Fried eggs with last night's liver and onion scapes.
Preparation time: 10 minutes
Our onions lately have been sending up flower stalks, or scapes. You might read more about garlic scapes. But onion scapes are equally delicious, chopped fine as a garnish or as an ingredient. Pesto from scapes seems to be all the rage these days. We are happy to cut them off the onion plant and eat them, which forces the onion to focus more on what it does best--making onions.
In the winter we get eggs in our CSA box from our farmer friend Brett. Brett's chickens roam around a movable enclosure, pecking at weeds and bugs. In the warmer season we sometimes visit Brett's stand at a Saturday farmer's market a couple of miles away, specifically for the eggs.
You can identify eggs from free-roaming chickens immediately by the deep orange color of the yolk. That's the beta carotene from eating all those weeds. Industrial eggs come from chickens that are crammed together indoors. They feed on corn and soy. Instead of protein from bugs, they get theirs in a feed mix from all kinds of industrial sources: feathers and other chicken parts, beef fat, bone meal. Their yolks are pale yellow, absent the beta carotene.
Needless to say, eggs from pasture-raised hens are more nutritious. They have more in vitamins A and E, more folic acid, lutein and beta carotene. They are also dramatically richer in omega-3 fats.
Freshness and better nutrition are among the reasons we will sometimes make a special trip--and pay more--to get our eggs from a local farm. We also like the idea of supporting a local farmer.
Liver and egg yolks have the highest concentration of biotin--a B vitamin--of any foods. Biotin is vital for the digestion of fat and protein and also promotes healthy hair, skin and nerves. So next time you're thinking about liver, include an egg. Or, make chopped liver the old fashioned way--with chopped eggs.