While my dinner is baking in the oven, I will post a short little blog on food. Farm fresh food, that is. I am making "dutch babies" tonight. I had never heard of it, but it is traditionally a breakfast food. But they require a lot of eggs, which is why I'm making it. Farm fresh eggs with fresh milk. And maybe next spring we'll have farm-raised sausage or bacon to add (and homegrown onions). The possibilities are mind boggling :)
Did you know:
Pastured chicken eggs have 1/2 the cholesterol, 1/4 less saturated fat, 2/3 more vitamin A, double the omega 3 fatty acids, triple the vitamin E, 4-6 times the vitamin D, and SEVEN times more beta carotene than store-bought eggs.
That's a lot of nutrition in a teeny little package :) And they taste way better and last longer (because eggs you get in the store are older when purchased).
How do you know if your eggs are truly pastured? Don't go by labels, there are plenty of loop-holes there. The only real way to know is if you know the farmer. Do you know the name of your chicken farmer?
I happen to know mine - He's outside with my princess fashioning hatches for the brooding area of our new coop :)
**Update** "Dutch Babies" is an amazing egg dish. I jazzed it up with cinnamon, nutmeg, bacon, green onions, and cheese. And pretty easy too. **
6 months ago
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