Old Beach Farmers Market | Eggs-Essential Market

Eggs-Essential Market

12/05/16 12:43 PM

Full Quiver Farm has an abundance of their luscious brown eggs this week. These eggs check all the boxes for healthy eating. Their chickens are totally pasture-raised and non-GMO. Full Quiver offers “Buy 2, get 1 free” for patrons. Think of the goodness that goes into hens raised with plenty of grass, sunshine, and attention. If you haven’t tried local eggs, this is a good way to start.

And they will have lots of chicken available the rest of the summer, too.

Hunt Club Farm is bringing a few barnyard animals this Saturday in anticipation of their Summer Day Camps. Kids learn about life on a farm by helping to feed, clean, groom, and care for horses, goats, sheep, llamas, rabbits and chickens. They also help grow vegetables, herbs and flowers. The idea is to encourage a friendly environment in which children learn responsibility and initiate leadership skills that will make a memorable impact on their lives. Come for the petting and find out more.

Weekly markets every Saturday all summer have begun! Here’s your steady chance to connect with your favorite local food purveyors. We hope you’ll make it part of your routine. Come see us.

PARK IT!

When the weather warms up we usually get more customers and therefore parking dilemmas with our neighbors.

We also have new businesses on 19th Street that also share parking with us in the grass lot. We want to be good neighbors, so please be aware where you park.

We encourage bike riding and parking on 20th Street in the Runnymede parking lots when possible.

RECIPE

FARMERS MARKET OMELET

Use some farm fresh eggs, veggies and herbs to craft a delicious omelet perfect for breakfast or brunch when served with some breakfast potatoes and toasted whole grain bread. Or serve it for lunch or dinner along side a small green salad and sliced, toasted French bread.

Start by cracking two eggs in a medium mixing bowl and whisking until they reach a buttery yellow hue then set aside

Place a medium-sized saute pan over medium heat and add 2 tablespoons butter, allowing to melt; swirl to coat pan.

Add 2 tablespoons milk, along with a dash of Kosher salt and freshly ground white pepper to the eggs and whisk vigorously. Pour eggs into saute pan and let sit for a minute until eggs begin to set.

Gently push the edge of the eggs towards the pan center with a spatula, turning the pan to allow the liquid eggs to fill in the space; continue until eggs are set and there is no liquid.

Carefully loosen eggs with spatula and flip; cook for a 5-10 seconds, and add chopped veggies and herbs (along with shredded cheese, if you please) down the center of the eggs in a straight line. Lift one side of the eggs with the spatula and fold over. Fold over the other side and gently slide onto plate.

Top with fresh pico de gallo and serve.

From Chef Patrick Evans-Hylton

www.PatrickEvansHylton.com

VENDORS

The Bakery at Riverside Farm

Brentwood Farm

Build Your Food

The Creative Wedge

Croc’s 19^th Street Bistro

Fresh Batch Jams

Fudge Grudge

Full Quiver Farm