/4 cup fresh parsley, chopped
  • 1/2 stick butter
  • 2 slices white bread
  • 1 medium bowl ice water
  • 1 egg
  • Salt and pepper
  • 1 cup cracker crumbs, or enough to cover casserole


Preheat oven to 350 degrees F.

If desired, peel squash. Then, cut squash into cubes. Steam until tender (about 7 minutes). Carmelize onion, garlic, and parsley in two tablespoons of butter (or olive oil) seasoned with salt and pepper. Soak bread in ice water and wring out; chop fine. Add to onion and garlic mixture. Cook for 2 to 3 minutes. Add steamed squash and cook 2 to 3 minutes more. Remove from heat. Beat egg and add, allowing it to absorb into the mixture.

Place in casserole dish or baking pan. Cover up with cracker crumbs and dot with remaining butter. Bake for 20 to 25 minutes, until crumbs brown.


June 29 Newsletter

A tiny frog perches on a leaf of Kale.


I heard that the Farm Gathering was a delight. Unfortunately, overbooked-I was unable to see it for myself. Hopefully I will meet you all at the next one! We will announce the date soon.

Your CSA's are going to change radically over the next few weeks. Lee spent a few moments touring me through the bounty that is beginning to bear on Monday while we sharpened our hoes. We were clearing weeds from the pepper fields.

Reigned by Rain

Rainy morning over yellow flowers.

This spring, high volumes of rain have put corn and soy farmers behind schedule. The crops are beginning to catch up, but according to the USDA, 20% less corn and 30% less soy have sprouted this year as compared to last years mark.

When did rain become a nuisance? More importantly, why did it? To answer these questions, we'll have to think about what things have changed since rain was a reason to rejoice.

The first thing to look at is the tools that are being used. “Traditional” farming happens on a very large scale and (the variety of farming that has become standard over the last 100 years) relies MAMMOTH machines. As I drive by corn fields on my way to Eater's Guild, my eyes mount combines that are larger than many houses and trip over tractors with fifty foot wingspans. These weapons weigh tons. And they are one of the biggest barriers to farming during the rainy season. The Kalamazoo Gazette, reports that large equipment can compact soil, hampering root development in young plants.

Hoed onions.The second thing to look at is methodology. “Traditional” farming relies on herbicides, pesticides, and fungicides (new in the last seventy five years), which prohibit diverse, organic matter from being churned into the earth, creating a soil that has very little ability to retain water. When big rains and spring thaw flows run onto the landscape, water puddles and ponds, making planting impossible. Standing water patches can create “short spots” or drown out plants, and wet spots can cause disease to occur, especially with soy.

Unlike “traditional” farming, organic farming happens at a small or medium scale (ideally) and does not require intensely large machinery. At Eater's Guild, we use small and medium size tractors to till the soil and sow our plants. We use small rigs and hoes to cultivate our crops. We can get in the field when conditions are not ideal because we weigh less. We move more numbly. We can use more moments being productive when others are waiting for the right time to get started.

Organic farming also offers physical benefits because of the methodological process. It allows a diverse assemblage of life forms, both within and without the plant class, to live and parish on the land. The material left behind by these lifeforms degrades variously, on the surface of and under the surface of the soil. These differing materials create a soil structure that retains water deeply, not at the surface, so it is more able to absorb the deluges of spring and work as a more effective reservoir in the heat of the summer.




KohlrobiKohlrabi is a member of the brassica (cabbage) family. It is sometimes known as a German Turnip. Broken down the word means cabbage (kohl) turnip (rabi). Indeed, the swollen stem resembles a turnip. Kohlrabi grows virtually anywhere. It is among the first of the brassica plants to come to maturity, taking only 55-60 to develop after sowing. 

Kohlrabi is similar in flavor and texture to broccoli stems or cabbage heart, but is more mild and sweet. Kohlrabi can be eaten raw as well as cooked. The only real rule is that they should be peeled. Young stems can be eaten much like an apple or shredded to top a salad. To cook, cube the Kohlrabi and fry or bake.




Collards are a tough, savory green. They go well in stir-fry's, soups, and can make your salad more robust. Another great way to use them is to make a wrap. The leaves can be used raw, like for potato salad, or cooked, like a burrito. One of my favorite ways to stuff them is to make a paste of rice, beans, and mushrooms.



Freshly pulled garlic.Garlic has been used as a food and medicine by many cultures for thousands of years. Herbalists have long argued that garlic can fight colds and sore throats. Contemporary studies have found that garlic has antifungal, antiviral, and antibacterial properties. It is also said to help prevent heart disease and cancer due to it's properties as an antioxidant.

Garlic is stored at room temperature and at low humidity. Ideally, garlic would be stored around 65 degrees. Garlic stays good longer when the tops remain attached.

My favorite way to prepare garlic is to roast it. To try, simply cut off the bottom of the whole head of garlic, place the cut side down on an oiled baking sheet, and roast it in the oven until tender. This often works out well if you are using the oven anyway. When the garlic cools, you can use it for anything. It is a thickening agent for your salad dressings, a rub for your poultry, or, as I often do, a butter for your bread.

