Earlier this week, I picked up grass fed steaks, pastured pork sausage, and pastured eggs (that last for the same price as confinement eggs, I’ll add).

This weekend is test time.

First up, pork sausage and eggs. I decided to recreate a local specialty ‘Hot Eggs’, which some bars in an Italian-American factory town serve as an open faced sandwich on English muffins. Sausage, peppers, onions, folded into scrambled eggs.

I made a stop at a Mexican grocery, and a local bakery, so the green onions, queso fresco, and (amazing) sourdough are off script a bit.

Really fantastic, and if the steaks tonight are as good, my next stop at the farm will be for coolers full.

#foodstr

#grownostr