Monthly Archives: June 2020

Kale and Eggs – Ordinary?

Someone asked me recently how I want to be known:

I replied: “Ordinary Larry from Orting.” In part that’s what inspired this poem.


Let me take a turn
and listen…what might I learn,
what is current now one

day will grow out of favor.
Right now, some flavors cater
to familiar, ordinary and easy

Popular with so many,
not costing a pretty penny,
and so many good things to talk about it

that come with this wild bunch every day:
Loads of iron, Vitamin A, C and K!
Manganese! Carotenoids! Flavonoids! Oh my!

Of course we know it’s all true
I call out “pick me” as I’m “new.”
Go ask blueberry or broccoli, or spinach.

Does every superfood have to have its day in the sun?
Only to be overshadowed by what’s hip and fun.
I’ll still be of worth when I’m

no longer chic. Take a peek at
me green and light in the Dark Ages, that
part I played in Victory Gardens.

When you say I’ve had enough of this veg’
of your curvy stem and wavy edges
tired of broiling and crisping me to hear that crunch!

I’ll keep on growing and occasionally regale
because not even a good egg
can take on the ordinary yet mighty Kale!

Another Clean Fast Food Recipe

Short 2 minute video here:

Crispy Kale and Eggs (for 2 – scale as needed)

Prep and cooking time <15 minutes


1 bunch curly kale, ribs and stems removed, leaves torn into large pieces

~3 tablespoons extra-virgin olive oil, divided

Kosher or sea salt

Chopped parsley or chives

2 large eggs

½ teaspoon ground turmeric or your favorite curry

White or black pepper and lime wedges (for serving)


Preheat oven to 400 deg F.

Rinse kale in water, de-stem Kale, tear into large pieces, spread out Kale onto a rimmed baking sheet and drizzle with 2 Tbsp. Olive oil. Massage leaves with oil and season with salt. Bake, tossing halfway through, until lightly browned around edges and crisp-tender, 5–7 minutes.

Divide crisped kale onto 2 plates

Heat remaining 1 Tbsp. oil in a large nonstick skillet over medium-high. Add eggs one at a time, shaking skillet between additions to keep them from sticking together. Cook, tilting skillet toward you and spooning oil over egg whites until whites are set, about 2 minutes. Remove skillet from heat, keeping skillet tilted, and add turmeric or curry to oil or sprinkle over fried eggs. Baste egg whites with hot oil.

Put one fried egg onto each plate and drizzle turmeric/curry oil over. Sprinkle chopped parsley or chives, sprinkle with a little pepper and squeeze lime wedges over and serve.

Deviled Eggs – Unique flavors and more

Hard Boiling Eggs

While boiling eggs and what not
I’ve often thought

Are we sometimes
Like deviled eggs?

Firm yet cold
On the outside

But on the inside
We are rich, alive

With unique flavors
Interesting twists

If only someone
Were to brave our exterior

Gently, listening, accepting
Understanding, and being kind

What a surprise
They might find!

I did a short video on my simple deviled eggs:

Recipes and techniques below:

Hard Boiled Eggs Technique and Deviled Eggs Recipe

Customers ask:


With fresh eggs, like ours, the albumen (egg white) sticks to the inner shell membrane because the egg isn’t acidic. As the egg ages the acidic levels in the egg rise because the egg shell becomes more porous and releases more carbon dioxide. The more acidic environment makes the albumen stick to the shell less. Therefore, as the egg gets older the albumen shrinks making the egg easier to peel. I can hear my French food mentors now asking me: “Who’d want to eat old eggs?”

So…if your eggs are easy to peel then it may be an indication of older eggs. As we well know, fresh organic pastured eggs like Clean Food Farms’ are documented to contain the best nutrients and our customers tell us they taste great. Fresh is best!


An ice water bath! As soon as your hard boiled eggs are done cooking place them in a bowl with a mix of cold water and ice cubes to cool them rapidly (for 5 minutes). The rapid cooling of the eggs contracts the egg whites, releasing them from the shell and voila they are easier to peel.


Stovetop Method (Boiling)

  • 1 dozen Clean Food Farm organic pasture raised eggs (you can use more or less)
  • water
  • ice bath

Bring a large pot of water to a full boil. Gently ease the eggs into the boiling water (I use a large serving spoon or slotted Asian ladle to ease them in). Boil the eggs for 10 minutes, then turn off the heat and let them sit for 2 minutes. While the eggs are sitting, place cold water and ice in a large bowl (see above). Take 6 eggs out at a time and place them in the ice bath. Give them 1 minute or so to cool allowing the egg white to shrink and then peel them immediately. Then repeat as necessary for however many eggs you have.

Instant Pot Method (Steaming)

Instant Pot (we use a 8 qt Instant Pot)

  • 1 dozen Clean Food Farm organic pasture raised eggs (you can use more or less)
  • 2 cup water
  • Instant Pot trivet/steamer basket/egg rack
  • ice bath

Place 2 cups of water in the Instant Pot then place your trivet/steamer basket/egg rack in the pot and put your eggs in it (I like the egg rack, it keeps the eggs in place and holds up to 14 eggs)…and no I don’t get any commission for mentioning it.

Close the lid and press the “egg” button (if your instant pot has that button) or the “manual” button and change the pressure setting to low and set the time for 7-8 minutes. Close the lid and start your pot. Once the pot is done cooking let it natural release for 5 minutes. Then open the pot and place your eggs in a bowl full of ice water, let them cool (as above) and peel immediately.

People tell me “I can get a dozen eggs at the Big Box store for dirt cheap because that fits my budget.” OK…what they might want to consider is the bigger picture of how much great taste, nutrition and the long-term health benefits come from properly raised eggs. For the cost of a couple deluxe lattes, you can buy a dozen eggs from Clean Food Farm that taste better, can be used in multiple meals, enhance your health, support the raising of happy and healthy hens and contribute to building a strong local economy.

Clean Food Farm Deviled eggs

1 dozen medium to extra large eggs

  • 1/4 cup mayonnaise
  • 1/4 cup Dijon mustard (can substitute yellow mustard)
  • 2 tablespoons butter, at room temperature (optional – if you use pastured eggs they are creamy naturally)
  • 1 teaspoon fresh lemon juice or substitute Apple Cider Vinegar
  • ¼ teaspoon blended dry herbs (Mrs. Dash etc)
  • 1/4 teaspoon cayenne pepper (optional if someone is sensitive to spicy food)
  • Salt and freshly ground white pepper (black pepper is fine too)
  • Paprika

Follow our tips on how make fresh pastured hard-boiled eggs easy to peel.

Remove the yolks by squeezing or rub through a fine-mesh strainer into a bowl. Add the mayonnaise, mustard and butter (add butter if you are using commercial industrial “supermarket eggs” ; mix with a fork until smooth. Stir in the lemon juice (or substitute apple cider vinegar) and cayenne. Season to taste with the salt and pepper; be a little bold here as the flavors dull slightly when the eggs are chilled. Place mixture in a pastry bag — a Ziploc bag with a corner snipped off works too. Fill the egg whites, sprinkle with paprika and chill until ready to serve.