today's e-bite

In spring, when the days start to get longer and warmer, hens start producing more eggs. It is part of their natural cycle. However, when we shop in grocery stores, this seasonal pattern is not so evident because many industrial farms use artificial lighting and antibiotics to maximize production throughout the year. Although the words “cage free”, “free-range” and “organic” can be easily found on egg cartons in most supermarkets, the only labeling that is currently verified and regulated is “USDA organic” and “Certified Humane Raised”, yet some claim that there are deceiving loop-holes even with these labels. The best eggs (nutrient dense and humanely produced) to buy and eat are farm fresh and come from a producer that you know is truly practicing natural, free-range agriculture. But, this can be hard to find. So, check your labels carefully and try not to be influenced by pictures of healthy looking people or rolling countryside.

While we tend to think of eggs as breakfast food, in most parts of the world, they are served for lunch or dinner. We made this recipe as a weekday meal from our latest Cook the Book pick. According to the book, “Every Greek Mother has a go-to-dish like this in her repertoire”.

Recipe: Potato, Egg, Tomato and Peppers