Pesto, Fried Egg and Sauerkraut Sandos
By Eden and Dylan
First, we gathered pecans from the tree next to the chicken coop. Little did you know that these nuts have a beautiful shell that resembling a small, brown, speckled egg.
To get into the nutty goodness we employed the smash and grab power of a mortar and pestle.
While the pecans were roasting, bringing out a rich aroma and buttery flavor, we harvest the last of our tired summer basil that’s been adding depth to our dishes for over five months.
We tossed the aromatic nuts and fragrant basil into our newly salvaged Cuisinart along with some fresh feta, a dash of vinegar and Tuscan blend Olio Nuovo from this year’s harvest.
Your trusty companion pesto hides under a deceptive cloak. While it may appear healthful, as it is green, remember you are actually enjoying the triple fat combo: delicious animal fat, scrumptious fruit fat and decadent nut fat.
No chicken makes a better egg than your backyard hen. She getting all of your kitchen scraps, which means a diversified and nutritious diet. The proof of can be seen in a dark, luxurious colored yolk. Can you tell which egg is from our backyard?
Sauerkraut is easy to make: salt and cabbage. This batch fermented on our kitchen table for one week. It’s tangy, full-bodied and great for your digestive system.
This sandwich is living proof that meat is not necessary for a satisfying snicker snack/meal.
Thanks for reading. Eat like your farmer. C ya next time, folks.