The countdown to our last indoor farmers’ market of the season has begun! Join us in Exeter this Saturday, April 23rd, when we celebrate the arrival of spring with our featured food of the day, eggs. As a symbol of fertility and rebirth, they’re often the first thing that comes to mind with the approach of Easter. Farm-raised chickens are responding naturally to the lengthening days, and the increased production we’re now experiencing will have 12 farmers bringing fresh eggs to the market.
With their delicate casings, eggs come exquisitely packaged upon arrival and, for me, are nature’s perfect convenience food. They’ll hold for at least 4 to 5 weeks stored in the fridge, and I usually keep several dozen put away. Hard-boiled in batches, they’re a reliable source for when I’m in need of some quick protein. This basic preparation adapted from Phoenix Hill Farm, though, offers a welcome change of egg scenery. A kind of mini crustless quiche, the ingredients list is short and easily adaptable to what’s in season, in the fridge, or simply left over. The proportions aren’t fussy, it really is one of those recipes where a bit of this or that can be thrown in. Whether nibbled while warm or devoured straight from the fridge, it’s a help to have some stashed away for when time is short, I’m hungry, and still want to eat local.
The recipe here has been pared down to its essentials, with measurements included to help you get a feel for it on the first go around. I’ve made this with winter salad greens (sliced into shreds, then barely sauteed), substituted sauteed onion in place of the scallion, and matched it with some leftover homemade goat cheese. Another time, I foraged a handful of last season’s frozen peas (defrosted by a bath of hot tap water), added diced leftover ham along with some slivered scallions, and finished with the grated tail end of a hunk of Swiss cheese. You get the idea… soon you’ll be experimenting with the possibilities found within your own kitchen.
Cheesy Egg Bites
1 cup finely diced vegetables
1/4 cup finely sliced scallion or green onion
3/4 cup grated cheese
salt and pepper
- Heat oven to 350°F.
- Cook the vegetables to desired doneness by any preferred method — sauteed, boiled, steamed, or simply defrosted.
- Break the eggs into a large bowl. Grab a fork or whisk, and beat the eggs until well-mixed.
- Stir in the cooked vegetables, scallions and cheese. Season with salt and pepper.
- Pour the egg mixture into a lined or oiled muffin tin, filling each cup about 3/4 full. 8 eggs will fill approximately 10 to 12 medium-sized muffin cups, depending on your dividing skills. A sprinkling of more grated cheese on top of each egg-filled cup will give it a golden, cheesy crust.
- Bake for 15 to 20 minutes, or until puffy and the top looks.
- Remove from tin; enjoy hot or cold. They can also be refrigerated or frozen for later nourishment.
For more information about our Spring Farmers’ Market this weekend in “Eggsetah”: www.seacoasteatlocal.org.