The Incredible, Edible Egg

The STC made the most ridiculously delicious omelets on Sunday. Why we never added caramelized onions to omelets before is anyone's guess. Why I wasn't smart enough to take a picture is another. Why he's away overnight for work and thus unavailable for consultation as to his orgasmicly awesome omelet recipe is the fault of the Army. But let's not point fingers, let's just work with what we have.

First off, we spent probably 45 minutes caramelizing garden onions. The fridge needed a thorough going through and so most of that time was spent with the onions at a low simmer and us with knives flashing and vegetables flying and a lot of "eww, what do you suppose that was?" to one another.

Next, the STC sauteed green and red bell peppers and some raw white onion in with the caramelized. I can't speak as to his omelet technique, but I think a lot of it owes to our new pans, the Green-Life cookwear I've mentioned before. (Must add that I am not getting ANYTHING from the company for plugging their product, I merely think these pots and pans are the singularly most awesome thing I've ever had in any kitchen. Ever.)

So STC did the omelety thing to the egg (five farm eggs, no milk, no salt and pepper, no water, just wholesome farmy goodness), added the veg and some diced ham and cheese and the holy-I-think-I-just-jizzed-in-my-own-mouth-holy-awesomeness-batman-omelet was born.

We call it WTF good for short.

Was it the egg, the onions, the phase of the moon? I have no idea. But I intend to force the beloved father of my children to repeat this recipe over and over until I unlock it's secrets. Or until we're sick of omelets, whichever occurs first. Until next time, keep it sunny side up. :)

Ingredient: Eggs

The Benefits of Farm Fresh Eggs - Is there really a difference? 
 Store bought versus farm eggs? I'm biased and proud.

Eggs and Labels
Confused about free range versus natural versus cage free? Hopefully this helps.

Shirred Eggs and Spinach

We grow eggs, we grow spinach. I'll be sure to try this recipe when I can eat eggs again without wincing. (Curse you, stomach flu.) Anyway, here's the link and happy Memorial Day all!

Shirred Eggs with Spinach and Paprika

How We Eat

Dear Barclay Farms,

You talk about farm food, grass-fed, and the importance of eating local, how does that actually look on the plate?

Signed,

Hypothetical Blog Reader

Dear Hypothetical Reader,

You ask how we eat. As Michael Pollen points out, every meal has a story. Here is one of ours.

I had too many guinea eggs. Like over three dozen. With more pilling up daily. Since (grievously) have to cull dairy from my diet (see Dairy Low-Tolerant Offspring), I try to eat a lot more eggs, hoping that one day my eggs turn into blueberry yogurt. (Sadly, thus far, this has not been the case.) 

Anyway, the challenge is Keeping Eggs Interesting. Because, let’s face it, grass-fed free range homegrown brown local natural wonderful or not, an egg’s a freakin’ egg.

I find that it’s easier (and safer with aforementioned Offspring going through a grabby stage) to bake rather than boil hard boiled eggs. (325 degrees for 30 minutes in a muffin tin or straight on the oven racks, 10 minutes in an ice water bath.) So I had two dozen hard baked guinea eggs and a recipe for Scotch eggs. I’ll spare you the sordid details, but this recipe, in terms of guinea eggs and proportions, requires some tweaking.

So we had eggs wrapped in ground beef and bread crumbs but decided our meal required more. While my Spousal-Type Creature took charge of the Dairy Low-Tolerant Offspring, I added a flannel shirt with sleeves rolled up to my tank top and capri pant ensemble, finishing off the look with chunky cowboy boots sans socks. Looking both ways for the fashion police, I crossed the road and went to the garden for spinach and asparagus.

It was a cool May evening of very pleasant temperature, and the wind was in my hair while I filled my basket with fresh spring veggies. The sky was a mix of blue, setting sun, and huge puffy pastel clouds that looked like rain in the distance. The air smelled of lilacs, with an undertone of grass cattle manure. I strolled back to the house where the STC balance an Offspring on one hip while caramelizing onions for the spinach.

I love a man who can multitask.

He sautéed sweet onions and spinach with a little balsamic vinegar, salt, pepper, garlic and onion powder, all in olive oil. He did the same with the fresh asparagus, leaving out the vinegar. He sautéed the spears first on nearly high, then turned it down to medium to cook through.

The meal was superb.

And thankfully, our beautiful little bundle of need waited until mommy and daddy were finished with their meal before he vomited, all over mommy and the chair.

But it really was a wonderful dinner.

Until next time, Gentle Reader, eat well and strive for one true ingredient.

Ax of Barclay Farms

P.S.

While I realize that it is not possible for everyone to create a meal in which 90% of the ingredients come from within two thousand feet of the stovetop, I encourage knowing where your food comes from. If there is a new cause to believe in in the 21^st century, its food. (And crop diversity, but that’s for another day.)

In 1776, Americans fought for freedom from tyranny. In 2013, the new tyranny is that of the Twinkie, so to speak. Processed, pre-prepared, preserved foods have become the norm. When your rice has more ingredients on the label than just rice, that might be considered a problem. What do these additives do to our bodies? To our kids? To our brains and health? Let’s take the fight from the battlefield and down to our plates. Demand to know what is going in your mouth as well as where it’s been, how it’s been handled, what it’s been treated with, and how it’s been prepared. Demand to make yourself informed. If we want better health, we have to work to make ourselves healthy. No one controls what goes into your mouth except you. If you want high quality, nutritious food, vote by what you buy. Don’t dump tea in the river, buy quality meats and eggs from a trusted local source. Pay the farmer not the trucker, the packer, the corporation, the grocery store, and the bank. Vote with your food choices. Eat well, eat local.

Vacating soapbox now. :)

On Crop Diversity