Eggs are a staple in our home, and probably in many homes in America. Eggs are a quick and excellent source of protein. We have several couples that buy about 3 dozen eggs a week, and that is the main source of protein for them throughout their week.
In our home we use them by themselves as fried eggs, or hard-boiled or steam-boiled eggs; as the main dish in fried rice or magic quiche; as a part of a macaroni or potato salad; and as part of baked goods, like coffee cake, blueberry muffins, or cookies. Since we like to have an egg meal at least once a week year round, we also freeze lightly blended eggs during the spring abundance, so that we have them in the less abundant wintertime.
Others have shared their recipes in the comments of this post.
We have recently begun steam boiling eggs, rather than hard boiling them. We googled it, looked at several recipes, and came up with this one.
Bring eggs to room temperature. Bring about 1/2 inch of water in pan to a boil. Put the steamer pan in the top. Fill with eggs – our pan holds about 20. Put lid on pan and reduce heat to low. Steam for 20 minutes. (If you are steaming only 1 layer of eggs, then 12-15 minutes should be enough.) Remove eggs from heat and put in cold water. Sometimes we put ice in the water, but not always. Let sit for 15 minutes.
Use any eggs you want. Use a pencil to mark the rest HB (hard boiled). Put in refrigerator until you want to use them.
We use ours within 5 days, so they haven’t gone bad. Eggs are sturdy by themselves. So I would only hard boil enough eggs that would get used in 5 days.
Have you been looking for locally grown food this year? This month’s challenge is to find and use locally grown eggs. It shouldn’t be hard this time of year. Any hen that is going to lay eggs will lay in the spring. We have a full refrigerator to support that claim!
We have recently moved our chickens from the barn area to the grassy areas. We usually do this around March 15, but with the snow and muck this spring we didn’t get to do it until the 30th. So now our hens and roosters can have true free range and fresh air and sunshine. Here is a hen walking down the run to the ground.And here are some of the chickens eating their feed for the day.
Fresh air and sunshine are an excellent combination for the production of most food. And raising layers outdoors leads to an excellent egg!
We sell eggs by the dozen – $4.00 / dozen. Email us if you would like us to set some aside for you.
Later this month I will give you some suggestions about how to cook with eggs. In the meantime, what do you make with eggs? Do you use locally grown eggs or free range eggs? How do eggs fit into your diet?
Dr. Mark Hyman has just come out with his book “Food: What the heck should I eat?” The Farmer, intrigued by Dr. Hyman’s recent docuseries on brain health, decided to grab a copy from the local library and take a peek.
If he lived closer, it sounds like Dr. Hyman would be a good customer. Here are some snippets from the book:
Continue reading “Nutrition Advice”
This month the local cooking challenge focus is chicken. As we sell our chickens as whole frozen birds, a lot of my chicken meals begin that way – chicken over rice or chicken over potatoes. But usually I have leftovers, especially if I have cooked 2 chickens at the same time. These can be made into chicken soups, chicken sandwiches, chicken salad, or chicken casseroles.
Recently I made Creamed Chicken, a recipe that I grew up with that came from the Mennonite Cookbook. It is one of those comfort foods, warm and nourishing, good for a winter evening.
Continue reading “Creamed Chicken – A Comfort Food”
March can have so many different faces. Last week we were looking at 12 inches of snow with paths cleared, but a good snow cover on everything else. With the freeze-thaw pattern – below 32F at night and above during the day – we will see the snow compact and will see some water leave the property, but much will get soaked into the ground.
If we didn’t have the snow cover, then we would be in mud season.
If it gets warm enough, then we will think about working in the garden and would probably hang the laundry out to dry.
With these different faces, what is one to do in March? Well, we keep doing what needs to be done – feed and water the animals, pitch manure when it is above freezing, cut firewood for the summer and next year. Then we plan for the summer growing season – what seeds and tubers should be purchased, what chicks or poults will we want, what equipment needs to be repaired. Next we purchase those things and repair broken things. Finally, we learn, read, and take classes related to farming, so that we are better prepared when it is time to do our summer growing.
May you enjoy your March as we enjoy ours!
The March 2018 Local Food challenge is chicken. As with other months, find chicken local to you, use it for a meal, and then comment here or email me about what you did and how it tasted. For additional rules see the original post.
Whole chickens can be boiled, roasted, cut into parts and fried, or cooked in a crockpot or instant pot. They can be served over rice or potatoes. Leftovers can be used in soup or casseroles or sandwiches.
If you are local to us, chickens can be purchased from us for $5.00 / lb through March 31, 2018. They were raised outdoors on our farm in fresh air and sunshine, were fed non-gmo grains, were processed by us and frozen, and are 4-6 lb. I have been using them regularly as a main dish and for chicken broth and stock. They taste good!
Here are 2 liver pâté recipes that we have used over the years. The EAS Liver Pâté with variations is blended liver, milk, eggs and spices. Lunchon Pork Pâté is blended liver and sausage. Both taste good and are not hard to make. Both can be eaten warm with crackers or bread, or can be used the day after for sandwiches. My children prefer the one with sausage, which is not surprising, as many things taste better with sausage!
Continue reading “2 Liver Pâtés”