You see, one of the gals that works there has chickens, about 16 chickens, she told me yesterday. And since he family can’t eat all the eggs those 16 chickens produce, she brings in about a dozen a day and sells them to local residents. Turns out that the egg business in Casselton was so successful that they’ve now expanded it. They found another local resident who also has chickens who also has started bringing in eggs. It’s a nice little cottage business.
Part of me doesn’t even want to tell you about these local eggs, because ofeen when I stop to get some, they are already gone. But, hey, share the wealth.
If you haven’t had a farm fresh egg before, you may be a bit surprised when you crack one open. (I guess you may even be a bit surprised by the outside, since the eggs I get are seldom white, but more often pale blue or a range of soft tan colors.) And on the inside, the yolk will likely be larger than any egg you find at the grocery store, and oh so much brighter yellow. (I should have taken a picture of the yolk, I’m not realizing.) My best estimate is that farm fresh eggs are about three weeks fresher than any egg you buy at your local grocery store.
The only drawback I’ve found with farm eggs is if you like to hard boil them, since they just don’t peel well. I’ve tried several variations of remedies to this from friends or found on web searches, but so far, no luck. If I want to boil eggs, I head to the grocery store for a get a dozen.
Now, back to the frittata. I made this one with broccoli, a variety of colored peppers, onion, and a few sprigs of asparagus that TM found in the ditch somewhere, with Colby/cheddar cheese shredded on top.