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Time To Add

I have decided it is time to add to my flock of chickens here at the farm.
I am down to 3 birds and have had a growing number of folks looking for farm fresh eggs.
I have decided to get my birds at Orchard Ridge here in Maine.

Red Sex Link

(aka Golden Comet, Production Red, Red Star) The best and most feed-efficient layers of brown eggs. Calm and friendly.

Clean Out The Produce Draw Frittata

Throw all your favorite produce into a frittata and you have a fantastic and simple meal.
Serves 4 to 6
  • 2 tablespoons olive oil
  • 1/2 red onion, finely chopped
  • 1/4 cup red bell pepper, finely chopped
  • 1 small zucchini, chopped into 1/8 inch-thick rounds
  • 1 ear of corn, kernels removed
  • A handful of cherry tomatoes, halved
  • A couple basil leaves, thinly sliced
  • 6 large eggs
  • Salt and pepper
  1. In a medium (around 9-inch) oven-safe skillet I use cast iron, heat the olive oil over medium-high heat until it is shimmering. Stir in the onion and bell pepper and cook, stirring frequently, until they have softened and browned, around 5 minutes.
  2. Stir in the zucchini rounds and corn kernels and cook until softening, about 3 minutes. Add the cherry tomatoes and basil leaves plus a couple pinches of salt and pepper and give a stir.
  3. Turn the heat down to medium-low and let the veggies hang out until the tomatoes just start to soften, a minute or two. During that time, in a medium bowl, whisk the eggs with a few pinches of salt and pepper and turn your oven broiler on.
  4. Pour the eggs over the vegetables and let the frittata cook until it is most of the way set, but the top is still uncooked, then transfer the frittata to the oven and broil just until the top is cooked. Remove from the oven. This frittata can be served warm, room temperature, or cold. It’s good with a salad and really yummy sandwiched between pieces of bread, especially with some pesto.