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Jun. 17th, 2008
Spinach and Portobello Mushroom Quiche
Jun. 17th, 2008 10:38 pmIt occurs to me that I need a cooking icon. Perhaps I'll take care of that later...
So, we had spinach and portobello mushrooms hanging around from the farm share. Eggs I had to buy. LIkely we'll get them again this week. FWIW: The Forest Hills FArmer's Market had fresh eggs for $2.50 a dozen. I suspect it's Bridge Farm that has them. We had an interesting conversation about why free range eggs aren't as good as "kept on a concrete pad" eggs. Something about the fact that hens that are allowed out tend to eat things that involve meat which raises the cholesterol in the eggs. I'm not sure how true this is, but the farmer believes it and I believe that he truly has the best interests of people/hens in mind. So while I might prefer that the hens have access to the great outdoors I don't have a problem with buying his eggs (although others might *shrugs*) Although they might be allowed out on a concrete pad, I'm not sure to be honest. And the micro greens guy whose microgreens were showcased on the front cover of "Edible Allegheny" is there now instead of in Oakland.
( How I made the quiche )
So, we had spinach and portobello mushrooms hanging around from the farm share. Eggs I had to buy. LIkely we'll get them again this week. FWIW: The Forest Hills FArmer's Market had fresh eggs for $2.50 a dozen. I suspect it's Bridge Farm that has them. We had an interesting conversation about why free range eggs aren't as good as "kept on a concrete pad" eggs. Something about the fact that hens that are allowed out tend to eat things that involve meat which raises the cholesterol in the eggs. I'm not sure how true this is, but the farmer believes it and I believe that he truly has the best interests of people/hens in mind. So while I might prefer that the hens have access to the great outdoors I don't have a problem with buying his eggs (although others might *shrugs*) Although they might be allowed out on a concrete pad, I'm not sure to be honest. And the micro greens guy whose microgreens were showcased on the front cover of "Edible Allegheny" is there now instead of in Oakland.
( How I made the quiche )