LOCALadk Magazine
Issue link: https://localadkmagazine.uberflip.com/i/653169
46 Spring 2016 LOCALadk Magazine LOCALadk For those of us who try to eat locally, eggs, meat, and dairy are often the staples of our early spring diets. We value the efforts of our local farmers who trudge through the snow on cold, dark mornings to milk the cows or goats, or gather the eggs. We also value the hardiness of the animals that sustain us through these sparse months. This recipe is a tribute to those hardy souls and animals. We are fortunate to have local eggs year round, even when productivity is low. Chickens are dependent on sunlight to lay eggs. When the sky is dark, they spend much of the time resting and keeping warm, not laying. Artificial light is often used to trick hens into laying eggs during the darkest months. Grazing animals are not able to forage like they can in late spring, summer and fall, and must rely on hay that was dried and stored in the summer. Some farmers use grain to feed their animals, but that is not their natural fodder. Grass is healthier for the animals, and for us: it increases animals' resistance to disease, and increases protein and decreases fat content of our meat. Some farmers choose to stop milking animals in the winter to prepare them for spring birthing. Cheese is a great way to preserve milk through the dry winter months. The spreadable cheese used in this recipe freezes well and can be stored all winter. With all the proteins and fats found in animal products, we suggest balancing them with some fresh spring greens. Arugula, pea shoots, and early mesclun salad greens will add a tasty crunch and a bright color to your meal. Dark, leafy greens are the best food to combine with animal proteins for optimal digestibility and assimilation of nutrients. What could be better than layering all of this on top of locally made sourdough bread? Sourdough has a lovely tangy flavor that rounds out a breakfast sandwich nicely. A benefit of sourdough bread is that the starter culture predigests the phytic acid in the flour, making the bread easier to digest. Phytic acid, which occurs naturally in many grains, unfortunately causes inflammation and prevents the absorption of nutrients. So sleep in on a rainy, spring Sunday and treat yourself to brunch made from locally sourced foods. Pour a glass of Rachel's Raquette Lake Elixir, made by a native Adirondack woman, while you watch the raindrops fall and think about all the vegetables you want to grow in your summer garden. The LOCALadk Breakfast Sandwich By Wynde Kate Reese & Tammy Loewy Photos by Jessica Chevalier