Spanish Garlic Soup

Spanish Garlic Soup.Ingredients:

10 garlic cloves, peeled and sliced
5 cups of broth
1 cup of dry sherry
¼ cup of olive oil
French bread, sliced and toasted
Grated Parmesan cheese
Salt and pepper


  1. Sauté the garlic in the olive oil until it turns golden.
  2. Heat the beef broth with sherry. When the broth reaches the boiling point, add garlic and the olive oil.
  3. Season with salt and pepper to taste; then simmer for about 30 minutes.
  4. Strain out the garlic and reheat.
  5. Sprinkle toasted French bread slices generously with Parmesan cheese, then place them in a 425°F (220°C) oven for about 3-4 minutes.
  6. Put the hot toast in the bottom of soup dishes; then pour the soup over top.




Zucchini Flower

Zucchini is treated like a vegetable by cooks; however, a botanist considers it to be an immature fruit, the “swollen ovary of the female zucchini flower.”

Zucchini, like other squash, is sensitive to alternations in ecological exchange systems. In areas where pollinators have declined from natural levels due to lost habitat or high pesticide use, zucchini plants often abort their fruit. That is, a zucchini begins to grow, but long before reaching a harvestable size, the fruit perishes and decays.

Zucchini are prone to damage when they are let to come to room temperature after chilling in the refrigerator. This shows as shadowy, sunken pits in the fruits surface.


Ratatouille is a french dish. It is a stew of summer fruits and vegetables prepared in olive oil and simmered over hours of low heat. Ratatouille is traditionally served with bread as a lunch.

RatatoulliYield: Makes 4 to 5 main dish servings
Active time: 50 minutes
Total time: 2 hours


4 large tomatoes
8 garlic cloves, thinly sliced
1 cup chopped fresh parsley
10 fresh basil leaves, torn in half
1 cup plus 2 tablespoons olive oil
2 lb eggplant, cut into 1 inch cubes
2 large onions, quartered lengthwise and thinly sliced
2 assorted bel peppers (green, red, and/or yellow) cut into one inch pieces
4 medium zucchini, quartered lengthwise and cut crosswise into ¾ inch pieces
½ teaspoon black pepper


Cut an X in bottom of each tomato with a sharp paring knife and blanch together in a 4-quart pot of boiling water 1 minute. Transfer tomatoes with a slotted spoon to a cutting board and, when cool enough to handle, peel off skin, beginning from scored end, with paring knife. Rough cut tomatoes and transfer to a large pot with garlic, parsley, basil, and 1/3 cup of oil. Simmer, slightly covered, occasionally stirring.

While sauce is simmering, toss eggplant with 1/2 teaspoon salt in a large colander and let stand in sink 30 minutes.

While the sauce cooks, caramelize onion with add 3 tablespoons of oil and ¼ teaspoon of salt in a large pan. Once done, set aside in a large bowl and repeat with bell peppers. Repeat again with zucchini.

While the zucchini are cooking, , pat eggplant dry with paper towels. Add remaining oil (about 1/4 cup) to skillet and cook eggplant over moderate heat, stirring occasionally, until softened, 10 to12 minutes.

Add vegetables, remaining teaspoon salt, and black pepper to tomato sauce and simmer, covered, stirring occasionally, until vegetables are very tender, about 1 hour. Cool, uncovered, and serve warm or at room temperature.




Basil is in the mint family. It originates from the East, particularly India, where it has been cultivated for 5,000 years. My favorite thing about basil is that it is toxic to mosquitoes, which is a specie that can be very deadly in the dewy morning hours on the farm.

Basil can be stored for up to a week in a perforated plastic bag in the refrigerator. If storing for a longer time length, it is best to blanch and freeze. Drying basil tends to diminish and alter the flavor.


July 11 Newsletter


I hope you've been well since I wrote you last. Did you think that you missed last weeks newsletter? Don't fear, there were no mistakes. The newsletter is now bi-weekly. We're making this change so that I can develop the content more fully for your enjoyment. Now, let's do the announcements.

Chickens in the morning.Eater's Chickens

First off, please allow me to apologies for a mistake that I made. Last week, I sent an e-mail to let you know that Eater's Guild will be holding an On Farm Chicken Sale. I said that the sale would occur every Tuesday for the rest of the summer when, in fact, the sale will not become regular until a few weeks from now. I'll let you know when it starts up again.

Now I would like to tell you more about Eater's Chickens. The chickens will be dead and de-feathered. They will be whole, fresh, and wrapped. Sometimes, boneless, skinless breasts will be available. The chickens are wrapped in a thick, vacuum sealed bag. They will be ready to freeze. The market price for the chicken is $4.25 per pound. The farm price is $4 dollars per pound.

Travis Meier (the main caregiver) told me that his favorite way to prepare the birds is to put them in a brine for 6-12 hours. Then, he will stuff them with lemon wedges, garlic cloves, and fresh thyme and rub the outside with oil, salt, pepper, and dry thyme. He advised that ranged chicken may need a little more time in the oven to tender. Perhaps you'll want to roast them at a lower heat (350) for longer (2 hours).Brad Baughman

Brad's Bequeathment

Brad Baughman, one of the fine Eater's Guild interns, critiqued my article Reigned by Rain in the last newsletter by saying. "You wrote 'traditional' farming. I might instead use the word "industrial" there, or "conventional," since the type of agriculture you were referring to is altogether a-traditional, and destroys traditions. Only a semantic point."


