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.
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.)
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.
And look at these yolks!
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.*
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.
…with a plate full of local: turnip greens, tomatoes, and spaghetti squash (covered in Coconut Curry Cashew Hummus).
From saucy to just plain sexy.*
One egg landed on plate of four-titude featuring Green Pea Guacamole, local roasted sweet potato, and raspberry pineapple salsa.
One went unconventional (and alliterative), with a bowl of curried savory sweet potato (Love Grown) Super Oats, with sweet peach hot sauce.
And finally, two by
two okra and kabocha*….and ketchup.
*Hey, that rhymes.
Two plus one plus one plus two.
Plus one plus one plus two plus two.
…but don’t y’all fret, I’ve already bought twelve more.