Did you know that eggs are seasonal? While you can find them every day of the year at local grocery stores, chickens and ducks go through a natural cycle of production based on the number of hours of daylight. In the fall and winter months their production drops substantially while in the spring and summer months chickens and ducks bring on the eggs. It is egg season! This is the time of year for beautiful, bright orange egg yolks. Local birds feeding on spring grasses, clover, insects and grain produce super nutritious, delicious eggs.
The seasonality of our local farm eggs actually adds to their nutritional value. While conventionally produced eggs are laid year-round by hens under artificial light and fed on grain, pastured hens pick up their egg production when the foods available to them are most diverse and nutritious. Virtually all egg yolks contain omega-3 fatty acids, which are crucial for brain function, as well as normal growth and development. However, the amount of omega-3s vary with the amount of foods containing omega-3s that are eaten by the hens. Pasture fed hen eggs have significantly more omega-3s than conventional eggs because of the diversity of clover, grasses, legumes, insects and other foods foraged by hens. Furthermore, pasture feeding of hens has been shown to significantly increase the vitamin E content of their eggs. In a recent study comparing caged hens to hens foraging on grasses and legumes, vitamin E in the yolk of eggs from hens who foraged on pasture was about 200% greater than vitamin E in the yolk of eggs from caged birds. Learn more about the health benefits of pasture raised eggs here.
While eggs are in abundance at market so too are many wonderful ingredients for omelets and quiche: asparagus, spinach, rabb, leeks, local cheese, and fresh herbs, to name a few. I also love local sausage, bacon, and mushrooms in quiche. Yum!
1 hr with preparation and baking, 8 servings
Preheat the oven to 375 degrees F.
- 6 large eggs, beaten
- 1 1/2 cups heavy cream
- Salt and pepper
- 2 cups chopped fresh spinach or a combination of spinach and lightly sautéed rabb
- Optional 1 pound bacon or sausage, cooked and crumbled
- 1 to 1 1/2 cups local cheese (I love Mystery Bay chevre for quiche)
- 1 (9-inch) pie crust
While preparing your quiche ingredients, partially bake your pie crust for 15-20 minutes weighted down with parchment paper or tinfoil filled with beans to retain the shape of the crust. Combine the eggs, cream, salt, and pepper in a food processor or blender. Remove the crust from the oven, layer the veggies, bacon/sausage, and cheese in the bottom of the hot pie crust, then pour the egg mixture on top. Bake for 25 to 35 minutes until the egg mixture is set.
Upcoming Events and Music
Visit the Port Townsend Visitor Information Center during the month of May to see the Farmers Market's 25th anniversary display. We even have a Flora poster there for you try on. Check it out.
- May 6, Tyler St. 9am-2pm Kid's activities with Northwest Discovery Lab, Community Center grass; 10am-1:45pm, Live music by Tres Piedras
- May 13, Tyler St. 10am-1:45pm, live music by Eagle Mountain String Band
- May 20, Polk St. 10am-1:45pm, Rhododendron Festival Market with live music by Stringology
- May 27, Tyler St. 9am-2pm, Artisan Food Festival: 9:30am-1:30pm chef demos, 9am-2pm cheese tasting with Mt. Townsend Creamery, visiting food vendors, get your photo taken in the Flora hat
- May 27, Propolis Brewing, 2457 Jefferson Street, 5pm-10pm, Artisan Food Festival After Party: live music Abakis and Band as well as Dirty Beat Duo, local and visiting artisan food carts, kids' activities and more!
Letter of Thanks to Denise, Mt. Spirit Herbal Company
Twenty five years of market offerings.
Healing power of plants,
studied and focused into kick ass solutions to what ails ya.
Thank you so much.
Abrazos~ Doug Milholland
From Our Vendors
Bob's Bagels is bringing back their Bavarian pretzels from vacation. Get yours this Saturday. Yum!
Spring Rain Farm and Orchard is bringing asparagus this week. A fleeting spring delight, they are juicy and sweet.