Mid-season update, Eggs Benedict pizza, Emmett, Summer Soundtrack?

Mid-season update:

We seem to have settled into some very pleasant growing weather. The farm is changing daily and the CSA boxes should grow in quantity and the offering will become more diversified as the season progresses. We occasionally purchase crops from partner farms where and when it makes sense. We have fairly stoney soil and carrots can be a challenge. We are not well set up to grow them, especially in the Spring when weed pressure is intense. Our friends at Riverberry Farm are expert carrot growers and have the soil and infrastructure to grow them well. We also work very closely with the Farm at South Village and expect to procure some potatoes from them in the near future. From our own farm, cucumbers will be coming on strong, as well as tomatoes from our range of greenhouses and field tunnels. For the first couple of weeks we will need to rotate pick-up locations for doling out tomatoes. This week the Tuesday route is scheduled to receive  them. We have over 2000 tomato plants so once we hit full production there will be plenty for everybody.

Blushing Beauties!

Eggs Benedict pizza:

Saturdays we attend the Burlington Farmer’s Market.  In addition to selling produce, eggs, and pork, we eat a lot. We have our own farm grill, where we sell breakfast gorditas and a lunch special. Our friend Pete Coleman has been producing some sublime sausage at Vermont Salumi. A perennial favorite lunch is the Himalayan food produced by our old neighbors. Rice, garbanzo beans, and potatoes seems so wrong, but somehow they turn it into something very special. Chase it all down with a home brewed Root Beer and top it off with a Dinky Doughnut, and you’ve got a good day of eating for sure.

American Flatbread has started using Eric’s Eggs for their Eggs Benedict pizza. We had to try it and ordered a pizza to go. Good ingredients go a long way and the result is one amazing pizza. We strongly urge you to try it, the Bloody Mary’s are about as good as they get as well (sampled on a non-workday of course).


Our new Maremma livestock guard dog, Emmett, arrived a week or so a go. He’s one cool dog. As with most new puppies, there have been a few bumps in the road, but he is settling in very well to a life of guarding chickens. His main job is to protect the hens from aerial predation such as hawks and owls. We have some big plans for Eric’s Eggs and these dogs will play an important role.

Welcome to the farm, Emmett

Emmett has found a perch for himself

Molly hard at work down below

Summer soundtrack?

We love to listen to music on the farm. Every summer we have a favorite album, that summers soundtrack. Although we’ve purchased some great music recently, none of the albums have garnered the number one position. We’re open to suggestions if anybody can think of an exceptional album. To date Tedeshi Truck’s Band “Revelator” is leading the way.


Collard Greens Prep time: 5 minutes Cook time: 20 minutes

We use bacon fat here primarily for flavor. Bacon fat provides an excellent balance to the natural bitter of the collard greens. That said, you can easily skip the bacon fat and just use a little more olive oil.



2 lbs collard greens, tough stems discarded, leaves chopped

2 Tbsp medium onion, chopped

1 large garlic clove, minced

2 teaspoons bacon fat

1 Tbsp olive oil

2 Tbsp dark sesame oil (Dynasty or comparable)

Chili pepper flakes, a pinch

Salt, a couple pinches

Sugar, a couple pinches


1 Use a large skillet with a tight fitting cover. Melt bacon fat and heat olive oil on medium heat. Sauté onion until transparent, a couple of mintues. Add garlic and and cook until fragrant, about 30 seconds.

2 Mix in the greens, sesame oil, chili pepper flakes, salt, and sugar. Cover and cook until tender, 8-15 minutes. (Note that young collard greens will cook up relatively quickly. Older greens may take upwards of 45 minutes to tenderize.)

If you want, serve with a little barbecue sauce.

Yield: Serves 4.  Recipe from Simply Recipes.com

Cucumber Salad Recipe


1-2 large cucumbers, quartered lengthwise, then sliced crosswise

1-2 Tbsp chopped fresh dill or basil*

2-3 Tbsp seasoned rice vinegar

Salt and pepper to taste

*To chop the basil, chiffonade it by stacking the leaves on top of each other, rolling them up like a cigar, and taking thin slices from one end to the other.


Combine all ingredients in a bowl, toss to coat. Serve immediately, or make ahead (up to a couple of hours) and chill.

Serves 2-4, Recipe from Simply Recipes.com

One Response to “Mid-season update, Eggs Benedict pizza, Emmett, Summer Soundtrack?”

  1. Mary Jo Miller Says:

    Another great newletter with wonderful photos! Wanted to tell you that I thoroughly enjoyed the BFP article, especially since I’d just read ‘This Life is in Your Hands’ by Melissa Coleman … I was unaware of any connection ’til I read the FP article! Had a great conversation with Jan afterwards … so cool! Glad the weather has finally turned! xo Mary Jo

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