Yesterday I visited my local Farmer's Market in Exeter, NH. The weather was perfect, warm and sunny. The market was busy with many locals shopping for food. I wish I had time to stay longer and talk to each and every farmer. Fortunately I had time to meet a few and those I met were very inspiring. There are fewer and fewer farmers in the United States these days. It's always great to meet young farmers who are very enthusiastic in what they do. Farm work is not easy. I remember watching my maternal grandfather and my father farm the land as I was growing up in Vietnam. It was a lot of hard labor.
I met Sherri, owner of Cracked an Egg Farm in Barrington, NH. It is a family run farm and she basically raises the farm animals herself. She makes her job sounds easy but I know it's a lot of hard work. Her farm offers fresh farm meat, fresh eggs and goat milk products. The farm meat includes geese, chickens, ducks, turkeys, quails, rabbit, lamb, pork, beef and goat. All the animals are grass fed and grain fed and free range. If you have never eaten some of these meats before it is time to visit Sherri. Sherri told me that she will have fresh goat meat available sometime next week!!
|Sherri, owner of Cracked an Egg Farm|
|Josh and his coworker--Meadow's Mirth Farm|
(the garlic chives are directly in front of Josh's abdomen)
2 large duck eggs
1/2 C 2 % milk (or any type you have available)
1/8 tsp salt
2 small lobsters, thinly sliced
4 Tbsp chopped Vidalia or sweet onion
1 C chopped garlic chives
2/3 C sliced baby bella mushrooms
10 grape tomatoes, halves
4 Tbsp olive oil
1) In a medium size bowl, whisk the eggs lightly. Add milk and salt. Mix until well blended. Set aside.
2) Heat 1 Tbsp of oil in a medium size pan over medium high heat. Once the pan is hot, add 2 Tbsp of onion and 1/2 C of garlic chives. Sauté for about 30 seconds.
3) Add 1 lobster meat, 1/3 C mushrooms, and 5 grape tomatoes. Sauté about 1-2 minutes. Add 1 Tbsp of oil in the pan.
4) Stir in half of the duck egg/milk/salt mixture into the pan.
5) Take a spatula and gently push the sides in and gently stir the contents. Once all the egg mixture is just cooked take the pan off the heat. Serve hot. Repeat the process for the second batch. You may serve it with toast if interested.
*Garlic chives are the garlic leaves. They have a mild garlicky taste. The leaves are blade-like and are slightly tougher than scallions. My father grows them in Maine. He makes a tasty dish by sautéing these garlic chives with Maine lobster.