Have you been to your local farmer’s market lately? I try to go once a week and fail miserably most of the time. The convenience and price of the “Pretty Good Ralphs” or the “Whole Paycheck” are too much for my weak and weary self to resist. Yesterday, with my wife out of town and too many chores to even count, I snuck off to the Studio City Farmers Market. It is amazing how many more venders and buyers there are than even a year ago. I think this whole eating thing is catching on.
There were two new additions to the market that were impressive. There was a spice stand with bowls and bowls of spices of every aroma and derivation. The lavender salt could be smelled from across the makeshift “sneeze guard”. There was also a mushroom forager with many different and quite expensive forest floor finds. I couldn’t quite work up the trust to dive in this time. If he is still there in a few months and my fellow valley cooks are still buying from him then maybe the chanterelles will be mine.
Like most trends, farmers markets are gaining momentum but are still very expensive. Organic produce, fresh eggs, hand picked fruit are all still for people with a generous food budget. This is not bad news because it will change as more and more people insist on fresh organic, local and in season meat and produce. Change takes time (and money). If you can afford to, shop at your local farmers market and help make the change.
I bought a half dozen fresh eggs yesterday. I was reminded of when I took a cooking class where the chickens were just outside the door. The eggs were fresh that day and we made many dishes featuring them. I never tolerated eggs very well but that weekend they had no deleterious effects.
This is all about fresh and simple. The fresher the ingredient the less complicated the flavor profile. I want to taste these eggs with just a little added garden freshness.
- 2 Fresh Eggs
- Chives, Thyme or other Fresh Herbs
- Sea Salt and Pepper
- 1 Tablespoon Butter
- Small Saute Pan
- Mixing Bowl
- Chef’s Knife
- Chop the fresh herbs, whatever is growing in your garden. About two tablespoons altogether. Reserve a pinch or two for garnish.
- Whisk the eggs on a mixing bowl. I usually add a splash of milk or half and half, but I don’t bother with really fresh eggs.
- Whisk in the herbs and a little salt and pepper.
- Melt butter in pan.
- Turn the heat down.
- Whisk eggs one last time and pour into pan.
- Pull back toward the center from one side to let the uncooked egg reach the bottom of the pan.
- Repeat from the other sides.
- Once the bottom has lightly browned and the top is only slightly runny, fold in half.
- Cook for about one more minute.
- If you screw it up, enjoy your scrambled eggs.