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News from Kate's Farmette

Posted 4/19/2009 9:15pm by Lyndon Hartz.

I LOVE EGGS! 

By Good Earth Food Alliance producer, Kate Potter.
 
Two every morning, fried in butter, over easy. Sprinkled with sea salt. Soft orange yolk yielding to the fork. Mopping up that fluorescence with my toast. Life gets no better than this. And I get to have it every day!
I have 36 laying hens who eat a fair amount of “chicken food” - mostly sunflower seeds, millet, whole oats and wheat, organic cracked corn, barley - but they also have the run of our pastures, and they enjoy a good graze every bit as much as our goats and steers. Perhaps even more.

 

    Chickens are incredibly omnivorous. If they had their druthers, they’d subsist on bugs, slugs, grubs, worms, mice (yes!) and some grass or nice dandelion greens. If they have those edibles in abundance, I cut my feed bill by 30 - 50%, and the yolks in your eggs change from a pallid yellow (“supermarket eggs”) to an orange so rich that it is almost red.  This is due to the extra vitamin A that pasture affords a hen. Besides that, the omega 3 to omega 6 ratio is perfect: 1:1 These pastured eggs abound with CLA - conjugated linoleic acid - a powerful anti-carcinogen and antioxidant. And they’re really fresh. Eggs from a grocery store could have been sitting around in a case somewhere for a month before they even saw a carton. Our farm eggs go from the nest to your table in a week or less.  This is the way my grandparents ate when they were little. Is it why one of my grandmas is 98 and the other is 94?
      Enjoy your food: glowing orange egg yolks, pulsing green spinach, crisp peppery radishes on thickly buttered bread… . Oooh - I just read in Wikipedia that CLA survives the temperatures encountered during frying. Yay!

 

 

On the Good Earth Food Alliance website: