A Farmer’s Dozen

by Sarah on October 2, 2013 · 11 comments

We all know about a baker’s dozen,* but what about a farmer’s dozen?

*If you’re a nerd like me and want to know the history behind it, check out this post.

A dozen eggs, that is.IMG_4888 (1024x683)

Despite going to the farmers’ market for countless Sundays with Lindsey in Charlottesville, I never bought true farm eggs…nor even ate true farm eggs until I was housesitting and there happened to be a chicken coop in the backyard.

(OK, so they would be backyard eggs, not farm eggs, but whatever.)

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But lucky me, down here in Alabama, not only is the farmers’ market local produce fresher and less expensive than that sold in the grocery store, the local eggs are also fresher (obviously) and less expensive (surprisingly) than those sold in the grocery store.IMG_3463 (1024x682)

And look at these yolks!

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It was Joel Salatin at Polyface Farms who told me that the sign of a good egg is an orange yolk, because that indicated a chicken who had munched on grass, lived in the sunshine, and maybe worked a little harder than the other chickens.*

*I do believe he made a reference to yellow yolks being the sign of chickens on welfare.IMG_3836 (1024x684)

Some are more orange than others, but color (and politics) aside, these farm eggs are just plain craveable.IMG_4223 (1024x683)

So how did I eat my very first farmer’s’ (market) dozen?IMG_3817 (1024x683)

Two accompanied some Cajun BBQ-Glazed local kuri squash and local turnip greens (above), and one found itself tucked in a corner while the best (local) delicata I’ve ever eaten and cooked quinoa covered in the original Cajun NOLA Sauce took away some of the fried egg’s fanfare.

IMG_3442 (1024x683)That fried egg’s pair ended up in another quinoa concoction, with some chimichurri-seasoned local zucchini and a full-of-flavor Georgia Jet sweet potatoIMG_3297 (1024x683)

…where it made one savory sauce.IMG_3306 (1024x682)

Two more got even saucierIMG_3140 (1024x683)

…with a plate full of local: turnip greens, tomatoes, and spaghetti squash (covered in Coconut Curry Cashew Hummus).IMG_3122 (1024x683)

From saucy to just plain sexy.*

*I am a yolk pimp after all.IMG_4532 (1024x684)

One egg landed on plate of four-titude featuring Green Pea Guacamole, local roasted sweet potato, and raspberry pineapple salsa.IMG_4495 (1024x683)

One went unconventional (and alliterative), with a bowl of curried savory sweet potato (Love Grown) Super Oats, with sweet peach hot sauce.IMG_4255 (1024x683)

This madcap mess was only surpassed…IMG_4272 (1024x683)

…by the accidental cracking of a yolk.IMG_3473 (1024x683)

The result of which was two eggs making a very Pollock-pleasing painting plate.IMG_3490 (1024x683)

And finally, two by two okra and kabocha*….and ketchup.

*Hey, that rhymes. 

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Two plus one plus one plus two. 

Plus one plus one plus two plus two.

If I counted correctly, that’s a dozen consumedIMG_4894 (683x1024)

…but don’t y’all fret, I’ve already bought twelve more.

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Kaila @healthyhelperblog! October 2, 2013 at 7:54 am

Love all the yolk art! LOL The savory oatmeal combo looks especially delicious! I could totally see myself making that! :)

Laura @ Sprint 2 the Table October 2, 2013 at 9:23 am

If I didn’t already love you before… an entire post of #yolkporn AND a Pollack reference?! Will you be my blog-wife?

Melissa @ Treats With a Twist October 2, 2013 at 1:08 pm

I love this. I grey up with my bff having a chicken coup. When we were in college, she’d bring me eggs (bc she knew I was baking them up by the dozen) and I loved the different colors and bright yolks. Yet, now, I go to the farmers market every Saturday morning and have a strange fear of the local egg vendors. Maybe it’s me being scared that I can’t actually carry them home 1.5 miles and have them all be intact, or I’m afraid they’ll be strange and different? I’m irrational. Just another fear to conquer soon :)

Julie October 2, 2013 at 7:44 pm

Runny eggs… that’ll be on my menu all week now!

Gina @ Health, Love, and Chocolate October 3, 2013 at 3:29 am

I could go on and on about how local farm eggs trump sad store bought eggs in so many ways, but I think I’ll refrain and just go back to gazing at all this yolk porn you’ve provided us with here.

Meghan@CleanEatsFastFeets October 3, 2013 at 7:17 am

Egg-cellent post.
I get a dozen eggs a week in my CSA share and I love it. Although right now, I have almost 2 dozen eggs in the fridge and I’ll be getting another twelve tomorrow. Time to start making quiches. I bet they’d freeze well.
In the meantime, I need to make a lovely little (or two) fried egg in honor of this post.

Hannah @ CleanEatingVeggieGirl October 3, 2013 at 5:43 pm

Is there ever such a thing as too much yolk porn?? I think not!! :)

Brittany @ Delights and Delectables October 5, 2013 at 9:59 pm

I miss eggs!!! Just sayin!

Heather @ Kiss My Broccoli October 6, 2013 at 12:41 am

Best yolkporn post EVERRRRR!! The BEST! God, I love you! And now I’m on a mission to find me some super fresh orange yolked babies myself…aww, that kinda makes me sound like a baby chicken killer! Lol

Danica @ It's Progression October 6, 2013 at 4:52 pm

The family I now nanny for has their own chickens (3 of them) in their backyard. They (obviously) get fresh eggs every day, which I think is just the coolest. They share some with me once in a while, and I already know that someday I want to own my own!

Heather @ Better With Veggies October 7, 2013 at 2:09 pm

Mmmm….I am all about farm-raised, pasture-raised eggs! :)

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