Buy Local Eggs
Eggs can be a powerful ally in supporting overall health. They are packed with high quality protein, vitamins A, B2, B6, B12, D, E, K, and minerals like zinc, and iron. Eggs also contain all 9 essential amino acids. The problem is, most eggs on the market are not as good for you as you think. When egg-laying hens are raised on GMO feed in overcrowded factory farms and other unfavorable conditions, it directly affects egg flavor and quality. Shop wisely when purchasing eggs because how the chickens are raised, what they are fed, and their daily living conditions can make a big difference in the overall quality of the eggs you consume.
At Ecoculture Farms in Temecula, laying hens are raised on non-gmo, no-corn, and no-soy feed. They are pasture raised, and moved on rotation to help maintain their health and to control damage to the landscape. Chef Leah Di Bernardo of EAT in Old Town Temecula uses these eggs at her restaurant, and has partnered up with Ecoculture Farms to provide them with organic kitchen scraps to feed the chickens. “There are a few reasons I love using these eggs:
- The yolk of a farm fresh egg is typically richer in color and taste while store bought egg yolks are a light-medium yellow, and not as flavorful. Not only do farm egg yolks have a deeper color, their yolk is creamier and doesn’t break as easily when cooked.
- I know what the chickens diet has been- that I am getting clean nutritious eggs without antibiotics or hormones, not to mention mold or GMO’s from the grains they are fed.
- I know who I am supporting! I would rather give my hard earned dollars to small farmers that are dedicated to caring for the soil and their livestock. There is so much satisfaction in knowing, and my local community benefits, rather than supporting a mega egg producer with no face.
- Did you know eggs you buy in the store are usually 6-8 months old before they hit the shelves? Eggs becomes less nutritious, the longer they sit.”
Enjoy Chef Leah’s healthy and easy Frittata recipe using Ecoculture Farms eggs, and CSA Farm Box produce.
12 large eggs (medium skillet)
1/3 c. heavy cream
Freshly ground black pepper
2 onions (Caramelized Onion)
1/4 cup chopped organic parsley
2 tbsp. extra-virgin olive oil
2 scallions, thinly sliced
2 cloves garlic, minced
*if you have extra liquid upon pouring into your cast iron pan, reserve remainder for a quick yummy scramble!
Preheat oven to 375°.
In a medium bowl whisk together eggs, heavy cream (or nut milk- suggest hemp, macadamia or almond) pecorino and fontina cheese. Season with sea or kosher salt, pepper.
In a large skillet over medium heat, heat oil. Add scallions and garlic and cook until soft, 2-3 minutes.
Pour egg mixture into skillet then sprinkle in caramelized onions, a bit more pecorino and fontina cheese, then transfer skillet to oven.
Bake until eggs are just set, about 20 minutes. (You can check filling with a wooden skewer or thick pick- by inserting in the middle, checking to see if there is any raw egg).
Slice 2 large yellow or white onion into 1/4 inch slices (cutting top to bottom length wise).
Heat 2 Tbsp. butter in a large saucepan over medium until melted and sizzling. (You can use a skillet to cook the onions, but a pan with high sides will keep the onions from flipping out onto your stove.). Using a pan that also has a wide base gives water room to evaporate, allowing the onions to caramelize rather than steam.
Start by adding just a couple of large handfuls to the pot. Cook, stirring, until onions are soft and starting to turn translucent, 1–2 minutes.
Stir in a few more handfuls of onion and repeat cooking and stirring process until you’ve added all the onions.
Season with a pinch of salt.
Reduce heat to medium-low and continue to cook onions, stirring every few minutes to prevent them from sticking and coloring too much in any one place, until blonde-colored, 15–20 minutes.
If you feel like onions are getting too brown around the edges or they’re sticking, reduce your heat a bit. Because most of the water has cooked off at this point, there might be some bare spots where the pot could start to burn. If this happens, stir in a splash of broth or water. The liquid will dissolve the cooked-on bits, which the onions will re-absorb.
Let onions cool in the saucepan, then use or transfer to an airtight container and chill. They will keep up to 1 week.
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All recipes property of Cultivating Good Inc./Chef LDD