What's in season FARM FRESH EGGS Story Tools
Eggs from Fickle Creek Farms in Efland, the
ones used at The Refectory, are never more than a week old when they are sold, said Noah Ranells, farm partner with Ben Bergmann.
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Although the farm is not certified organic, the
farmers follow organic practices. The chickens
are free-range, roosting at night in a portable
"egg mobile" with a mesh floor, which is moved
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to a different part of the Fickle Creek pasture
every week. The chickens are given a feed that
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contains no animal byproducts, but also forage
and scratch for up to 30 percent of their nutritional needs.
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Egg whites are an excellent source of protein
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and riboflavin. Egg yolks, which contain all the
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fat in an egg, are a good source of protein,
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iron, vitamins A and D, choline and phosphorous.
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Look for eggs with clean, uncracked shells.
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Fickle Creek sells its eggs at the Durham and Hillsborough farmers markets for $3 for a regular dozen and $3.50 for a jumbo dozen. Fickle Creek eggs are sometimes available at
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Weaver Street Market in Carrboro for $3.49 for a regular dozen.
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Eggs should always be refrigerated. Store large-end up in the carton, never near
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odoriferous foods (because they absorb odors
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easily). For best flavor and quality, use within a
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Eggs are wonderful by themselves or used in
various dishes. They are used as a leavener in cakes, breads and souffles, a base for mayonnaise, a thickener in sauces and custards and a coating for breaded or battered foods.
The Refectory is open to anyone, not just Duke students. Summer hours started this week: Monday through Friday 9 a.m. to 2 p.m.
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Copyright 2007, The News & Observer Publishing Company
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What's in season 
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