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.
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
- 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
- 2 eggs,
1/4 c. sugar (you could use half and still get a nice custard)
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.