Rumar Farm CSA week twelve
Our Rumar Farm hens are finally growing up and producing. We are still at an early stage where the numbers are very low, but day after day we are seeing more and more beautiful shades of brown eggs. The reason we even have chickens is to meet the requirements for biodynamic certification with Demeter Canada. Each Biodynamic farm must product some of its own fertility by having animals. Ideally cows are preferred for their prized manure, but given our location and small size, chickens were the only option for us. I was one of those consumers that liked my white eggs in a carton from the grocery store. Well, I am now one of the converted, there is nothing like the taste of farm fresh eggs.
After a long day at the market, Marc and I enjoy a light late supper and I found a great egg recipe I want to share with you. Its super easy and fast! In a large non stick frying pan heat up 1/4 cup of olive oil and saute 5 chopped cloves of garlic until golden. Stir in dry chili pepper flakes (nice couple of pinches) and season generously with salt and pepper. Add a pint of heirloom cherry tomatoes and cook tossing occasionally until the tomatoes look plumped and some of the skins start to split (about 2/3 minutes). Reduce heat to medium and cover pan stirring tomatoes every couple of minutes and lightly smashing them with a wooden spoon so they release some juices approx 5-7 minutes. Crack 6 eggs and slide them into the gently bubbling tomatoes mixture spacing them evenly apart around the perimeter of the pan. Season the eggs with salt and pepper, cover and cook until the whites are set and the yokes are still runny (4-6 minutes). Serve in shallow bowls, scoop the egg out of the pan first and keep the eggs intact then spoon extra sauce around it. I served it with one of those frozen baguettes you can finish in your oven. Add a salad for a nice light supper or brunch. So good, you must try it!
We will start posting each Sunday evening our eggs, checkout our on-line store at rumarfarm.ca You can find them under “pantry”. They will be very limited so shop early.
Here is what you can expect this week:
Cantaloupe A juicy, orange fruit that is related to the watermelon and honeydew melon. Turns out they contain a ton of vitamin C and inflammation-fighting antioxidants. Perfect healthy summertime treat.
Heirloom Cherry Tomatoes Enough for the recipe above. Bite-sized tomatoes that are super sweet, some say it’s natures candy.
Bartlett Pears One of the most common varieties in Ontario, considered a classic. Nice size, sweet green skin that turns yellow when fully ripe. Some rather eat them hard and crunchy, Bartlett’s have a slightly buttery flavour, ideal for canning and baking.
Hearty Salad Mix A mix of letttuce, mustard and baby Asian greens. Fresh washed and ready to eat. A tasty mid summer salad mix.
Sweet Red Sheppard Peppers Large sweet pepper with thick juicy flesh. Great for roasting and stuffing.
Spaghetti Squash The best way to cook spaghetti squash is to cut it in half, scoop out the seeds, rub a little olive oil and salt on the inside and roast in the oven cut-side down. Tender and delicious. Perfect stand in for pasta, mild flavour and stringy texture works well in many other recipes.
Herbes de Provence A classic mix of herbs considered typical of the Provence region of southeast France. Thyme, Rosemary, Sage and Parsley a small bouquet that can be dried and use as a seasoning for chicken, fish or roasted vegetables.