J and I are getting back into the swing of cooking regularly, and this week we tried a new recipe that J found at Epicurious for a Bell Pepper and Goat Cheese Strata. It turned out great, so we heartily recommend it. The recipe calls for a 9×9 pan, but we wanted to get a few more meals out of it so we increased the ingredients by about 50% and made it in a 9×13; for example, 8 eggs, 8 oz. of day-old baguette, and 8 oz. milk all became 12 of each.
The Willy Street Co-op was all out of our favorite eggs (and I didn’t have time for an extra stop at Metcalfe’s Sentry), so we went with Pasture Patterns eggs from Prairie Bluff Farm this time instead. Here’s how they describe their family’s approach to farming:
Throughout the spring thru fall pasturing season, our hens are kept on fresh certified organic pasture which they consume with great enthusiasm. The vitamin rich forage, supplemented with a balanced mix of organic grains and minerals, creates a nutritious egg high in vitamins, minerals and omega-3 fatty acids.
During the colder months, the hens are sheltered in passive solar hoop buildings providing warmth and natural light. They roam freely throughout the structure and organic alfalfa meal is added to the grain. As we enjoy dried foods saved from the summer months, the alfalfa meal is like supplementing dried pasture. The birds like it and the egg yolks seem to darken a shade from the added nutrition.
We enjoy our birds and are committed to caring for them in a humane manner while producing a high quality egg delivered fresh to you. We hope that you will see and taste the difference a little grass and sunshine can make.
More more info, check out this PDF of their policy FAQs. Then, watch the nice YouTube video below that shows their entire process, from pasturing the chickens in movable houses, to cleaning and candling the eggs, to making deliveries to retailers and egg-share members.