What’s On at the Saturday Farmers Market in February
Are you as egg-cited as we are about farm fresh food?
Published on January 23, 2020
Whether they are poached for breakfast, mixed together to keep veggie fritters from crumbling, or whipped into stiff meringue peaks for dessert, eggs are arguably the most versatile food out there.
They are readily available and already a staple in most households, so why get your eggs from Evergreen Brick Works’ Saturday Farmers Market? For starters, like most other things you find at our market, they are the more sustainable option. Eggs from our vendors are produced at a small scale, usually at mixed use farms that also offer meat, produce, or specialty goods.
Eggs you find here come from chickens in smaller flocks, without cages, access to the outdoors and the opportunity to forage and live as chickens naturally do. You can also find unique varieties of eggs, like duck and ostrich!
Chatting about eggs with John from Murray’s Farm
We asked our vendor, Murray’s Farm, to fill us in on what sets their eggs apart.
Murray’s Farm, located Cambridge, Ontario, raises heritage chickens for meat and eggs, alongside heritage breeds of pork, and garden vegetables. They are focused on preserving the strikingly diverse old world breeds that lay eggs with an assortment of beautifully coloured shells. Their hens live just about as naturally as they would on their own - displaying normal social behaviour, dust bathing to stay clean and foraging for insects, worms and seeds.
We are committed to farming with integrity and we truly believe our hens are happy hens!
Their chickens are humanely raised on pasture with no growth hormones or antibiotics. Unlike conventional eggs, they are not fed corn or soy which results in a rich and nutritious dark amber yolk.
This month, try making the change to source your eggs straight from the farmer.
Recipe: Perfectly Poached Eggs
- Farm fresh eggs from Evergreen Brick Works’ Saturday Farmers Market
- 8 cups of water
- 1 tbsp vinegar
- Bring water and vinegar to a boil, then turn down to a simmer. If left on too high of a boil, the water will break the egg apart. The vinegar is said to help keep the egg’s shape, but it also adds a slightly tangy flavour. Vinegar can also be omitted.
- Crack your egg into a small bowl that is no bigger than the palm of your hand. This allows you to check for shells and have control when dropping the egg into the water.
- Next, create a whirlpool in your pot by spinning the water with a wooden spoon. Working carefully but swiftly, pour your egg into the centre of the water. The whirlpool motion keeps the egg from dispersing. Your egg will be done when the white is fully cooked and the yolk begins to harden. This will take about 4 minutes. While you’re still getting the hang of it, start with one egg at a time.
- Remove your egg with a slotted spoon, lay on a paper towel for a moment to collect extra moisture. Season with salt and pepper and serve on top of fresh greens, sweet potato hash or simply enjoy with toasted sourdough.
Other vendors with eggs this month:
Bee’s Universe: Chicken and duck eggs
Marvelous Edibles: Chicken eggs
Looking for more to do this month at the Brick Works? Check out our What's On page for upcoming events and programs.