The Raw Stuff: Ameraucana Eggs
So the new season started at Fair Shares (the CSA where I work) this week. We’ve added ninety new shares, which takes us up to 315 total. It was super busy getting everybody new into the system and explaining how it all works, but everyone seemed to be patient and generally happy to be getting their food.
We were lucky to have a bunch of volunteers involved this week, so the divvying up of food wasn’t totally overwhelming the way it can be at the height of produce season (I’m looking at you tomatoes!).
With the start of the new season, I’ve been thinking about how we get all this amazing food on a weekly basis, and I fear that I might take it somewhat for granted, being around it all of the time. In the interest of slowing down my life, smelling the daisies if you will, I’m going to try to document some of the more interesting and unusual stuff as it comes in during the course of the season.
Colored eggs make me all kinds of excited when we get them in at work. I’m not sure how best to describe it, but it closely resembles the glee of youth – youth given a shot of espresso. If I had a soundtrack following my day, there’d be a swelling of strings and I would burst into hearty song.
The greenish eggs in the picture above come from Ameraucana chickens. I don’t really notice a difference in the cooked green egg versus the brown, but they make for a killer looking dozen. I know which ones I want to eat.