This is what a good egg looks like.

goodegg.JPGThis is a good egg. A tasty egg. A nutritious egg.

See how the yolk is practically orange?

That’s because the chicken pecked all around in grass and weeds, eating bugs and plants and whatever it could scratch on 8 acres of pasture down the road at the Greenville Garden.

There’s just no comparing this kind of egg to the pale imitation you get from a confined chicken, even an organic one. You don’t need laboratory tests to tell you that these eggs are miles better. You can see it. You can taste it.

This little egg was destined for rice fritters.

I’m trying to use up last year’s garden vegetables that are still in the freezer. Frozen (thawed) grated zucchini is perfect for rice fritters. (You can also use just about any kind of vegetable leftovers — rice fritters are versatile!)

First, squeeze the water out of the zucchini (save it for soups and rice and such).

Mix the zucchini with rice and enough egg to hold it all together. (You may need to add a little flour if your rice isn’t very sticky.)

Add salt and spices — I like chopped garlic and a bit of hot paprika.

To fry the fritters, get a heavy pan (preferably cast-iron) thoroughly hot over medium heat, and add some oil or fat (I use our home-rendered lard). Spoon the batter into the pan, and wait until the fritters are set before you try to turn them. Cook them until they’re nicely browned on both sides.

I love these fritters with yogurt-garlic sauce. But then, I love just about everything with yogurt-garlic sauce. (Yogurt-garlic sauce is easy: just add chopped or pounded garlic to some yogurt and salt to taste. It’s especially wonderful with goat or sheep yogurt.)

Happy frittering!


  1. Kiva Rose said,

    May 19, 2008 @ 8:56 pm

    LOL I love garlic yogurt sauce too (especially now that I can eat garlic again), especially with a pinch of chipolte thrown in, it’s good on everything.

    I LOVE farm eggs, they seem to be half of my daily diet these days.

  2. Emma said,

    May 21, 2008 @ 12:05 am

    oh yeah, i absolutely agree! There is a severe drought here (australia) so good eggs are over $10 a dozen, but once you’ve started eating them, you can’t go back to the palid runny factory / conventional but “free range” types. We have an egg supplier who is biodynamic, and has converted a caravan into a hen house, which he pulls all over the farm, so that they can forage in the sparsely populated grasses. So the hens are not just free range, they go on holiday!

  3. gina said,

    May 22, 2008 @ 10:31 am

    Yum, will be trying these tonight with the zucchini in my freezer and the fresh wild field garlic I harvested last night in the woods. Thanks for the idea!

  4. Rebecca said,

    May 24, 2008 @ 9:33 pm

    Luv your blog! Where is your RSS feed button? Found you on twitter and adding as a follow. Get feed buttons at the end of the top feeds on my site. I will be back…good stuff!


  5. Jan S. said,

    June 2, 2008 @ 10:05 am

    I like the new photo. I was wonderinig when summer would come to your window. Looks nice out there.

  6. crabappleherbs said,

    June 2, 2008 @ 10:24 am

    Thanks, everyone!

    Rebecca — there’s an RSS link at the bottom of the right sidebar.

  7. EJ said,

    June 2, 2008 @ 8:43 pm

    Even better yogurt/garlic sauce
    put the yogurt in a coffee filter and let the whey run off (over night is best)
    the resulting yogurt is thicker and less tangy
    the whey can be fed to chickens or used in making bread dough

  8. Susan said,

    June 3, 2008 @ 6:47 pm

    Yes, love those fresh eggs. My sister has chickens and I love to get eggs from her. I sometimes have to buy store eggs but they are so pale and quite runny. I love your blog, you post very interesting things. I just planted my garden and I am always looking for new recipes and ideas. Thanks for writing and sharing.

  9. luisa molinero said,

    June 4, 2008 @ 4:49 am

    Just a thank you note for your inspiring site. Since I discovered it I turn to it everytime I need useful and insightful information about an herb. I am using mullein (just sprouting out of the ground here in Galicia (Spain), looking clean and cushy) leaf poultices on a raw wound on my Elsienore Rose leg laceration (car chasing Elsie dog…) because she howled pitifully when I put on the disinfectant recommended by the vet. I went to your site to see if there was something on it, and there is the “raw” aspect, so thank you again.

    I love your philosophy about plants and life in generally. If one day we have time I´ll tell you about the Feral Hildegard Society….a long tale for another time

    thank you

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