I’ve been so preoccupied with digging out from under all this snow that I just realized that our daylight hours are getting noticeably longer. The increase in daylight hours will soon trigger chickens to start ramping up egg production, so it won’t be long now until we start to seeing more farm-fresh eggs at the winter farmers market in Plymouth (plymouthfarmersmarket.org) and around town.

Eggs are one of the easiest local foods to obtain – perfect for those of us trying to buy and eat more locally produced foods.  Another great thing about local eggs is that they’re actually more nutritious than the factory-farmed eggs in the grocery stores.  Recent studies like the one conducted by Mother Earth News in 2007 are finding that, compared to conventional factory-farmed eggs, eggs from chickens allowed to eat grass, weeds, and bugs (known as free range chickens) are lower in cholesterol and saturated fat and higher in folic acid, omega-3 fatty acids, beta carotene and many other vitamins. Not to mention that they taste better and the yolks are a nice bright orange instead of the pale yellow most of us have gotten used to.  Many gourmet chefs are now demanding free-range eggs to cook with.

The eggs available locally from farmers markets and from backyard chicken owners around town are much fresher than grocery store eggs, and of course, the fresher the egg, the better the taste.  That said, you might notice that a very fresh, hard-boiled egg is tough to peel.  If you intend to hard-boil them, you can get around this problem by storing them in the fridge for a couple days before cooking.  

Eggs are probably one of the most versatile ingredients to cook with.  One of my favorite things to do when I have a lot of eggs (and this does happen because I’m incapable of passing up a cooler by the side of the road with a sign that reads “farm fresh eggs”) is to make a frittata, which is an Italian omelette started on the stovetop and finished up in the oven or under the broiler.  You can add any type of veggies, mushrooms, cheese, or meat you like.  This one has potatoes and sausage, but feel free to substitute ingredients you have on hand.

1/4 cup extra virgin olive oil

3-oz package sausage, halved lengthwise and     thinly sliced (chirizo is delicious!)

1/2 red onion, diced

salt and pepper

1 large potato, peeled and cubed

6 large eggs

1/4 lb. shredded mozzarella

Preheat your oven to 375 degrees.  In a medium ovenproof skillet (I love my cast iron skillet for this recipe) heat about a tablespoon of the olive oil over medium heat.  Put in the chorizo, followed by the onion and brown for about six minutes. Remove this mixture from the skillet with a slotted spoon, put it in a bowl and set aside.  Now add another glug of the olive oil and throw in your potato cubes and some salt and pepper.  Stir them around, still over medium heat, for about eight minutes.  Now put the chorizo and onions back in the skillet.  Beat the eggs in a bowl and pour them over the chorizo, onions, and potatoes.  Sprinkle with more salt, pepper, and about half the cheese.  At this point, stop stirring and just let it cook for about two minutes, still over medium heat, until the eggs start to set. Now transfer the skillet to the 375-degree oven and bake 6-8 minutes until the whole thing is just set.  Turn on your broiler and let it preheat.  In the meantime, sprinkle the remainder of the cheese on top and pop the skillet under the broiler for a couple minutes to brown the cheese.  Don’t walk away from it at this point - this part goes fast!  Take it out and let it rest for about five minutes so it will slice cleanly.  Slice, serve, and enjoy!

Lisa works full-time in the environmental field, but would rather be baking, gardening, crafting, and taking care of the animals on her 1/3-acre Pembroke homestead.