Water tank in green house. Serves to store thermal energy, increase humidity, protect plants from animals, and house fish.Organic farming is a sanctum of unique experience during this time of high industrialization. We have the gall to participate in the magic of growth without clinical, scientific controls and regulations.

Seeds to Plants

We sow thousands of seeds. Thousands of smooth-skinned pumpkins seeds, of rippling dried pea seeds, of translucent sweet corn kernels, of clustered, brown pepper seeds, of tear shaped lettuce seeds. We sow all together, in friendly little stations, in the green house, on afternoons, likely when it's raining.

In the greenhouse the seeds germinate. They grow abundantly in their seed flats, which are a kind of tray comprised by little cups, or cells. They shooting tall, vying with each other for the sunlight. Once they are old enough, we move them outdoors, to the enclave between the greenhouses, to where they are protected and still exposed, so they may be hardened by the pushes of the passing breezes.

Plants to the Field

We snatch up the flats by fours, two bound up in a hand each, and walk. We step through and over and on, marching forward to the double-wide palate that the cobalt blue tractor holds with spaded hands.

Marcellino comienza el tractor, y conduce a los campos. El resto de nosotros caminar detrás. We are talking, and laughing, and watching the farm features as we pass them by. When we catch up, Marcelino has the transplanter set up. We hope that these plants are going to pull from the flats good, or else it will be a long day of filling missed holes.

Travis Meier on the transplanter.

The transplanter is like a wagon on the back of the tractor. The transplanter has a two hundred gallon drum that feeds water down to two hollow steel wheels that have hollow steel spikes. They turn with the motion of the tractor over the earth, punching holes to fill with water, which we riders fill with plants.

Yes, we're riders. The transplanter has two seats on two iron arms that each often drag along the ground. We sit with our legs forward, braced up on a small steel bar set for that purpose. We each sit behind a tray that's like a music stand, which hold two flats of plants in our reach. We pinching the plants and checking how loose they are. They are coming out smooth today.

The engine is running. Marcelino engages the water flow by turning a valve on the transplanter. He hurries to start the motion as it begins to pool around the steel wheels. The clutch engages. The tractor tugs us forward. We pull our first plants, hold them forward, and begin to plug the holes. After a few yards of clumsy reaching, missing, reaching, and speeding up, we catch a groove, make smooth motions, and sink the plants into the cool, fresh fluid, row by row in the field. We know these ones are going to make it. We don't hardly need to look now.

A crew cultivating pepper plants.We talk about ourselves to each other. We share our stories, ideas, and dreams. We make jokes, suggesting things like, “let's all order matching Eater's Guild jumpsuits sometime” or “we should dress as zombies each day and chase the passing Amtrak.”

We wait. Week after week, we protect the plants.

People to the Plants

We all think we're people who've introduced vegetable plants to a space. But who has introduced who? Our farm is a bilayer orchestra. On one hand, farmers conduct the plants from seed to maturity and harvest the surplus. On the other hand, the plants conduct the farmers from thaw until snowfall, day until night. The plants drew, and draw us, from Flint, Mexico, Kalamazoo, Grand Rapids, and other lands and times afar, to the same fields, to the living soil, to have community, and to grow together through the summer season.

Washing out the harvest.Plants to People

The second part of our work began in late May, early June, when we began pulling the first radishes. Things are really speeding up now as we bring in kale, garlic, summer squash, collards, kohlrabi, basil, potatoes, and see on the horizon many other vegetables. Our transplants grew up from timid, tiny flecks of verdigris in expansive, bare, bronze fields to a most-desired aspect of a weedy, green ground cover.

Now our days are filled harvesting. Picking, bunching, boxing. Lifting, washing, stacking. Shipping. Transporting the plants one final time, that they might live one final life and create one more community of consumers.  


Green Onions

Green Onions

A Savory, Egg-biscuit dish:

Preheat oven to 300. Mix two cups flower with a teaspoon of salt and one tablespoon of baking soda and baking powder each. Then add two eggs, one quarter cup of olive oil, and one cup of water. You should have a heavy batter. If it is dry, keep adding water, perhaps at an eight cup increments, until the texture is thick and sticky. Scoop batter into cup-cake pans, filling half way. Place in oven.

Now, chop up as many onions as you think you can stand. Crack five eggs (about an egg per cup-cake cup) into a large mixing bowl. Shred one eighth pound of cheese. Mix all together.

Check on your biscuits. Are they mostly firm?  (They should be after twenty minutes.) If they are, pull the pan out and dish the egg mixture into the cups. It's fine to fill them all the way up. Return the pan to the oven and let bake until a fork or toothpick pulls out clean (about 20 minutes)

Perhaps we could share some other ideas together, too? Send me what you're doing. 

RSS feed for Eaters Right-click, copy link and paste into your newsfeed reader