Eggs three ways.

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My daughter and I were lucky enough to be invited to spend some time at a local farm, Radical Roots. It’s a beautiful wild property. They have a vast amount of space for so many different vegetables, one of which is featured in one of the recipes and is utterly delicious. The property is tamed with small agriculture but has so much wild space surrounding the farm. We spent time playing at a creek that, I later learned, connects to my father’s property. They recently planted an orchard. There is talk of cows. They have chickens. Chickens mean fresh eggs. I cannot express my love for fresh farm eggs. These beautiful eggs hold so much more flavor and color. They are absolutely preferential. If you can get your hands on farm fresh eggs I highly recommend it. And, although I have not met many farmers, I am certain that most are just as generous as our new friends. We left with a bounty of fresh food that filled our pantry and refrigerator: leeks, green onion, hakurei turnips, peppers, cauliflower, eggs, squash, potatoes, and fresh thyme, cilantro and dill.

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Processed with VSCOcam with c1 preset I must say, the Hakurei turnips stole the show. They are sweet like fruit, crisp and tender. Similar to apples. Eat them raw, often.

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Eggs. Eggs are one of my favorite and most used ingredients. I love eggs. We eat them almost every day. I am so appreciative of their diversity. You can find them hard boiled, soft boiled, poached, scrambled, mixed into every delicious dessert, and homemade pastas, and they can be used in so many different dishes. Eggs have endless potential. The recipes following are not your regular breakfast eggs with a side of toast and bacon. These are any-time-of-day eggs that boast flavor and simplicity.

I have included three small and simple recipes that whip up very quickly, hold a lot of flavor, and were made with much of the food generously given to us by Radical Roots:

Afternoon Sandwich – you may substitute the jam and cheese with your favorites, these two really popped with flavor.

Chopped Egg Salad – substitute the hakurei turnips with apple or something crunchy with a subtle sweetness.

Avocado and Egg Toast

Disclaimer: I am a huge fan of runny yolks. I just am. If you are not, then I would suggest increasing the cook time by a few minutes to harden those yolks.

I would also like to say that although I really loved these farm fresh eggs, we generally eat regular store bought eggs and I still love the results. If you ever get a chance, please try fresh eggs!

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Afternoon Sandwich 

2 pieces of bread – lightly toasted

Small bunch of Spinach

1 Tomato

Horseradish Cheddar

2 Eggs

Mango Pineapple Habanero Jam (or some other very flavorful jam)

1 Tbs Cilantro

Green onion tips

Toast the bread. Spread with your choice of jam/mustard/mayo. Add thinly sliced cheese. Put the toast on an oven-safe surface and let warm during the preheat phase until cheese melts—should take about 10 minutes. Roughly chop the spinach, cilantro and green onion tips. Slice the tomato.

Poach your eggs – boil a few cups of water in a small saucepan. Add a bit of apple cider vinegar. Crack your egg and carefully place into the water. Let boil for 3 minutes. Remove with a slotted spoon.

Assemble the sandwich with the egg on top. Sprinkle with salt and pepper.

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Chopped Salad with Egg

Eight small leaves of lettuce

One carrot

One Hakurei turnip

One green onion

One eighth cup of cubed horseradish cheddar cheese – I’m really obsessed with this cheese

One tablespoon olive oil

Dash of salt

Dash of red pepper flakes

Two soft-boiled eggs

For the soft-boiled eggs:

Put eggs on counter top to warm up. Fill a pot with enough water to cover the eggs. Bring to a boil. Add eggs with a spoon. Let boil for five minutes. Prepare a ice bath—add ice to a deep bowl, add cool water. The ratio should be half and half. Place the eggs into the ice bath immediately after the timer rings. This stops the cooking and gives you the beautiful tasty runny yolk that the soft-boiled egg boasts.

Chop the first four ingredients. Toss with the olive oil, salt and red pepper flakes.

Put the salad into bowls. Peel the eggs. Add the whole eggs on top.

Serve and enjoy!

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Avocado and Egg on Toast

Piece of toast

Quarter of a ripe avocado

Poached egg

Dash of salt

Dash of Aleppo Chilies

Spread the toast with the avocado. Sprinkle with the salt and Aleppo chilies. Top with poached egg.

Enjoy this small but filling and tasty meal/snack.

We very much enjoyed our trip to the farm. And I think that is what made the food so enjoyable. It was incredibly tasty on its own, but knowing that it came from such love and hard work made it all the more delightful.

Listening to this.

Reading this and this.

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