Every Thursday I get a box of locally grown fruits and vegetables and a half dozen eggs from Eatwell Farm. Every Thursday I have an afternoon snack: a veggie egg scramble. And every Thursday, the veggie scramble is amazing.
I originally join Eatwell’s CSA program because I knew it would force me cook at home. Before moving to San Francisco, I cooked almost every night. Then I moved within three blocks of Yummy Yummy Vietnamese, Jimisan, Park Chow, Pomelo on Judah… I couldn’t possibly cook with all those restaurants to try. Even after trying all the dining establishments in my neighborhood, why cook when there are other neighborhoods with fabulous restaurants?
The Box worked. Not only do I cook more, the Box forces me to be creative and find recipes to use up the week’s ingredients. It has noticeably improved my cooking skills. Seriously, before the Box I’d never even seen a whole fava bean. And now? I’m a Fava Bean Master.
Yesterday I made my veggie scramble with chard, zucchini, heirloom tomatoes and a little garlic. The vegetables are picked ripe. The zucchini is crisp and the tomatoes so sweet, you hardly recognize them as tomatoes.
The yolks of the eggs are fat and bright orange. The first time I ate an Eatwell Farm egg, I freaked out. I’d never tasted a scrambled egg like it. I immediately cooked a second egg, but fried it instead.
(I have a thing for runny egg yolk.) The rich taste of the pasture raised egg yolk was… well, it changed my life. That was the moment I realized that food produced nearby, in the right way TASTES BETTER!
It is hard to describe the egg thing. You have to try one for yourself. Just drop by on a Thursday afternoon. I’ll make you a veggie scramble that’ll blow your mind.