Celebrate the return of spring or Easter with organic eggs
Ann Bell Stone is a partner in one of the largest certified organic farms in Kentucky that grow vegetables, poultry, and beef for residents and restaurants in the Lexington area.
Elmwood Stock Farm (www.elmwoodstockfarm.com) near Georgetown is a project of two generations of Bells who, along with their spouses, work this Scott County farm that is one of several farmed by the Bell family for six generations. With spring weather, 2012 production is gearing up and at the height of the season will keep 25 full- and part-time workers busy picking, sorting, packing, delivering, and selling more than 60 varieties of vegetables, poultry, eggs, and beef.
Much of that food is sold at five Lexington-Georgetown area farmers’ markets. In addition, 400 families “buy shares” in this Community Supported Agriculture (CSA) farm, so that every week for 22 weeks they receive boxes of produce. In the spring, those boxes are stuffed with early veggies, like asparagus, lettuce, kale, and garlic scapes, while October boxes bring tomatoes, butternut squash, herbs, brussels sprouts, and more.
Vegetable-share owners and farmers’ market shoppers alike can opt to buy organic chicken, a turkey at Thanksgiving, organically raised Angus beef, or the eggs from upward of 600 layer hens.
Right now, the Elmwood birds have come out of their winter rest period, and with the longer days, egg production hits its stride. Eating organic feed grains, along with plants and bugs from the pastures, the chickens produce eggs that not only taste great, but have beautiful dark yolks and shells that can vary throughout the season in Martha Stewart-esque colors.
FARM FRENCH TOAST
2 large or 3 small (organic farm fresh) eggs
1 Tbsp butter or oil
4-5 slices whole grain or sourdough bread
1 Tbsp milk or water
Real maple syrup
Ann Stone suggests if you don’t have enough eggs to serve everyone breakfast, stretch them by making French toast. The recipe is great for bread with a little age on it and is fairly firm in texture.
Break eggs in a shallow bowl and add a splash of milk or water. Mix thoroughly with whisk or fork so that none of the translucent egg white remains.
Meanwhile, in a griddle or large frying pan over medium heat, add butter or oil, only enough to prevent sticking.
Dredge bread slice in egg mixture, turning over so that it absorbs egg mixture. Place on hot griddle or frying pan. Sprinkle with cinnamon. Cook 4-7 minutes, depending on bread thickness, turning once midway. Serves 4.
CLASSIC EGG SALAD SANDWICHES
6 large eggs
1⁄3-1⁄2 C mayonnaise
Heaping 1⁄4 tsp salt
1⁄4 tsp ground black pepper
8 slices bread
Put eggs in a saucepan and cover with cold water. Place pan on high heat and bring to a boil. Cover the pan and remove from heat. Let eggs stand 12-15 minutes. Drain hot water out of pan and refill with cold water. Let the eggs stand in cold water a few minutes. Pour the water out and refill with cold water. Peel eggs, place in bowl, and mash with a fork. Stir in mayonnaise, salt, and pepper to blend. Spread on bread to make sandwiches. Serves 4.
Submitted by BRENDA HIGDON of Bowling Green, a Warren RECC member, who says of her classic, no-frills recipe, “This is the recipe that my mother and my grandmother used.”