Valley Bounty: Eggs
Long before I had any particular interest in where my food came from, my father cemented a weird little mantra in the minds of my whole family by repeating it compulsively every time we entered the egg section of the grocery store — “Brown eggs are local eggs, and local eggs are fresh.” Since then, of course, I’ve learned that local and non-local eggs come in white, brown, and beyond, but even now, when I’m buying local eggs at the farmers’ market or the Coop (whatever color they may be), that little jingle rings in my brain like a tic. At least the second half of it turned out to be true!
Lately I’ve gotten into the habit of making “egg muffins” for breakfast, which, true to the name, are pretty much single-serving frittatas baked in a muffin pan. Just sauté whatever fillings you’d like (peppers, onion, spinach, mushroom, bacon if you’re feeling indulgent), portion them out into a greased muffin pan, add in one or two beaten eggs to each (depending on the size of the eggs and the size of your muffin pan), and bake until set. Make a batch on Sunday and you’ll have breakfast for the whole week in the fridge.
Valley Bounty is written by Brian Snell of CISA (Community Involved in Sustaining Agriculture)