Thursday, May 20, 2010

starting the day out eggy homemade

well i just finished off the last bits of the fall honey harvest - mmm mmm good.  it was a good harvest, not a huge harvest but fine enough to share with family members, good friends and to gift a few very special folk on a job well done. 

i enjoyed my bit of honey over a few soft boilers atop of my early morning whole wheat eggy muffins.  yup eggs on eggy muffins.  there are times in a chickenfarmer's days when the egg supply exceeds the demand.  and it is the clever and creative farmer that finds ways to make good use of them. 

round here, we
  • soft boil um'
    • eaten over rye crackers
    • eaten over steamed greens
    • eaten over soups
    • eaten over crusty bread
    • eaten solo with fingers - yummy!
  • hard boil um'
    • quick snacks
    • nice sliced on crackers with fresh veggies and maters
  • poach um'
    • love them poached if you're feeling fancy 
  • make a few good quiche
    • always a good way to use up some extra eggs
    • 1 pie crust baked half way and/or to directions on package
    • 6 eggs beaten
    • 1/2 cup milk
    • dash salt
    • dash pepper
    • double dash of nutmeg
    • fillings - cheese, veggies, shrimps or fish, sausage or whatever you might think of...
heat your oven to 350˚f and/or bake pie crust as per directions on package.  bake only half way, you want to finish the baking as you bake the egg mixture in the crust.

 while the pie crust is baking, beat eggs, milk, salt, pepper and nutmeg together.  set aside.  remove the pie crust from the oven when baked half way.  place any fillings you wish into the pie crust.    slowly pour the egg mixture on top of the fillings.

place the pie pan into the oven and bake for 35 to 40 minutes or until done.  the quiche will rise in the oven and fall once cooled - do not panic.  it's a natural process.  allow the quiche to cool or risk a burnt tongue.  quiche stores well in the fridge and is easily enjoyed hot or cool.
  • eat our eggs aside morning eggy muffins 
    • 2 eggs
    • 1 cup milk
    • dash of salt
    • 2 tablespoons of butter
      • if you like i go without since i use raw whole milk
    • 1 cup flour
      • 1/2 cup half organic white
      • 1/2 cup organic whole wheat
heat oven to 350 ˚f.  grease or spray muffin pan.  mix batter in a blender or food processor, just until mixed and a bit creamy.  pour batter into muffin pan filling only 1/2 high.  bake for 30-40 minutes depending upon the true heat of your oven.  turn out onto a cooling rack.  enjoy warm or cool.

and there are other ways too
  • rice pudding, custard and a good iced cream which i have yet to make for fear of eating the whole of the batch all in one go.  i am a big fan of each so it's best i not resort to puddings and custards and creams unless a hoard of hungry company is on the way.

today's dinner will include these homegrown goodies
  • carrots
  • roma beans
  • artichokes
  • beets
  • pesto
all sounds good to me, when's dinner?

there is much to do today - a friend gifted me with a large boot box full of green gage plums. so to greengage jam it is and a few plum tarts i thinks too.  sound yummy?  let's hope so.

have a great day folks!  cheery cheer cheers to you.

No comments: