Door To Door Organics

Welcome to the last few weeks of winter! We wanted to let you know about the changes you’ll be seeing in your produce over the next couple of weeks.

It’s time to say goodbye some of the world’s best citrus. The Rio Start Grapefruits are now in their last couple of weeks for the season. These are our absolute favorite kinds of grapefruits, so get your hands on some now before their gone. Navel oranges will soon be making their exit too. But, that only means Valencia oranges are just around the corner. Much like a light bulb burning brightest before it goes out, Navel oranges are at their sweetest at the end of the season.

Thought we’re sad to see the end of citrus, but when citrus is gone that only means one thing… IT’S BERRY SEASON!! Strawberries, and Raspberries, and Blackberries, and Blueberries!! There’s no peeling, no cutting, just pop ‘em in your mouth and savor the sweet sweet flavors of the season. We can’t wait!

The spring will also bring an onslaught of veggies with it to! Pretty soon we’ll have Asparagus, Artichokes, Green Onions, Radishes, Spinach and Fresh Herbs. But, most of all, the number one thing that we are super-duper-doin’-back-flips-for-excited is… (wait for it) LOCAL PRODUCE!! Nothing is qutie as delicious as supporting local organic farmers with a meal featuring local organic produce!

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There is no denying it. I love eggs. When I heard that we were going to start carrying eggs at Door to Door Organics, I danced a jig – knowing that my weekly egg run was finally over. The following week when I was offered the chance to visit some potential egg suppliers, I jumped at the opportunity. And when I arrived at an idyllic family farm in Merino, Colorado, a sea of red hens parted and welcomed me to Cottonwood Creek Farms.

Located less than two hours from Denver, Cottonwood Creek Farm sits on about 100 acres of unspoiled pastures – surrounded by another couple hundred acres of non-GMO cropland that the Kautz family has farmed since 1932. Upon arriving, farmer Alyssa, her two young boys, and dozens of happy chickens came to say hello and show us around. Soon after, we met Farmer Matt – feeding and tending to the chickens and other animals at his parents’ farm just down the road. He taught us about their feed and how they keep the animals healthy without any antibiotics, hormones, or other unnatural products. By allowing the chickens to forage for themselves, growing their own feed crops and supplementing with all natural probiotics to keep them healthy, the Kautz’s haven’t ever had any issues with disease or illness in their flock.

 The Kautz family has always raised their animals in the most sustainable ways possible. They rotate them through pastures that have not been sprayed with any harmful pesticides or herbicides in a pattern that mimics the great bison herds. Cattle graze the land, followed by chickens, followed by a period of rest for the land to regenerate. In colder months, the chickens have full access to a hoop house that maintains a comfortable temperature whenever they want to roost inside. The hoop house is also where Matt’s homemade egg-mobile spends its winter so the chickens have a comfortable place to lay eggs when its cold outside. During warmer months, the egg mobile is moved from field to field with the chickens so that there is always a spot to lay eggs nearby. Regardless of the season, these birds are free to roam the farm – pecking at the ground, finding grubs and other natural foods that chickens love.

Of course, we were thrilled to see that there are no massive structures packed to the gills with thousands of birds, automatic feeders and artificial light. The birds at Cottonwood Creek are never denied the ability to run, exercise and socialize in the Colorado sunshine. And to me, that makes all the difference – not only for the humane treatment of the animals, but also in the taste it provides the eggs.

I haven’t always been an egg-aholic. In fact, for most of my life I didn’t even like eggs. But about four years ago, someone introduced me to pastured eggs and I discovered that eggs from happy chickens that live on grass and eat a diverse diet are nothing short of magic! Pastured eggs seem to cook better no matter how you cook them – but bakers especially love quality, good eggs for cakes, crepes, custards and many other popular recipes. The flavors are richer, the yolks are a much darker yellow, almost orange, and they are packed with nutritional content that is superior to industrial eggs. I haven’t turned back from my pastured egg addiction and I doubt you will either once you try our locally-pastured eggs from Cottonwood Creek Farms.

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“Although I cannot lay an egg, I am a very good judge of omelettes.”  - George Bernard Shaw

The versatility of eggs is historic and legendary. Nature has conspired to make this delicate yet perfectly contained wonder a source of protein and nutrients in your diet. They can be utilized in many recipes, with many techniques.  The 9 Ways I’ve listed will give you a classic repertoire for your weekend breakfasts or impressive Sunday brunches.

I’d like to take a moment to talk about freshness. The fresher an egg is, the more it will hold its shape when poached or fried, although an egg that is over a week old, when hard-boiled, is easier to peel than a fresh egg. Egg Salad is always a tasty option for those eggs that you haven’t had a chance to utilize.

Let’s discuss how to fry eggs, as this is the go-to method for cooking them.  You’ll need a small, 8 inch or so, non-stick fry pan.  I can’t stress this enough, non-stick will take away any frustration you have with frying eggs. Canola oil and a plastic spatula are handy as well. Practice flipping with a folded towel in the pan, not with the spatula, so that you can replicate the movement of flipping an egg without a mess.

Heat your pan over medium high heat, add a teaspoon or so of canola oil, and swirl to coat the pan.  Use a flat surface to tap the side of the egg, as this will cut down on the chances of shell bits, and break the egg into a small bowl before you pour it into the pan, so that you can remove any shell fragments that may occur. Pour the egg in the pan and use the spatula to gently spread the whites so that they cook through, and run the spatula under the whites to release the egg so that it can to swirl about the pan.

When the egg is cooked to the desired doneness, flip it out or pour it gently onto a plate, season with salt and pepper, and serve. Now let’s talk about 9 classic ways to prepare an egg!

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