Breakfast Archives | At Home With the Gadbois Family

Breakfast

{Family Centered Kitchen} Real Food, Pure and Simple

Farm Fresh Eggs

 

There is quite a discussion going on on my Facebook page today after I posted a meme about people who will spend $5 (it’s actually closer to $7 here in Massachusetts), but complain about the price of truly free-range, grass-fed, farm fresh eggs at $5 per dozen.  According to one friend, I am being judgmental.  I disagree.  I am the farmer who is insulted by someone standing in front of me at my farm stand or farmer’s market, sipping that $7 cup of coffee, when they tell me that my eggs (or vegetables, or meat) are too expensive.  It is a slap in the face to me and my family.  It is the same as saying that we should hold our tongues and know our place.  Because we are peasants.  And we have no right to ask for a living wage for raising wholesome food for our community.

I suppose they agree that farmers should earn a paltry .60 an hour – which is how the government values farm work.  Please, please consider when you visit your local farm family, or their farmstand at market.  They work really hard to produce truly healthy, wholesome food.  We deserve the dignity of being paid well for that work.

Most people have been positively wonderful. We are grateful to all of the people who purchase from us – plain or fancy, carrying a Starbucks or their own mug from home, whether they are dressed to impress, or just came from working a dirty job, whether they live in an affluent neighbourhood, or in a city tenement.  So grateful.  We are blessed by your encouragement and compliments; and that you entrust the production of your food to our family.

 

Farm Fresh Eggs

Here are some recipes that you can make with your lovely farm fresh eggs and other farm-fresh products:

Crockpot Oatmeal – It’s Irish oats, cooked overnight on low. You can add all
kinds of nice things with the oats. Dried or fresh fruits, canned pumpkin and
spices, nuts… Awesomely simple. The kids can just scoop it out and go when
they’re ready. My non-oatmeal eaters actually love Irish oats.

  • 4 c. water (or milk), boiling hot
  • 1c. Irish oats
  • 1/2 c. sugar, honey or syrup (optional)
  • 1 c. fruits
  • 1-2 tsp ground spices (optional)
  • salt to taste

Place all ingredients in your crockpot and cover.  Set your cooker to low and let cook overnight.  Serve with fresh milk or cream.

Special Egg Scramble or Frittata

What about tossing some eggs and milk in a jug the night before? You can just
shake it up and cook it in a skillet in the morning. If you’ve pre-cut cooked
meats, cheese, or veggies, they can toss those in, too. Or the same can be
tossed into a buttered baking dish and baked for about 30 minutes at 350 F for a
frittata.

  • 8 eggs, beaten
  • 1/2 c. milk (or water, if you prefer)
  • 1/2 tsp salt
  • pepper to taste
  • 1/2 c. pre-cooked meat, diced
  • 1/2 c. cheese, crumbled or shredded
  • 1/2 c. vegetables, diced (tomatoes, peppers, onions, garlic, mushrooms, and greens are all wonderful)

 

Scones – leave the dough in a roll (wrapped in parchment, plastic) to cut with
with a knife or string and bake.

  • 2 1/2 c. flour (freshly ground is lovely
  • 2 T. sugar
  • 1 tsp salt
  • 1 tsp. cinnamon
  • 1 stick butter
  • 1/2 c. currants (or other dried fruit, diced, if needed)
  • 1 c. buttermilk

Cut the dry ingredients together with the butter until you have what looks like a coarse meal.  Add fruit and blend well.  Pour buttermilk in slowly and fold to combine.  You may not need the entire cup, or you may need more, depending upon the humidity.  When you have a workable dough, form it into a log 2″-2 1/2″ thick, wrap and refrigerate overnight.  If you haven’t got buttermilk, use yoghurt, sour cream, or milk that is curdled with a tsp of vinegar.  Bake at 400 for 10-12 minutes, or until done.  Brush tops with melted butter and sprinkle with sugar.  Serve with clotted cream and homemade preserves.

Try replacing all or part of your fruit with herbs or edible flowers.  Lavender comes to mind.

**GF AP flour mix would be PERFECT for this.  Bonus: you can work the dough as much as you want and it won’t toughen.

Baked Custard made the night before (loaded with dairy and eggs) served with
fruit (stewed is nice) and toast. It’s dead easy to make (scale up in
proportion).

  • 2 eggs,
    1c. milk,
    1/4 c. sugar (you could use half and still get a nice custard)
    pinch salt
    spices (nutmeg and cinnamon)

Bake in a greased baking dish at 350 until set, or at 400 over hot water if
you’re in a hurry. Add a T of flour and some lemon juice and zest for a yummy
lemon pudding style custard. Remember to scale up for your size crowd! This
recipe as written serves two little ones or one medium one. You probably find
you need 3 or 4 eggs worth for a big boy.

