LoLa is the little chicken that could. With only three more daily opportunities to vote for this small business and help LoLa win a Super Bowl ad, I have become even more enamored with this cheeky local farm, Locally Laid Egg Company (where “local chicks are better”). LoLa’s daily Facebook updates, her sassy photo ops, the company’s admirable sustainable philosophy and pasture-raised chickens, what is not to love? But, arguably none of that matters if her eggs are nothing special. Well, LoLa, every time I find a recipe where you can shine, you remind me of why I love you so!
* Disclaimer: I have no family or professional relationship with this company — read on and you will see why these eggs are worth writing about . . . not to mention a great frittata recipe to try.
When a frittata recipe calls for 10 eggs, the quality of the eggs will make or break the success of that dish. A 10-egg frittata calls for eggs that are works of art. Let me introduce you to LoLa’s eggs:
Large, larger and largest — in every subtle shade of brown and cream, with a hand-rubbed glow to them, they could just as easily sit in as the table centerpiece. This evening they were called into action as the main ingredient of the Mushroom, Goat Cheese and Herb Frittata (recipe courtesy of Williams-Sonoma). The summer herbs have not been nipped by a hard frost yet, so a few cuttings from the herb pots on our front steps were pulled in, along with a mix of chopped mushrooms and shallots, and a small dose of red pepper flakes, .
Sautéing the chopped ingredients with a little olive oil filled the kitchen with the fragrant bouquet of fresh herbs.
Then it was time to have LoLa strut her stuff. The eggs cracked cleanly and easily, with no worry of shell shards making their way into the mix.
I used a relatively deep stainless steel mixing bowl. Egg after egg dropped their yolk to the bottom, and the perfect yellow orbs remained.
After adding the cream and beating the eggs, the fresh goat cheese and mushroom mixture were added. This recipe was a true frittata, initially pouring the mixture into a skillet with a little heated olive oil, before finishing the dish with a topping of Parmesan cheese under the broiler.
The color of the eggs is exceptional — a rich golden hue. No rubbery texture or bland taste. The eggs make this dish.
Throw in a little salad with some of the season-end tomatoes and onions from our Northern Harvest Farm CSA share, and you have a plate full of local farm love.
The full recipe for the Mushroom, Goat Cheese and Herb Frittata can be found on the Williams-Sonoma blog, Taste. (Link to recipe, here).
Ciao! ~ Kat
P.S. If you want to help local chicks make it to the Super Bowl, vote daily the next three days for Locally Laid Egg Company through the “vote for us” link on their website. And if you miss out on this opportunity, check out their t-shirts instead! LoLa’s fame is spreading, so keep watching your local Co-op or grocery store for a chance to enjoy LoLa firsthand.
Travel. Garden. Eat. 
20 responses to “Have You Been Getting Locally Laid?”
[…] In full disclosure, but honestly not influencing my review of the book (otherwise, I would simply not have put together a blog post at all!), I have come to know Lucie through a variety of intersecting organizations and activities. Before I became acquainted with Lucie personally, though, I became acquainted with her eggs — those of you following my blog for some time may recall this frittata recipe and encouragement to vote for Locally Laid Eggs as part of the Super Bowl commercial promotion contest (link to that post here)! […]
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[…] continue plowing through NaBloPoMo, I felt it was disingenuous for me to reblog a recent post (“Have You Been Getting Locally Laid?”) and count it as my daily post for purposes of the challenge . . . so you will just have to click […]
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My brother keeps chicken and he just gave me 18 eggs, a few I boiled this morning to make egg salad. While removing them from the carton I was commenting on how truly beautiful they were – like works of art. Then I read your post. haha! Local is always better, isn’t it? Great photos, clever title. You go, girl. I think the frittata may be in my future. Thanks for educating and entertaining me. Sorry I missed the voting 😦
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Hard to go back to those uniform white eggs neatly tucked away in their cartons after admiring a real work of art!
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So true! 🙂
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Great hook on that title and what fantastic colour on those yolks – looks yummy!
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The quality is amazing with these eggs!
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Yes, I voted. I figure it was the least I could do after you shared such a great recipe. 🙂
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Yay! I loved that the recipe was not only freshly delicious but quick and easy for a weeknight meal, too. (i.e. I cooked this one, rather than my husband, ha!)
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I laughed out right reading your title! Your shot of the eggs is extremely superb; LoLa is undoubtedly happy that her unborn children were so featured before being frittated. 🙂
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It certainly is one kind of childhood portrait to take 🙂
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No but I would sure like to be…….great looking eggs. So fresh!
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Ha! It is amazing the difference a fresh quality egg can make.
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I have never had one THAT fresh!
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What a great supporter you are! And your cooking with the locally laids looks yummy. Will need to try it 🙂
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The recipe is a keeper — of course, as long as you find eggs as artfully delicious as LoLa’s!
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I just voted….yummy looking recipe!
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Thanks — and it was such a great, fresh taste to the frittata. Would make a great brunch dish.
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Now THAT is an eye- catching title!
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They have created a memorable marketing campaign!
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