I live around the corner from a productive, beautiful small urban farm. More important—I live around the corner from the open-hearted, gifted growers who run this farm as one of many productive activities that fill their lives.
I made this small video of one part of the farm in October, 2010, to show the bounty still available in late fall. Recently I wrote about the exquisite Meyer lemon my neighbors grew and shared with my household.
Imagine my delight when these industrious people devoted part of their tiny acreage to backyard hens. Now the young hens lay gorgeous small, rich eggs, some of which my neighbors shared recently. My rule for these precious gifts: use them in ways that allow the egg itself to shine through. Today I ate two of the smallest eggs hard boiled, with one pinch of crunchy salt.
The photo above shows the beginning of an eggy weekend pancake. Here is how I made it.
Whisk together these ingredients:
- 2 small eggs
- 2 Tablespoons cream
- 2 Tablespoons coconut flour (or any type of bland flour, depending on your gluten tolerance)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
Melt a lump of butter in a small black iron skillet over medium heat. When it begins to brown, add the egg mix, turn the heat down to medium low, and cover the skillet. Check in four minutes. As soon as the top is lightly set, flip the pancake. Cook one minute. Serve plain or with any tasty topping.
The cooking is easy. Finding neighbors who raise the hens that produce the miraculous eggs—and then share the eggs—that's the part that takes real talent. We are "talented" with wonderful neighbors, here in the heart of our sweet city.