Millstone Farm

When I left the Connecticut to head off to college, the organic culinary scene really hadn't taken shape.  Yes, there was Blue Jay Orchards for apple picking and the farm stand in Easton.  There may even have been a Whole Foods in Greenwich by the time I headed upstate.  But while the farms were a way to keep the kiddies busy in the summer and throughout the fall, it wasn't fashionable.  So I was thrilled to recently discover Millstone Farm in Wilton, Connecticut, where I purchased these gorgeous farm-fresh eggs.  Millstone sells farm raised veggies, honey, eggs, maple syrup, and pasture raised meat & poultry.  They also sell beautiful blankets and sheepskins (which apparently are a traditional gift for newborn babies, *ahem*).  If you're thinking ahead: they have heritage Thanksgiving turkeys for sale, as well.

I haven't had the opportunity to sample many of the goods, but if you find some fresh eggs at the farmer's market this weekend, try the recipe below. It's an adapted from a favorite special of mine at Lafayette.


Scrambled Eggs with Goat Cheese, Basil and Summer Squash

In one saute pan:

Add 1/2 tbsp high quality butter to saute pan (salted, French is best)

Saute farm fresh summer squash and zucchini, diced, with salt & pepper

Once veggies are soft, set aside (drain or discard any extra liquid).

In a second saute pan:

Add 1/2 tbsp high quality butter to saute pan on medium low heat.  Once melted and coating pan, and add 4-6 farm fresh eggs, beaten with a dash of whole milk.

As eggs begin to set on the sides of the pan, stir with a wooden spoon, scraping the bottom.  You want your scrambled eggs to cook fairly slowly, to keep the fluffiness.

As eggs begin to look finished, add clumps of goat cheese to taste.  The goat cheese will melt and add additional fluffiness to the eggs.  When nearly finished, at a small handful of torn basil.

Serve with toasted country bread for a fresh, delicious breakfast.

Note: you can cook this all in one pan but you want to avoid incorporating the excess water from the veggies in your scramble.