This morning I ate poached eggs with sauteed onions and spinach over toasted and buttered rye bread.. YUMMY!! All ingredients fresh, which makes it so much better. The eggs are great right now, they are very rich and vibrant due to the fact that the chickens have been scraping around the flower gardens eating bugs and whatever else they can find! The rye bread was made out of Maine Organic Rye and Wheat flours, the homemade butter was a gift from a friend (Mitra Luik at Aloha Rainbow Farm, no butter available to buy, but yummy chicken and duck eggs!) the onions were almost the last of what we stored in the fall, and the spinach was harvested last night out of the greenhouse. I should have taken a picture, but it's too late! So here is a picture of Richards beautiful, fresh, clean eggs instead. We now have greens available including green spinach, red veined spinach (bordeaux spinach), salad greens, baby bok choi, and arugula at the Farmers Market located at the West Farmington Grange Hall (beside the West Farmington Post Office) on Saturday mornings from 10-noon. The market is really picking up as customers with spring fever are craving fresh food!
If you are interested in having local food all year long at a discounted price, we still have space available in our 2010 CSA. Please contact us at firstname.lastname@example.org or give us a call at 779-4858. We'd be happy to send you some more information.
Also, one more fun tid bit...
If you are looking for great recipes for your weekends, visit drinktdwines.wordpress.com My father (a chef that is highly regarded in the state of Maine!!) writes this blog for the wine importing business that he and my mom run (T & D Imports). Every Thursday he posts a delicious recipe and suggests a wine that would be appropriate for the meal. Last week the recipes were for Marinated Pork Tenderloin in Adobado Sauce, and Maple Glazed Roasted Chicken and Vegetables... my mouth is watering and it's only 7:00 in the morning!! Until next time, Eat Well!!