Eggs!

• Tuesday, March 29th, 2011
• by amy

Starting today, we are going to be selling local eggs!  We've created an arrangement with Griffin Farm in Carroll county, and Marilyn Griffin will be dropping off eggs on Tuesday mornings before the 10 AM class.  These eggs come from pastured, happy, and healthy hens, and they are delicious!  I've purchased them from Eats before, and they pass our taste test!  If you've never had local eggs, you're in for a treat!  We'll be charging $4 plus tax, which is less than the prices at Eats and Annie Kays for the same quality egg.  These eggs will be sold on a first come, first served basis.  We will not hold any eggs.  We're starting off purchasing 12 dozen each week, and we can go from there, depending on the response.  Brett had the great idea of hard-boiling them and having them available after workouts.  That is certainly not out of the question - let us know if you'd be interested in something like that.  If you don't quite know what all the brew-ha-ha is about local eggs, check out this article to see why we spend the extra $ on these yummy ova.

And THANKS to Cheetah (Michelle G for those of you not in the know) for the great sausage, sweet potato, and kale soup recipe.  We made it last night and it was super yummy, pretty inexpensive, and very simple ... all things that I like!  The girls gobbled it up, and everyone in our family gave it a thumbs up!  Besides being really good, it was very filling, which is a big plus for us.  As an aside, Cheetah is a great example of someone who is committed to CrossFit, and is will to scale movements as necessary for an injury.  An injury doesn't mean time off, it just means time off for the injury and scaling/adaptation when necessary.  Keep up the great work Cheetah!!

Sweet Potato, Sausage and Kale Soup

2 tablespoons olive oil
4 cups chopped onions
1 tsp salt
6 garlic cloves 
1 lb (or more) sausage (Italian, smoked, Andouille etc) sliced in bit size pieces or remove casing and break up into bit size pieces when cooking
6 cups coarsely chopped peeled sweet potatoes
5 cups water
4 cups low sodium chicken broth
1 bunch of kale (about 16oz) torn

Heat oil in large Dutch oven over medium-high heat.  Add onions, saute 5 min.  Add 1/2 tsp salt, pepper, and garlic, saute 1 min.  Add sausage to pan and cook until sausage is lightly browned.  Add potatoes, water and broth.  Bring to a boil.  Reduce heat and simmer 8 minutes.  Gradually add kale and remaining salt.  Cook 10 min. or until tender.