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Welcome to the Fall 2009 issue of The Healthy Hen. If you enjoy receiving this newsletter, please forward it to a friend.
If you want to remove your name from our mailing list at any time, just click the unsubscribe link below.
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Oarganic FuelTM at the Head of the Charles Regatta
Pete and Gerry's partnered with Barowsky's Organic Bread and Stonyfield Farm Organic Yogurt to sponsor the first Big Organic Breakfast Bar at the Head of the Charles Regatta in Boston. We served athletes and spectators a nutritious, all-organic breakfast with the proceeds going to an innovative Boston-area nonprofit, The Carrot Project, that creates financing solutions for small and mid-sized farms.
Two professional chefs prepared the food, and volunteers from The Carrot Project served the customers. In spite of the inclement weather, we raised over $3200 for this deserving group.
The Head of the Charles Regatta is the world's largest rowing event, attracting 3,000 athletes and 200,000 spectators from around the world. more
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International agricultural officials visit Pete and Gerry's
Agricultural officials from 23 countries around the world recently visited Pete and Gerry's as part of a tour of New England food and agricultural businesses.
The delegation included senior trade and agricultural officials from Mexico, Canada, Europe, the Middle East, Southeast Asia, Australia and Japan. Trade and agriculture officials from both Vermont and New Hampshire accompanied them. Hosted by the USDA, the tour was lead by USDA Deputy Secretary of Agriculture, Kathleen Merrigan.
more
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Jesse wins Young Farmer Achievement Award
Pete and Gerry's owner/manager, Jesse Laflamme received the 2009 Young Farmer Achievement Award from the New Hampshire Farm Bureau at their annual meeting in November. The award recognizes young farmers for their pursuits in production agriculture and leadership achievement.
Jesse was awarded the use of a Kubota tractor and a New Hampshire Farm Bureau Achievement Award farm sign. He also won $500 plus an expense paid trip to represent the state at the national American Farm Bureau Federation Convention in Seattle in January.
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Fall Photo Gallery
Fall brings cool crisp nights, gorgeous foliage and the annual scarecrow contest to Monroe. Take a look at our new Fall Photo Gallery by Karl Johnson.
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Organic Italian Frittata with Asparagus
This delicious recipe comes to us all the way from Sydney, Australia where Belinda Randell publishes a blog called The Organic Cook
Ingredients*:
1 small brown onion, diced finely
2 garlic cloves, mixed to a paste
1 small red capsicum, sliced very finely
1 bunch asparagus
1/2 bunch parsley, washed and picked
Sea salt and pepper to season
1 tomato, chopped roughly
1 tablespoon tomato paste
3 tablespoons Atlantic Organic extra virgin olive oil
8 Pete and Gerry's Organic Eggs
1 small tub ricotta
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon black pepper corns and sea salt
Grind the coriander seeds, cumin seeds, black pepper and sea salt in a mortar and pestle. Set aside.
Fill a saucepan with boiling hot water almost to the top and put in the asparagus. Blanch quickly for 2 minutes and remove and refresh with cold water. Gently slice the asparagus spears in half.
Heat the olive oil gently in a fry pan and add onions and garlic. Saute until translucent. Add in the red capsicum, asparagus, tomato paste, tomato and zucchini. Stir for 5 minutes.
Whisk the eggs in a bowl and season with sea salt and pepper, add the parsley and then slowly pour into the fry pan coating the whole pan. Using a tablespoon place dots of ricotta on top of egg mixture.
When the base is cooked, sprinkle the fresh spice mix and a splash of olive oil and put the fry pan under the grill for 5 minutes to cook the top of the frittata until golden.
Serve with a green salad and good quality sourdough for breakfast, lunch or dinner!
*You can find organic versions of all the ingredients at your local supermarket or natural foods store.
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Q: What do you call a rooster who wakes you up at the same time every morning?
A: An alarm cluck!
Send us your favorite chicken jokes and we'll publish them in this newsletter. Cluck here to send us your joke. Don't forget to include your name and town.
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A hen eats 4 pounds of feed to make 1 dozen eggs. |
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Pete and Gerry's is a real family farm. We've produced high quality eggs for four generations in the heart of New Hampshire's White Mountains. We're committed to providing you with fresh, organic, cage-free, omega-3 eggs from hens that are Certified Humane. This commitment remains unchanged as our farm grows. We hope you enjoy our delicious eggs as much as we do!
Happy chickens lay better eggsTM
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