Drove up to the Salem NH Winter/Spring Farmers Market this morning. It was the last market of the season, so I really wanted to check it out.
There was a good selection of products, but probably not as much as previous weeks.
There was even raw dairy products: cheese, milk, cream, buttermilk, kiefer, yogurt, cottage cheese, etc. from Brookford Farm. I was tempted, but I didn’t partake. Isn’t it funny how we become so brainwashed by the govt to be scared of certain food products. Maybe this summer, I’ll get brave enough to try raw milk!
From Arrowhead Farm, I bought some awesome tender young swiss chard and mizuna greens (each batch was $3.75). The chard was excellent in my salad for lunch today! They had a very diversified selection of greens, including tatsoi, mustard, and lettuces. They even sell mushrooms!
I also purchased a dozen eggs from Hurd Farm for $5.
I’m really looking forward to summer! Life is good!
I found an inspiring recipe over on Kalyn’s Kitchen for ; I had some yummy swiss chard greens from this week’s CSA share, and I knew it would be a great substitution for the kale.
1 large bunch of swiss chard or other hearty greens (kale, spinach, arugula, turnip/radish greens, etc)
8 oz fresh ricotta cheese – I used whole milk ricotta, but to save calories, part skim might be preferred.
1 – 2 oz grated cheese – cheddar, Parmesan, Pecorino, whatever you have on hand.
1 cup eggs, beaten. I used 5 extra large eggs, but the original recipe called for 6 large
kosher salt & freshly-ground black pepper to taste
2-4 servings depending on how hungry you are! We turned what was originally thought to be four into just two servings for us.
- Preheat oven to 375F.
- Wash swiss chard leaves, pull/cut off ribs, then coarsely chop and quickly steam in a shallow saucepan or fry pan. About 1-3 minutes.
- Use a little coconut or olive oil to grease the bottom and sides of a baking dish. I used a large round quiche pan. Kalyn’s original recipe suggested to use a spring form pan. Any type of glass or ceramic baking dish would be fine.
- Line bottom of baking dish with steamed swiss chard or greens.
- In a medium bowl, combine ricotta, grated cheese, and salt/pepper.
- In separate bowl, beat eggs, then blend into the cheese mixture. It’s lumpy, so don’t be alarmed.
- Pour egg/cheese mixture over swiss chard greens in baking dish.
- Bake for about 20-40 minutes, maybe longer depending on the depth of your pie. The original recipe called for 40 minutes, but her pie was much thicker.
- Allow to cool and enjoy! Serve with a small salad or even veggie soup. Great for Meatless Mondays!
- Farm fresh ricotta is always the best choice before a grocery brand. It tastes like cream! I like Maplebrook Farms from Vermont…they also make fresh mozzarella cheese.
- We also received 2 very small corn on the cob in the CSA share this week. I figured instead of boiling them, I’d add some freshly cut corn off the cob. Well, because there was such a small amount, the corn really didn’t add anything special to the dish, so I left it out of my recipe here.
- I would have loved to add a sprinkling of freshly grated nutmeg into the cheese mixture, but since my microplane grater/zester had soft cheese all over it, I couldn’t grate the nutmeg. Next time, I’ll grate the nutmeg first.
- Leeks and tomatoes would also make a great addition! Hmm, like sliced tomatoes placed on top before baking! Yum.
Use the nutritional data as a guide; the info is not absolute, your results might vary considerably depending on the total weight of the finished dish.
Total Carbs: 7g
Vit A: 76%
Vit C: 13%
Ooh I just picked a sprig each of fresh oregano and basil from our backyard garden, and chopped them for my fried egg breakfast. I’ve never had fresh oregano and wow, it’s wonderful. I’m so lucky.
So, fried egg (fried in 1/2 tsp coconut oil in cast iron) with chopped herbs, garnished with a couple spoonfuls of salsa and topped with more fresh herbs. And a side of fresh baked rosemary whole grain bread. Life is good!
Well, I found what appears to be a wonderful backyard family farm that will deliver eggs to me! I’ve purchased one dozen already and just got another two today. They have a fairly large flock of 75 chickens (and a rooster or two). They seem to be doing it the right way, allowing them to roam free in a large fenced area, giving them additional grass and water if they don’t find enough bugs, seeds, and other goodies on the land. NO antibiotic or hormone use. If a hen becomes ill, they separate it from the others.
The eggs are large and heavy, and the yolks are golden yellow orange! The best part is a dozen large is only $3! Extra large is $4. I got one of each today! And considering the cost is a lot less than what Whole Foods charges for their local eggs, I’m psyched!
Tonight we’re going to have an egg sandwich made with the farm fresh eggs, homemade bread and a side of soup made from potato, fennel, tomato, onion, carrot, celery and warm spices like turmeric, cinnamon, ancho pepper, & paprika. Simmering on the stove now. I love my life in food!
I’ve been constantly seeing the new commercial from Kashi bragging that their cereal offers as much protein as an egg.
Come on! Do people really believe that the “soy protein concentrate” in Kashi cereal would be equal in quality to the protein in real food like an egg?
Since Kashi is owned by Kellogg’s, somehow I doubt that they have our best interests at heart. Big food companies need profits, so they’re always trying to find a new way to manipulate the public into buying more of their products. And I’m sure the public will fall for it, like they always do. It’s easier to pour a bowl of processed cereal than it is to scramble up an egg for breakfast. But is it healthier? No way!
Sure, eggs might have saturated fat and cholesterol, but it’s been proven over and over again that eggs are not the enemy! In moderation, they can be part of a healthy balanced diet. I love eating a scrambled egg sandwich with
cheese & whole wheat/grain bread for breakfast.
People need to stop eating processed food disguised as health food!
ETA (November 7, 2011) I feel it’s necessary to mention (thanks to comments from “veloved”) that while I promote eggs, I do not agree with the current way that egg-laying hens are treated in “factory farms” – the healthiest eggs will not be found at most grocery stores. Even the ones marketed as “free-range” or “organic” are not necessarily humanely raised.
Check the Cornucopia Institute’s Organic Egg Scorecard for details on eggs found at the grocery store; it’s surprising that most store brands are rated very low.
If you want the freshest, healthiest eggs, look for a small farm selling them in your neighborhood or local farmers market. Or better yet, start raising them yourself!
It’s really awesome cooking eggs in cast iron! Actually better than non-stick. A little bit o’ heart healthy olive oil in a hot pan and the eggs cook up wonderfully.
And clean up is a breeze. I don’t think I’ll be using my non-stick pan for eggs anymore!
I am loving egg whites!
I bought a carton of Organic Valley Egg Whites the other day at Whole Foods. Can you believe a 1/4 cup of whites only has 25 calories! Scrambled with a whole egg, it’s under 100 calories with 12 grams of protein.
I top with a little bit of shredded cheese; along with whole grain bread or a bowl of oatmeal, it’s a nutritious healthy meal! Egg whites are definitely going to be on my grocery list from now on!
Oh I had the best best best breakfast this morning.
Baked French Toast
2 servings – Approx 390 Calories per serving (including real maple syrup)
- 3 – 4 slices of bread
- 3 whole eggs (or more)
- One peeled & thinly sliced apple
- 1 tbsp real maple syrup
Continue reading “Baked French Toast with Apples”