Which egg would you rather have?

Which egg would you rather have?

 

arm Fresh Eggs are a great source of quality protein with a lower
price. The yolks of farm fresh eggs are a deep, rich orange.

Egg Nutrients
Eggs are all natural and packed with a number of nutrients.

One egg has lots of vitamins and minerals, high-quality protein and antioxidants, all for 70 calories. The nutrients in eggs can play a role in weight management, muscle strength, healthy pregnancy, brain function, eye health and more. At less than 15 cents apiece, eggs are an affordable and delicious breakfast option.

The protein in eggs is the highest-quality protein found in any food. The high-quality protein in eggs provides the mental and physical energy families need for important days.

Eggs are featured in this week’s Meal Deal recipe for Kale Frittata

Eggs are available from:

Singing Frogs Farm
Hector’s Honey
Armstrong Valley Farm
McClelland’s Dairy
Pepper Ranch Poultry
Salmon Creek Ranch Duck Eggs

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Kale Frittata

Kale Frittata

Frittata is a flat Italian-style omelet that’s usually prepared in a cast-iron skillet. A brunch menu classic, the frittata may also have its origin in Spanish cuisine.

This week’s meal deal features eggs!
The ingredients for this recipe are all available at the Saturday market. Kale from Min-Hee Hill Gardens and Tomme Fraiche cheese from Weirauch Creamery are available at ta special price.

Kale Frittata

1 dozen eggs $7 (prices vary. This is about average)
1 bunch kale $2 From Min Hee
3.5 oz Tomme Fraiche cheese from Weirauch $5
1 small onion $2

$16 total

Frittata

Preheat the oven to 350 degrees
In a nonstick pan saute the onions and kale with salt and pepper until soft.
Cube the cheese
Add 8 beaten eggs and the cheese to the pan over medium heat.
Cook on the stove top until the eggs start to set on the bottom
Place the pan in the oven and cook until the eggs are firm amd the top has browned,about 20 minutes.
Check by sticking a toothpick in the thickest part of the frittata. The toothpick should come out slightly moist.
Remove from the oven, and let it rest for approx. 5 minutes

At an additional cost, you can add 1/4 lb of mushrooms ($5) and/or 1/2 lb of potatoes ($2.50 per pound). Saute these with the kale and onions

With the remaining eggs, you can make deviled eggs or egg salad for sandwiches.

 

January is National Egg Month, which bodes well for those trying to eat a little healthier as a New Year’s resolution. Eggs contain more than just satisfying protein – they’re filled with 13 essential nutrients and phytonutrients for healthy eyes, pregnancy and brain function. Check out more interesting facts about eggs here. And don’t think you have to limit eggs to breakfast. They’re great any time of day!

Having trouble peeling farm fresh eggs
Here’s a tip from Tom Noble Armstrong Valley Farm.
Steam the eggs!

 

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This week’s meal deal features Sciliana Sausage from Franco’s One World Sausage

“Franco has a gift. He has a fabulous palate,” said Bruce Aidells. “What separates a good sausage from a great one is its balance of flavors. Franco has a real knack of knowing how to do that.”

For Dunn, it’s just about doing what he loves and doing it right, he says. “I love the process. The best food comes from the traditional, from an authentic place. And I try to be true to that.”

Dunn’s sausages, which vary each week by what ingredients are available, are so popular they often sell out. He recently decided to set up his own company, One World Sausage, but has no plans to expand the company beyond himself and his brother Dennis, who often staffs their booth at the farmers market.

“To me, sausage is basic soul food,” says Dunn, 62, “and it’s like that all over the world. Every culture has its own sausage recipes. I make my sausages with respect to tradition and history. My goal is not to create ‘new’ sausages, but to give my customers the best examples of recipes that have been handed down for generations.”

Agricultural

Armstrong Valley Farm
Bellwether Farm
Bernier Farms
Bohemian Wellbeing Farm
Canvas Ranch
EGB  Farms
Farm Sinclair
First Light Farm
Foggy River
Hectors Honey
John Ford Ranch
Karlonas Farm
Laguna Farm
McClelland’s Dairy
Middleton Farm
Min-Hee Hill Gardens
Natures Spirit Garden
New Family Farm
Offerings of the Land
Owens Family Farm
Oz Family Farm
Pepper Ranch
Straus Creamery
The Black Sheep Farm
Twin Peaks Orchard
Two Rock Valley Cheese
Weirauch Farm & Creamery
Williams Ranch

Prepared Foods
Green Grocer
Guerilla Foods
Lata’s Indian Cuisine
Starting from Scratch
Non-Agricultural Artisans and Foods
Alma’s Oilclothes
California Coops
Cookie…take a bite
Created by Vanae
Damselfly Designs
DH Woodworking
Dominique’s Sweets
Franco’s One World Sausage
From Ghana with Love
Full Circle Bakery
Gaga Café
Gandolph’s Fine Chocolates
Grizzly Bear Sweets
Home Maid Ravioli
Hue de Laroque
I’m Sew Sure
John Rizzi Glassworks
Leon Day Condiments
Local Spicery
Mi Fiesta Catering
Not yer Mommas Granola
Pure Puer Tea
Raymond’s Bakery
Royal Hare
Scott Wilson Pottery
Sia Baskets
Sonoma Woodworks
Varda Rose
Vicki Kemp
Willow Designs
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Produce at the market for January 4th

The market has meat,poultry, fish, eggs, yogurt, cheese, butter, chicken stock, almond butter, prepared foods, walnuts, almonds, bakery items, olive oil, vinegars, condiments, candy, jams, fanciful local preserves,soaps, lotion,freshly ground spices, plants -decorative and culinary and a wonderful world of locally produced crafts. January 4th welcomes new vendors Straus Dairy and returning vendor Neve II flower growers..

In season for Saturday January 4th
Arugula
Apples
Almonds – plain and flavored

Asian vegetables
Beets
Bok choy
Broccoli
Broccoli rabe
Brussels sprouts
Burdock
Cabbage several varieties
Cilentro
Daikon
Dried Beans and grains
Carrots
Cauliflower: including purple , golden and Romanesco
Celeriac (Celery root)
Celery
chard
Collards
Fennel
Garlic
Grapefruit
Kale Many varieties
Kohlrabi
Kumquats
Leeks
Lemons
Lettuces an amazing variety of head lettuces and salad mixes
Limes
Mandarins
Mushrooms foraged and cultivated
Mustard greens
Onions
Oranges
Pears
Parsley
Parsnips
Peppers, chile
Peppers, sweet
Pomegranates
Potatoes : many varieties
Persimmons
Pomelos
Pumpkins
Puntarelle
Radicchio
Radishes
Rutabagas
Salsify
Scallions
Shallots
Spinach
Sprouts
Squash, winter
Sunchokes
Tangerines
Tat soy
tomatillos
turnips
Walnuts

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