Today, many of us are asking important questions of the companies that put food on our dinner tables. We’re demanding them to think harder and more ethically. Instead of a general point on the map showing shoppers where their food is coming from, consumers want to know the farmers behind each item in their grocery bag.
Transparency is our game! From day one, we’ve believed that happy hens make healthy (and delicious) eggs, and so have our farmers. Get to know them here.
NestFresh has a network of family farms throughout the country. This system has countless benefits for farmers, communities, the environment and egg-lovers like you!
1. We help smaller size farms compete against bigger companies on a national level by creating a co-op system.
2. Local family-owned farms also provide numerous jobs within the community, support local business, and have less of an environmental impact than large farms. But, you benefit the most!
3. Because our farms are regionalized, you get the freshest and most local eggs possible.
So, to thank you for your support of your community, local farmers and the humane treatment of animals, we’ve got a recipe that’ll put all of that locally-grown spring produce to good use!
ounces fettuccine (3/4 box)
• 6 tablespoons extra-virgin olive oil
• 1/2 pound Yukon gold potatoes, cut into 1-inch pieces
• Kosher salt and pepper to taste
• 2 pounds garden peas in their pods (2 cups shelled)
• 6 scallions, trimmed and chopped
• 1/2 cup grated Parmesan
• 4 NestFresh Eggs, one for each serving
1. Cook the pasta according to the package directions. Drain, return the pasta to the pot, and toss with 4 tablespoons of the oil.
2. While the pasta cooks, place the potatoes in a large pot, cover with cold water, and bring to a simmer. Add 1 tablespoon salt and cook until tender.
3. Meanwhile, shell the peas. When the potatoes have 2 minutes left to cook, add the peas to the pot. Finish cooking, drain, and transfer to pasta pot.
4. Stir in the scallions, ¼ cup Parmesan, remaining 2 tablespoons oil, ¾ teaspoon salt, and ½ teaspoon pepper.
5. Poach eggs in preparation for plating.
6. Divide among bowls and top with the remaining ¼ cup Parmesan and one poached egg each.