Harvest of the Month: Eggs

Harvest of the Month: Eggs

Local eggs come in a variety of sizes and colors. — Photo By Emily Duncker

As we approach the spring equinox and the days get lighter, chickens have started laying more eggs, a sure sign that winter is coming to a close. At about 50 cents a portion, Island eggs are one of the most affordable sources of locally produced protein. With many families and farmers raising chickens on Martha’s Vineyard, we celebrate the spring and eggs as our Harvest of the Month this March.

Pasture raised eggs are a great source of many nutrients and minerals, such as omega-3 fatty acids, and the proof is in the yolk. Birds that are free to forage for bugs and graze on grass will have rich, orange yolks. A fresh egg will have a yolk that stands up and a firm white that does not spread much.

There is a wonderful world of chicken breeds that you can get lost in, and each one has a uniquely different shaped or colored egg. Australorps lay brown eggs, Auracaunas are famous for their pale blue eggs, Buff Orpingtons lay a beige egg, and the list goes on.

Try making this green frittata with your kids, inspired by Island Grown Schools’ curriculum director, Kaila Allen-Posin.


One bunch greens such as kale or chard

Diced onion and garlic

One dozen eggs

Shredded cheese



  1. Parents: preheat oven to 350 degrees.
  2. Kids: For an easy crust, soak enough tortillas in water to cover the bottom of a pie dish.
  3. Kids: Remove large stems from greens and rip into small pieces.
  4. Parents: Add oil to a pan and sauté diced onion, garlic and greens until wilted.
  5. Kids: Crack and whisk a dozen eggs in a bowl.
  6. Put it all together: Place soaked tortillas on the bottom of a pie dish, heap cooked onion/green mixture on top. Pour whisked eggs over everything and move around to evenly distribute. Sprinkle cheese on top of everything.
  7. Place in oven and bake for 30 to 40 minutes or until center of eggs are set.