Cooking by the Egg Moon

 The days are becoming longer, though the cold is lingering on.  A brisk day to X-country ski today, with temps around 21° plus wind chill, and yet we are moving into the time of year some cultures refer to as the Egg Moon.  As the days grow longer hens naturally begin to produce more eggs unlike factory farms. These factory farms (sometimes referred to as fecal-factory farms) trick the hens by using artificial light year-round. To stimulate even more production, antibiotics are used.  A dangerous contribution to antibiotic resistance in humans.
     The healthy, farm-raised, free-ranged chickens produce eggs that are one of the most nutrient-dense foods you can find.  Omega-3 and Omega-6 fatty acids are almost in balance in a free range egg. Nutrition is only one of many reasons I choose farm eggs over factory-farm eggs. Knowing the farmer is also very important. I have been to these farms and have seen their chickens, cattle and gardens.  Why would anyone trust a supermarket over a farmer's market boggles my mind.  I am keeping my dollars local and casting a vote for small sustainable farms.  We have three wonderful farmers markets in the area so after all these years you would expect to see nearly everyone utilize them. Funny how folks would rather trust plastic shrink-wrapped and mass produced packages over actually knowing who made their loaf of bread, raised that flank steak or grew that sweet carrot??

     I once read somewhere that it is illegal to sell a washed egg in France. Yes, apparently eggs have a natural bacterial film that keeps them fresher longer. Americans, we always want things sterile, clean, sanitized, but in doing so, often undue the benefits designed by nature herself.
      Sure I pay more for my farm eggs but it still comes out to less than .21 per nutrient dense, perfect food Egg!  Note how much you are willing to pay for breakfast at a restaurant?  Priorities, people. 
  Besides the many uses for eggs in cooking, baking, and beverages, I bring hard-boiled eggs for my kids to munch on before and after grueling Mountain Bike Races. Protein rich, nutrient packed eggs the are an excellent recovery snack. Better than any junk food or manufactured processed power bar. They keep well and travel easy.  

     So this post is dedicated to the wonderful folks who raise the chickens that produce those fabulous eggs at farmers markets everywhere.

 

Here are my recipe picks for the Egg Moon time of year:

• Classic Parmesan-Cheddar Souffle
• Quiche Lorraine
• Amaretto-Eggnog Latte

The Coffee Epiphany (part 2) - Cooking with Coffee

Except for chocolate covered espresso beans and Tiramisu, it never occurred to me to seriously cook with coffee.  In the last few years, however, I have stumbled across some wonderful, innovative ways for using both the brew and the beans.
Coffee can be used in marinades, spice rubs, cookies and custards.  It compliments both the sweet and savory with an earthy richness.
    Keeping with my goal of using what's on hand,(plus we are still digging out of a snowstorm), I set out to create a simple weeknight dinner which could feed four to six easily.
My fridge contained  a wonderful bunch of basil from the Farmers Market that needed to be used up, a pair of small pork tenderloins thawing, and a generous pint of organic cherry tomatoes. Organic apples, oranges and lemons left over from the holidays needed to be somehow incorporated into this menu.  Coffee would be included in at least two recipes.

• Coffee-rubbed Pork Tenderloin with Jalapeno, Apple and Orange Relish
•  Cherry Tomato and Mozzarella Bread Salad
•  Chocolate Dipped Espresso Shortbread Cookies.

The pork in this recipe stays moist and has delicious full earthy flavors. It could also be made on a grill. The salad is simple yet filling. Shortbread cookies are always easy, few ingredients and never too sweet.