thank you FSC for sharing my egg share post and recipes.
WHOLE WHEAT MAPLE SPONGE CAKE
1 cup of whole wheat stone ground pastry flour, 1/2 cup maple syrup, 3 eggs
1. Pre-heat oven 350F
2. Beat eggs until it triples in volume, about 7 minutes
3. Incorporate maple syrup, beating for another 2 minutes
4. Stir in flour being careful not to break all the bubbles
5. Bake in a oiled and floured 8 1/2 inch cast iron pan for 23 to 25 minutes
FORAGED GREEN FRITTATA
3 eggs, a bunch of foraged dandelion greens and wild chives
- Set oven to broil to preheat
- In an oven safe pan (I used a 8 1/2 inch cast iron), add olive oil to coat the pan and cook the greens until just wilted.
- Add 3 beaten eggs to the cooked greens
- Place the oven safe pan under broiler in the middle rack of the oven, for about 5 minutes until golden and eggs cooked. Check around 3 minutes as ovens may vary in temperature.
This Spring we were able to make arrangements again for an egg share. Every two weeks we get 2 dozen eggs from Soul Fire Farm. The eggs are priced on a sliding scale $4-6 per dozen. This experience is the next best thing to having chickens. We have been fostering 3 baby chicks as we contemplate a chicken coop.
Some people argue that they do not like the taste of eggs and work on masking them in their food. I do not like the taste of “factory farm” eggs. Eggs are a large source of protein for our family. What I do want to taste in my eggs is the terroir (some translate as a sense of place).
I want to taste the farm’s soil and chicken forage. I want to see the orange color yolk and hold those blue eggs as I crack the shells.
I do have a…
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