 

I used to feed my little ones custard for either breakfast or luncheon when we
lived in England. I served with fruit and wheaten crackers (McVities
digestives, homemade graham crackers would work as well). Doc thought it was excellent for them, very wholesome. 🙂 Same
idea as above, mix ahead in a pitcher or large canning jar, shake it and bake it in the morning.

{Family Centered Kitchen} | Sourdough for Breakfast

One of our family favourite dishes is sourdough pancakes.  Several years ago, I made my first batch of sourdough starter and was swiftly overrun.  I wasn’t, at that time, using as much bread as we do now.  Our family has expanded two-fold and grown older, with larger appetites.  In fact, I may have trouble keeping enough starter in the house now.

So if you are feeding a starter and haven’t anywhere to give away your extra, you can use your glut of starter to make a batch of the finest pancakes you will ever have the pleasure to eat.  And what is really neat is that YOUR sourdough will taste different to mine because our wild yeast strains are different.  There may also be seasonal differences in your yeast as most strains go dormant in winter, leaving fewer to grow.  And the more you bake, ferment, and soak whole, fresh foods, the more you build up the yeasts living inside your home.  When we first started, we had very little wild yeast and now the starter fairly comes alive as soon as we start mixing.

{Family Centered Kitchen} | Sourdough Breakfast

Sourdough Pancakes:

  • 1 c. of sourdough starter
  • 2 c. milk
  • 2 ½ c. of flour
  • 3 large eggs
  • ¼ c. sugar
  • ¼ c. melted butter or coconut oil
  • 1 tsp. of baking soda
  • 1 tsp. of salt

Leave your starter out overnight for best results.  Alternately, take your starter out and allow it to come up to room temp.  Mix ingredients together and let sit for 10 minutes or more.  Drop onto a hot, oiled or buttered griddle and flip wen bubbles pop on the surface.  Serve with real maple syrup, molasses, honey, or jam.  Or serve with warm, stewed fruits.  Makes approximately 30 pancakes.

This afternoon, we will also be trying our hands at making sourdough bagels.  I’ll post a recipe if they turn out.

I’m looking forward to what sourdough will be like on the farm!

Sourdough starter instructions here.

[subscribe2]

Sparkle Days

 

 

 

Sunlight shines on crystals white,

Sparkling shards twinkle and wink

Shadows softly rest on pristine blanket

Sighs of wonder from child’s lips ~NRG

 

Celebrating Every Day | Sparkle Days

Celebrating Every Day | Sparkle Days

Celebrating Every Day | Sparkle Days

Celebrating Every Day | Sparkle Days

Celebrating Every Day | Sparkle Days

Gingerbread Pancakes

  • 4 c. flour (GF AP flour mix will work perfectly)
  • 2T baking powder
  • 1/3 c. brown sugar, packed
  • 1 tsp. Kosher salt
  • 4 eggs
  • 3 c. milk
  • 1/2 c. light cream, sour cream, or plain yoghurt
  • 4 T (1/2 stick) butter, melted
  • 1 tsp. cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp. allspice
  • 1/4 tsp. cloves
  • 1/4 tsp. nutmeg

Combine dry ingredients.  In a separate bowl, mix wet ingredients.  Add to the dry and mix well.  Fry on a hot oiled or buttered skillet until bubbles appear and break on the surface, flip and fry on the other side until golden brown.  Spread with softened butter and keep warm.  Makes about 24 pancakes.

For lighter, fluffier pancakes, separate the eggs.  Add the yolks only to the wet ingredients.  Whip the eggs whites until soft peaks form and fold into the batter.

You can also use a sourdough pancake recipe and add the spices.  Fantastic!

Serve with whipped cream, real maple syrup, and a sprinkle of cinnamon.

 

White Hot Chocolate

  • 4 c. heavy cream
  • 1 gal. whole milk
  • 4 c. white chocolate chips
  • 1 T vanilla extract
  • 1-2 tsp. vanilla bean paste

Over medium heat, combine cream and milk.  When the milk mixture is hot, add chocolate chips and stir constantly until melted.  Remove from heat and add vanilla and bean paste.  Garnish with a peppermint stick, cinnamon, or cocoa powder.  Serves 8 in large mugs, 16 in smaller cups, or our family once around. 🙂

For a lighter version, substitute light cream or half-and-half for the heavy cream.  For a grown-up-only version, add a splash of peppermint or cinnamon schnapps, or coffee or chocolate liqueur.

 

Celebrating Every Day | Sparkle Days

 

The first real snowfall of winter still holds something magical for me.  And seeing it through the eyes of my children makes my heart overflow.

[subscribe2]

%d bloggers like this: