Category: CSA Box

CSA Day 1: Free-range egg omelet and delicious fruit

Yesterday morning I eagerly cracked open our first free-range egg from Eatwell Farm. The chickens on Eatwell Farm are pasture-raised, which means that they can graze freely on bugs and run around happily.

I’d read that free-range eggs are supposed to be more brightly colored and have more nutrients than conventional eggs. So I have to admit that I was a little disappointed when I cracked the egg open and compared it with a conventional egg. Can you tell which is which?

Conventional egg vs. free range egg

Although I did notice that the free range egg shell was much harder, I didn’t notice a difference in color or taste (disclaimer: I’m continuously stuffy from pregnancy sinuses, so my taste tests may not be the most accurate!). (The conventional egg is on the left, if you were curious.) But I will continue to hopefully crack open the other eggs and see how the others look!

Anyway, I used my egg to make an omelet… First, I sauteed leftover mushrooms and onions that we had in the fridge with a small bit of butter:

Sauteeing mushrooms and onions

Setting those aside, I regreased the skillet with more butter and poured in the egg. After letting the first side settle, I flipped the omelet carefully and then added the mushrooms and onions, along with some olives, green onions, and shredded pepper jack cheese:

Making omelet

When the cheese was almost all melted, I carefully folded over one side and let it cook a little bit more. Delicious!

Completed omelet

I sent one of the Pink Lady apples with Steve to work and had one myself later in the day for a snack. It was deliciously chilled, crisp, and flavorful — one of the best apples I’ve had in a while! The apple just had one tiny bruised spot that I cut out.

After Steve got off work, we snacked on Satsuma mandarin oranges, also chilled, which were extremely easy to peel and very sweet.

Produce box arrives!

First box of produce

We picked up our first box of Eatwell Farm produce (and a dozen free-range eggs) last night. I was definitely glad that we have two fridges that we share with our housemates, because I filled up 2.5 out of 4 crisper drawers!

I probably won’t be as detailed as fellow Eatwell Farm subscriber’s blog, In My Box, with what I end up doing with the produce, but you can expect a few posts here and there as I move forward with the local-and-sustainable food adventure.

In this week’s box (we’ll get another one in two weeks):

  • 3 pink lady apples
  • generous bag of satsuma mandarin oranges
  • 4 or 5 tiny heads of broccoli
  • large bunch of red russian kale
  • 4 or 5 red turnips, greens attached
  • small head of romaine lettuce, I think
  • small produce-sized bag of very dirty “polar bear spinach”
  • two bunches of baby bok choy (I think it’s actually a different variety of choy, but don’t remember what it’s called)
  • small ziplock bag of dried serrano peppers
  • small bunch of arugula
  • three long sweet potatoes
  • three small leeks

I have some fun ideas for meals already, but I’m at a loss with what to do with dried serrano peppers. Any ideas or tips on how they can be used? Also, if you have some simple-yet-effective ways to cook kale, please let me know!