Forget Asparagus and Ramps. The Real Treat of the Season is Ready

Asparagus, ramps and peppercress may have short seasons. But spring is about the rebirth of life; what says that better than an egg?

And yes, eggs have a season. The eggs in the farmer markets right now are not just any eggs. They are not the placid ones we all hid in baked goods over the holiday season.

These are blooming, confident, orangey-yolked EGGS.

Once the mercury began to rise a few months ago, free-ranged hens everywhere started spending more time outdoors, sampling their own local fare. And now they are laying golden orbs, advertising the good life.

The best eggs I’ve had so far came from Grazin’Angus Acres.* Yeah, the guys with the great steaks. They do the rotating pasture thing, where the chickens, er, ‘pick up’ after the cows. (Apparently cow manure attracts the yummiest, and most-nutrient packed, bugs.)

The yolks are the color of a Maxwell Parish sunset. If you can resist the temptation to use them for artwork, they will reward you in the kitchen.

Easy Crustless Quiche

You can prepare this two days ahead, store it uncooked and covered in the fridge and bake right before serving. (Yes, that means you can wake up to quiche on Sunday morning, without having to do any chopping, cracking or mixing. Just put it in the oven, sip your coffee and then reap the rewards of Friday’s efforts.)

1-1 ½ cup sautéed vegetables (anything you want; if you have been hit with spring fever, try a mix of baby spring greens and the white portion of green garlic)
¾ -1 cup shredded cheese (again, whatever you want**)

4 eggs
1 ½ cup half and half (you know my favorite local dairy is MilkThistle.)
2-3 tablespoons minced rosemary
salt and pepper to taste.

Preheat oven to 375 degrees.

Spread the vegetables on the bottom of a 9 inch pie pan. Top with cheese. Whisk the eggs, dairy and seasonings in a separate bowl until well blended. Pour over vegetables and cheese. Bake for about 40 minutes or until quiche sets.

Allow to cool for a few minutes before serving. Also yummy at room temp.

* Grazin’ Angus Acres sets up shop at Union Square every Friday and Saturday. On Sundays, they are at Carroll Gardens and the Museum of Natural History at 77th and Columbus.)

** I used the Rupert cheese from Bardwell Farm (West Pawlet, VT) to rave reviews. Bardwell sells at Fort Greene and Greenpoint farmer markets every Saturday; Carroll Gardens and Tompkins Square Park every Sunday.

photo via Dreamstime

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