Sunday, December 26, 2010

Day After

[Voluptuous] After 2 days of feasting with family and friends, today was a pale comparison, gastronomically speaking.  However, you just can't go too wrong with farm fresh eggs from Aral Peak's Happy Chickens and ciabatta from Stone House Bread.  After perfectly poaching the eggs (if I do say so myself) and toast with Land of Goshen Feta Cheve Spread with Spicy Arugula Pesto, I sat down and gave thanks for such simple beauty and, after my first bite, gave thanks again for beauty that is delish!

Eggs are practically perfect food! The goodness is not only in their taste and versatility, but from a nutritional perspective, farm fresh eggs pack a serious punch!

Thanks to a 2007 study by Mother Earth News that took egg samples from 14 different flocks, there is some pretty good data to back up the claim that free range or pastured eggs are better for you. Here are some of the benefits:

1) Less Cholesterol: According to the study there was 1/3 less cholesterol in the free-range eggs. This is good news for an egg lover like me who also has a family history of high cholesterol.
2) Less Saturated Fat: Mother Earth News found 25% less saturated fat in the pastured chicken eggs. Saturated fat is a buzz word in the food world now, with reason, so anything with less is always a plus.
3) More Vitamin A and E: Vitamin A helps in all sorts of areas including vision, skin health, immune function, and so much more. There isn't as much information out there on Vitamin E, but I think we can assume it does have a purpose.
4) Extra Omega-3s: We are constantly learning more about the Omega-3s, but there has already been a lot of research pointing to benefits for people with heart concerns. Double the Omega-3s is a good thing!
5) They Just Taste Great: I suppose this is more of an anecdotal thing, but I believe pastured eggs just plain taste better.

100% of this meal was locally produced in the great mitten state.  Even better? Aral Peak eggs were hand delivered and 'made' in Honor,MI, Cheve made by Chris & penny Halpin in Manistee County and Ciabatta from Stone House Bread made in Leland, MI and purchased at Oryana food Co-op in Traverse City, MI.

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