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Savory Egg Muffins

September 27th, 2014

Finding ways to make breakfast both quick and healthy can be a challenge. Around here, eggs are on the menu pretty much every day. I love making baked egg cocottes, but that’s a little time consuming for a weekday morning. This is where savory egg muffins come in, they’re full of healthy eggs and vegetables, you can even throw in ham, bacon, sausage, beans or another form of protein if you want more. Lately mine have been just eggs and vegetables.
egg muffins
They’re so simple: whisk 8 eggs in a large bowl, add 3 cups of diced vegetables or protein of your choice, stir, pour into greased muffin tin and bake at 350 for 15-20 minutes. I like to lightly cook my vegetables first, but that’s not necessary. You can also mix in cheese, chopped herbs, and other goodies. Earlier this week ours were filled with: onions, peppers, zucchini, parsley and parmesan cheese. They’re good hot out of the oven or even room temperature later that day.

What’s your favorite quick breakfast?

One Size?

March 23rd, 2013

One of the things you learn to love about growing your own is the fact that not all things are created equal and one size does not fit all. When you harvest your homegrown veg, every head of broccoli looks different, tomatoes are different sizes, things are not exact cookie cutters of each other. The same goes for eggs from a flock of backyard chickens. They come in all shapes and sizes (and colors if you’ve got the right hens).
backyard eggs in all sizes
I also notice that the shells vary in shades of brown and the eggs are shaped differently as well. Some have shells that are thicker than others, I guess it depends on the chicken that laid that egg. There is as much individuality among the eggs as there is among the chickens in my flock.
brown eggs
There’s a definite beauty in variety, it certainly makes things more pleasing to the eye, but there are other benefits as well. The smaller eggs have a higher ratio of yolk to white, that means they’re perfect for custards or ice cream. Noticing the difference and learning to appreciate each thing for what it brings to the table is quite nice. Now, if I go into a grocery store I’m actually taken aback by the uniformity. Around here, one size definitely does not fit all and we like it that way!

What’s your favorite “imperfect” home produced food?

Real Food

July 14th, 2012

Maybe most important, farm food itself is totally different from what most people now thing of as food: none of those colorful boxed and bagged products, precut, parboiled, ready to eat, and engineered to appeal to our basic desires. We were selling the opposite: naked, unprocessed food, two steps from the dirt.

Kristin Kimball from The Dirty Life: A Memoir of Farming, Food, and Love

The main reason I started an edible garden is because I was dissatisfied with the quality of produce at the grocery store. There’s just something about food that’s freshly plucked from the garden. I still buy some things at my local farmer’s market, but even that isn’t quite as good as something that’s only minutes from plant to plate.





This week we’ve been enjoying so many wonderful homegrown vegetables: beets, potatoes, zucchini, tomatoes, onions, and all kinds of herbs to season and add flavor. Every morning we’ve been enjoying harvest vegetable hash with eggs poached on top – life is truly good! (for my recipe visit Eat Outside the Bag).

What are you enjoying from the garden this week?

Quote of the Day: A Carrot is a Carrot

April 25th, 2010

“Even though most people can easily discern the quality difference between brands of automobiles or appliances, that same astuteness, with the exception of visible cosmetic quality, does not seem to be applied to vegetables. The myth has been successfully planted in the public mind (possible for the benefit of the homogeneous supermarkets) that biological quality differences do not exist and a carrot is a carrot is a carrot.”

Eliot Coleman (The Winter Harvest Handbook)


Once you start eating fresh local or homegrown vegetables, you can easily tell the difference between them and homogenous supermarket vegetables. The ones at the grocery store may be more perfect, without blemish, all shaped the same and all look the same. But an ugly tomato from my garden is certainly more lovely than a supermarket tomato. And can you get any better than fresh sweet corn from the side of the road?

Can you tell a difference between supermarket fruits and vegetables and those from the farmer’s market or your back yard?

Mini Veg

June 6th, 2009

The vegetables are all starting to come on, most of them are mini veggies at the moment. Soon enough we’ll be enjoying bounty from the gardens.
baby-pea
I’m really suprised that I had peppers set so early, especially since we’ve had such cold weather (even now it’s in the low 50’s at night). I heard that if you spray them with fish emulsion or seaweed it helps the blooms set into peppers, I guess it works!
baby-peppers
These are the Sub Arctic tomatoes, I have one that has a tomato the size of large marble already.
baby-tomato
This is one of the late strawberries (we have early, mid & late bearing). I harvested our first batch of strawberries yesterday (1lb 7 oz) and we enjoyed the for dinner before I remembered to take photos.
baby-strawberry
Do you have baby veg or are you harvesting already?

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About

This is a daily journal of my efforts to cultivate a more simple life, through local eating, gardening and so many other things. We used to live in a small suburban neighborhood Ohio but moved to 153 acres in Liberty, Maine in 2012.

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