When I arrived at work this morning, a message was waiting in my inbox: “It’s spring, and the hens are laying more eggs than my family can eat. Would anyone like some? Let me know.”
I immediately responded to my coworker’s email, and found myself in possession of half a dozen eggs. Three are soft tan; three are pale green. They are longer, thinner and pointier than grocery-store eggs. They are quite lovely.
Just this morning, I’d read Heather’s post at Eat Local Challenge about searching for local eggs from humanely-raised chickens in her midwestern community. As I read, I imagined that I’d be hard pressed to find a sign advertising “eggs for sale” on any of the routes that I normally drive in Seattle. It had not occurred to me that one of the architects in my office might post such a sign electronically, and provide me with the most local eggs I could find, short of keeping chickens in our yard. These eggs were produced by free-ranging (as far as their yard allows), organically-fed chickens living within 10 miles of my home.
Keeping chickens is not a common pasttime for the urban architect, so I asked my coworker about his chickens. The chickens, he said, were an inheritance of sorts from a neighbor, who could not take her 13 chickens with her when she moved away. This time of year, the little flock produces about 4 eggs per day; what his family doesn’t eat, he gives away. He said that taking the chickens seemed like a good idea at the time, but the birds are now almost three years old, and will soon reach the end of their egg-laying careers. He worries that when it’s time for the hens to become chicken soup, he will become Evil Daddy in his chicken-loving daughter’s eyes. I think it’s good for children to grow up understanding from whence their food comes, but I understand that the first lessons can be difficult.
Earlier this evening, I consulted the lovely Bakerina, who is wise in the ways of the egg, about how best to use these super-fresh eggs. Jen suggested a frittata. With leeks and asparagus? She agreed enthusiastically, and suggested shavings of pecorino romano or parmesan. Hmmm… romano and parmesan aren’t made locally, but we do have several locally-made cheeses with which to top the frittata. I think we have a plan.
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How lovely. I don’t think I have ever seen green eggs before. Oh, no. It just reminded me of “I do not like green eggs and ham, I do not like them Sam I Am.” Well, perhaps he would like these as he did at the end.
Well, gosh, honey.
(blush, blush, blush)
I thought of you and those lovely eggs this morning as I did my own local eating crawl around the market. I have a dozen 24-hour-old eggs in the fridge now, as well as two pounds of asparagus, a pound of baby arugula (which sounds like such a fragile little vegetable, but is actually hardier than the mature arugula trucked in from Texas at my neighborhood greengrocer’s), three fresh goat cheeses, three baskets of shallots and four pounds of rhubarb. I may be consulting you for advice later…
Having the eggs brought right to you is much easier than scouring the countryside for them!
Man, those are gorgeous, and talk about synchronicity!
Kimberley, those are some glorious eggs. You are indeed a lucky creature. I want to know how the frittata came out — especially since it’s composed of a number of my favorite ingredients. I love asparagus and leeks — and with eggs and cheese, well, can heaven be far off?
Must be something in the air.
I have just been eating a very nice frittata for supper, which frittata I had out on my porch to photograph a bit earlier on. (My neighbors think me very odd- Why does she take pictures of her dinner?)
But mine was made from quite ordinary (though free-range) eggs.
Your egg is so beautiful-I’m very envious. I’m sure it will be a delicious one, too.
Oh, how pretty! Can’t wait for the Frittatta Report.
When I was a little girl, my granny had a butter-and-egg lady who came every Saturday with goodies. I still remember the way those eggs tasted. I do buy eggs from a local guy when I can, and while they aren’t as good as those from Miss Kathleen’s farm were, they are so many miles better than what’s sold in the grocery store as to almost be a different commodity altogether.
Our chickens are four years old and still laying. Chickens will continue to lay eggs throughout their lives, however, they become less productive after 3 years. When people say that hens lay only for about three years, they mean laying eggs efficiently for profit. For those of us who just want a handful of eggs a week, old hens manage this just fine.
Wanted to tell you an architecture story and figured I’d do it here instead of by email.
Last weekend I went to an open house with a HORRIBLY DESIGNED dome-like house. 2300 square feet, it claimed, but felt like less than 1200. It was user-unfriendly in every aspect.
The advertising blurb said “Designed and built in 1962 by Frank Lloyd Wright student and well-known architect [name omitted to protect the guilty party], this stunning home … ”
My wife and I turned to each other and said, “FLW student, eh?”
“He’d better have gotten an ‘F’.”
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As for the chickens, did you asking him about the color of their ears?
recipe please . . .
Lucky girl! These eggs are a thing of beauty; I’m not surprised they held such golden yolks and contributed such excellent egginess to your frittata.
I’m very much enjoying reading about your attempts to eat locally. Well done!