Farm Fresh or Commercial?

 

      The United States produces over 100 billion eggs annually.  The industry is dominated by large-scale operations in the Midwest, with Iowa being the leading state. Production data shows a slight decrease in total eggs in 2023 compared to the year before, alongside a decrease in the number of laying hens but an increase in productivity per hen.  After the recent bird flu and COVID scare the price has once again begun to settle down to more reasonable levels. 

      Obviously, most of the eggs are for human consumption with the remainder be used for fertilized hatching, used for producing more chickens.  This was seriously impacted in recent years due to HPAI resulting in depopulation of hens.  They are rebounding.  

      Everyone loves eggs, flavor, protein, and nutrition.  There is, however, a significant difference between the ordinary 'store bought' eggs and those raised and sold from farmers.  Farm-fresh eggs typically offer a fresher taste, brighter orange yolks, and a thicker egg white due to the hens' varied diets of insects and greens, while store-bought eggs often have lighter yellow yolks, less-firm whites, and may be significantly older before reaching the consumer. Farm-fresh eggs also have a natural protective coating (bloom), which allows them to be stored unwashed at room temperature for longer periods, whereas commercial eggs are washed and require refrigeration to maintain freshness. However, store-bought eggs are generally more affordable and convenient, and their nutritional content can vary based on the specific farming practices used.  

        Farm Fresh Eggs go from hen to table in hours, leading to peak freshness. Commercial eggs can be 30-60 days old before they even hit store shelves, according to scratchandpeck.com. 

      Farm Fresh can contain more vitamins (A, D, E) and omega-3 fatty acids, especially from pasture-raised hens with diverse diets.  Most farm fresh eggs are 'free range'.  While the nutritional content of commercial eggs can vary widely but may be lower in certain vitamins and fats compared to eggs from hens with access to varied diets. 

      Farm-Fresh can be stored unwashed at room temperature for weeks thanks to a natural protective coating called the "bloom".  Commercial are washed to remove the bloom, requiring refrigeration and having a shorter shelf life.  One note:  Farm Fresh eggs are not pasteurized so cooking should be thorough to ensure elimination of any harmful bacteria.  

      Commercial egg prices run from $4-6 depending on size.  We pay anywhere from $3-4.50 for local farm fresh eggs.  We experience various sizes and shell colors, but the flavor is delicious.  As we do travel 6 months of the year, we always look for the availability of farm fresh eggs wherever we can.  

"Love and eggs are best when they are fresh" 

Russian Proverb

Shipshewana on the Road

 

      The origin of the name Shipshewana comes from its history as the home of Chief Shipshewana, a leader of the Potawatomi tribe who lived in the area during the early 19th century. The town's name serves as an honor to this Native American chief and the Potawatomi people who once inhabited the region. 

      Shipshewana on the Road was founded in 1992 by Darrell and Julie Lepper as a way to bring the unique vendors and products from the Shipshewana, Indiana flea market to other areas. The mobile shows allow the outdoor market's Amish artisans and dealers to sell their goods—including furniture, crafts, gifts, and unique items—at various locations across Michigan, Indiana, and Ohio throughout the year.  Many of these offerings are Amish.  Today this road show offers many such antiques, crafts, and foods.  

      We traveled the 30 miles northeast of our place to attend this year.  This type of event is Barb's thang, but I am just glad to get out of the house, especially if they have good food.  We got there on time, but there was a line about 50 yards long to get in.  YOWZA! 

      There were hundreds of folks there.  Not my cup of tea, but Barb had a good time, but it was really just another flea market.  There was lots of crafts, services with a pickle guy, sausage lady, artisan breads, a pretzel stand, and a makeshift BBQ.   There was little to no Amish merch.  I got some fudge, a pretzel, and some cherry cream cheese strudel.  Barb got a new wallet, some Christmas ornaments, and assorted stuff.  We got some lunch at BWW, then headed home.  The drive is really pretty this time of year with the trees nearing peak color.  

"At Motel 6 in Amish Country I wonder if they leave the light on for you?"

 Jay London

Polish Tacos

 

      This is a bit of a twist of fusion.  Simply a folded Polish Pierogi with ingredients resembling a taco.  Barb and I both love ethnic foods.  We have dined at the famous Tony Packo's in Toledo for their Polish Dogs and Chicken Paprikash.  Add some kraut, onions, and bacon and this could be the stairway to heaven.  A very interesting fusion of two great cuisines.  My only issue was finding or duplicating pierogi dough.  I had to make mine from scratch. 

2-4 Pierogi Dough Shells (recipe below)

1 ½ cups sauerkraut 

1 link of Polish Kielbasa, sliced

1 onion, sliced and fried

2 slices bacon, fried and crisped

Pierogi Dough Recipe

2 large room temperature eggs, beaten

1/3 cup lukewarm water, more as needed

½ tsp kosher salt

2 cups all-purpose flour, more as needed

      Gather the ingredients.   In a medium bowl, whisk together 2 large room temperature eggs, 1/3 cup lukewarm water, and salt.  Add 2 cups all-purpose flour all at once and mix with a wooden spoon until well moistened.

      Knead the dough in the bowl until it is firm and well mixed.  Cover with an overturned bowl or loosely with plastic wrap and let rest 10 minutes to 1 hour.  Preheat oven to 350F.  Heat sauerkraut and kielbasa in saucepan.  

      Form the dough into roughly the round size of 2-4 medium size tortillas.  Place on greased baking sheet or cast iron skillet and bake for 10-15 minutes only.  Fill (in order) sauerkraut, kielbasa, onions, and bacon chunks.  Serve warm. 

      I have to admit that working with Pierogi dough is not easy.  I'm not much of a baker anyways, if I made these again, I would look for commercial Pierogi dough.  They were plenty tasty, very hearty.  One is enough.  

"Fusion food as a concept is kind of trying to quite consciously fuse things that are sometimes quite contradictory, sometimes quite far apart, to see if they'd work"

Yotam Ottolenghi