Eat Like Your Farmer

Pesto, Fried Egg and Sauerkraut Sandos

By Eden and Dylan

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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.

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To get into the nutty goodness we employed the smash and grab power of a mortar and pestle.

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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.

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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.

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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.

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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?

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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.

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This sandwich is living proof that meat is not necessary for a satisfying snicker snack/meal.

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Thanks for reading. Eat like your farmer. C ya next time, folks.

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