For years, they got a bad rap. Now, we know they are one very packed source of many vital nutrients. We stopped buying them during that period. Now, they are an important part of our diet. Maybe that’s why my eyesight has stabilized. And why my “good” cholesterol keeps going up.
We get eggs weekly now in our Friends and Farms basket. Really fresh, wonderful eggs. The kind with that bright yellow yolk.
Eggs on Sunday morning is standard fare at the house. Served with whatever fresh bread we get.
The markets are opening in a few weeks. If you want to experience the taste of fresh eggs, you should pick up a dozen from one of the local farmers.
If you really get hooked on fresh eggs, you can always find out how to raise chickens in your yard (how’s that for a segue into Greenfest?). Cathy Hudson and Van Wensil will be offering their workshop at 12:30 pm at this year’s Greenfest at Howard Community College on April 18th. Always popular.
If you can’t raise chickens, you can find them at many of the local farms, like England Acres. I like to go there and watch the chickens run all around the farm, while you are checking out the goodies in their farm store.
Tomorrow, April 12th, they are open and grilling their beef for tasting. Eggs and other local goodies in the store. They are just west of Mt. Airy. Most of the lamb we eat comes from them.
What does this have to do with eggs? Nothing, really. I am just very happy to see spring has arrived and the farms and markets are opening weekly.
As for the eggs. How about a few more of my favorite ways to enjoy them.
Or a spinach salad.
I also love to make egg salad for sandwiches.
Such a versatile food. Easy to make. Easy to digest. Easy to find. And, quite good for us, too.
I really enjoyed Barbara Kinsolver’s book, “Animal, Vegetable, Miracle” as she tracked her family’s first year of ‘going local’ – – I read this and I think all of us are breathing a sigh of relief that spring has arrived – I know even with supplemental dehydrated veggies, my cupboards are looking rather bare! 🙂
My freezer is getting bare. Down to the last three jars of tomato sauce. Some pesto, and quite a bit of fruit. The only real leftovers. I now know I need to freeze more tomatoes and less fruit.
I am so ready for fresh veggies.
My freezer still pretty good, because I get my meat during fall butchering time, for the year! 🙂 So Spring, the cupboards of stored veggies and dehydrated jars (some canned) are getting low and August/September, my freezers look like ghost towns! 🙂