Archive for the 'Eric’ Eggs' Category

Green Eggs and Ham

Saturday, March 16th, 2013

Serves 2 

We thought we’d kick off the weekend with a fun, kid-friendly recipe to celebrate St. Patty’s Day. Just keep in mind that baking soda and vinegar will work wonders on a food-coloring-stained child and clothing.

INGREDIENTS Screen Shot 2013-03-16 at 9.18.53 AM

4 Eric’s Eggs

1 – 12 oz. ham steak

Cabot butter (for greasing skillets)

Green food coloring

1 small cat wearing a hat (optional)


Grease two skillets. Turn heat on low-medium.  Put ham steak in one skillet and brown both sides. The ham is pre-cooked so there’s no need to really cook it through, browning the sides and heating it up just gives it a better flavor.

Crack eggs into two bowls, separating yolks into one bowl and whites into another. An easy way to separate eggs is to crack the egg with one hand into the other and let the white slip through your fingers while gently keeping the yolk in your palm.

Put 6-8 drops of food coloring and water in with the whites and whisk until fully combined. Pour whites (now green) into second skillet and drop yolks, evenly spaced, on top. Watch for the whites to solidify (usually no more than two minutes). Slide a wide spatula under the eggs and flip gently. Count to 10 and plate the eggs and ham. Salt & pepper to taste.


Eric’s Easy 4-Egg Pasta

Sunday, March 10th, 2013

Yesterday was what one of our friends refers to as a “triple-activity day” – an early morning hike while the slopes warm up, skiing or riding in the early afternoon, and collecting sap before the sun goes down. We and the chickens enjoyed the sunshine and warmth also but our “triple-activity day” was focused on egg production and collection so you can continue to enjoy Maple Souffles, Crustless Quiche, and our Easy 4-Egg Pasta. While you can certainly use a pasta machine, we prefer to roll and cut ours by hand. The noodles aren’t quite as pretty but the process is fun and the clean up is easy!

** Recipe adapted from The Joy of Pasta by Joe Famularo & Louise Imperiale

4 Eric’s Eggs

1 1/2 tbs olive oil

3 cups of flour – some people recommend semolina but we find all-purpose works just fine

1 tbs warm water

1 tsp salt

Clean your counter – the cat was probably on it while you were at work, searching for the source of bacon scent.

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Put your flour in a mixing bowl with the salt and mix. Form a deep well in the flour and crack the eggs into the well. Add the water and oil. Use a fork to slowly whisk together the the ingredients until the dough begins to form.

The mixing process is easiest when you slowly whisk bits of the flour into the eggs by pulling the flour from the sides of the well into the center insteadof just trying to mix the contents in the bowl together all at once.

When you can no longer mix the dough with your fork – it may be in several chunks – tip it out onto your (clean) floured work space. Knead the dough, adding a bit of flour here or there if it’s too sticky, until it’s smooth and elastic. Typically 11 minutes seems to do it.  We recommend setting a timer so you make sure you get all that kneading done … we tend to feel like our dough is ready after about 5 minutes but that extra time really does help to ensure the pasta isn’t tough.

Divide the dough into two even balls and cover them with a damp dish towel or some plastic wrap and let the dough rest for 15 minutes.  Get a pot of water boiling on the stove.

Flour your work surface again and roll the dough out into a very thin, even sheet. Roll your dough up like a yoga mat and use a sharp knife to cut thin strips. Unroll the  pasta and place it directly into the boiling water – make sure you put all noodles in at once otherwise they’ll cook unevenly. Cook time will vary based on how thick your noodles are but make sure to keep an eye on ’em because fresh pasta cooks much faster than dried.

Drain pasta and serve with pesto made from last seasons’ basil or another delicious sauce!

* Typically we take the second half of the dough, roll it out, cut it up, and place the unrolled noodles into small, freezer-safe, single-serving containers. You can store the uncooked pasta in the freezer for a while and cook it up for a quick, homemade meal, mid-week. Noodles should be placed into the boiling water while still frozen. 

Maple Souffle with Eric’s Eggs

Wednesday, March 6th, 2013

It’s Maple season in Vermont! The sap is running! The sugarhouses are boiling! Here’s a yummy, super easy two ingredient recipe to make with Eric’s Eggs. Enjoy! ~ Natalie


Maple Soufflé

adapted from a recipe by Katy Atlas

2 eggs
1/3 cup maple syrup (I use Vermont Grade A Medium Amber)

Preheat your oven to 400 degrees F.  Separate egg whites and yolks.

In a small bowl, whisk together the two egg yolks and maple syrup until evenly distributed.

In a stainless steel bowl, beat egg whites until soft peaks form. Fold the maple syrup mixture into the whipped egg whites.  Pour into 4 ramekins and place ramekins on a baking sheet.

Place baking sheet in the oven and immediately turn temperature to 375 degrees. Bake for 10 minutes, or until puffed up and browned.

Serve immediately. There will be a little pool of syrup in the bottom of the ramekin to spoon over the souffle as you go –  delicious!


Arctic Egg Farming

Sunday, February 17th, 2013
RMF Frozen Egg

Eggs need to be collected every 30-45 minutes so they don’t freeze and crack

Many years ago I had the great fortune of serving an agriculture apprenticeship with family friend Elliot Coleman. Elliot purchased his farm from Scott and Helen Nearing, authors of the homesteading classic Living The Good Life. When I arrived in Haborside, Maine, Scott Nearing was long gone but Helen was my neighbor for those eight months. On the weekends, I would stack wood for her and she would pay me in books. Scott often talked and wrote about the school of hard knocks, where he claimed to have received his PhD.

We went to that same school this winter, where we majored in sub zero egg farming with a minor in humility. Chickens as it turns out are deceptively simple, 90% of what you need to know for good egg production can be whittled down to four subjects; light, ventilation, water and feed.  As we learned this winter despite this simple equation, a lot can go wrong.

– Lighting- for good egg production chickens need a minimum of fifteen hours per day of light. Last fall we were busy with a large squash harvest, while we simultaneously tried to build a permanent winter facility for the chickens. Like most projects, this was over budget and took much longer than anticipated. To maintain good egg production, you should introduce artificial lighting sometime around September 1st. Our birds never got additional lighting until mid-November.

– Water- one of the hard lessons we learned is that chickens need lots and lots of  water for good egg production, much more than we realized. Funny thing about water, it freezes. Keeping 2500 chickens well watered when the temperature is negative fifteen, proved to be a bigger challenge than we expected.

– Feed- we try to keep a constant supply of feed for the chickens. Some time in mid-December as we were hitting our stride with winter egg production, we received a bad batch of grain. This really messed things up. Our grain company was very responsive, and quickly replaced the bad batch, but production went to almost zero. It’s really hard to get chickens to start laying eggs again, and nearly impossible during the dark days of winter.

– Ventilation- The new greenhouses we built for the chickens are long and narrow. When the sides are rolled up, they are great because ventilation is excellent. However when it’s sub zero, the sides need to be down, and we quickly learned that condensation was going to be a problem. Cold and damp is a bad environment for the birds. We switched from dry shavings to hay and have been much more diligent when it comes to bedding down the houses. Not only is this a cleaner environment but it also cuts down on ammonia orders.

When things are going well optimal production is around 100 dozen eggs per day. During the low points of this winter, egg production dipped to 10 dozen eggs per day. So yeah we got our butts kicked. But we learned a whole lot, and we’re confident next winter will go much more smoothly.


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