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Plum Frangipane Tarts

These quick and simple pastries are the perfect way to enjoy that juicy summer stone fruit!

Servings 8 tarts

Ingredients

• 1 1 pound box frozen puff pastry thawed and chilled
• 1/2 cup roasted unsalted almonds
• 1/4 cup granulated sugar
• 4 tablespoons Vital Farms Unsalted Butter room temperature
• 1/2 teaspoon almond extract
• 2 Vital Farms eggs room temperature
• 1 tablespoon all-purpose flour
• pinch of salt
• 2 medium plums halved, pitted, and sliced into 1/4-inch slices

Instructions

• Preheat the oven to 400°F. Line a rimmed baking sheet with parchment and set aside.
• Make the frangipane by adding the almonds and sugar to a food processor and pulsing until it’s very finely ground. Add in the butter and whip until mixture is well combined and fluffy.
• Scrape the sides of the food processor down and add the almond extract, 1 egg, flour, and salt and pulse again to combine.
• Unroll the sheets of puff pastry and cut each sheet into 4 even squares. Place them on the baking sheet about an inch apart.
• Add about 1 tablespoon of the almond frangipane to the center of each pastry square and spread over the square, leaving about a 1/2-inch border around all sides.
• Beat the remaining egg in a small bowl and brush the borders of the pastry squares.
• Arrange about 6-8 plum slices on top of the frangipane of each square.
• Bake for about 20 minutes, until the squares are puffed and golden-brown.

The post Plum Frangipane Tarts appeared first on Vital Farms.

Vital Farms and Fishwife are proudly teaming up because delicious, ethical foods are butter together! Find us at Whole Foods Market, where we’ll be serving up tasty buttery crackers with your favorite tinned fish. Find us at a location near you!

BOSTON:

SEPTEMBER 20, INK BLOCK WHOLE FOODS MARKET (3PM-7PM)

SEPTEMBER 27, JAMAICA PLAIN WHOLE FOODS MARKET (3PM-7PM)

NORTHERN CALIFORNIA:

AUGUST 30, HARRISON WHOLE FOODS MARKET (3PM-7PM)

SEPTEMBER 27, HARRISON WHOLE FOODS MARKET (11AM-3PM)

SOUTHERN CALIFORNIA:

AUGUST 25, LAGUNA NIGUEL WHOLE FOODS MARKET (11AM-3PM)

AUGUST 29, GLENDALE WHOLE FOODS MARKET (11AM-3PM)

SEPTEMBER 22, LAGUNA BEACH WHOLE FOODS MARKET (11AM-3PM)

SEPTEMBER 22, GLENDALE WHOLE FOODS MARKET (11AM-3PM)

SEPTEMBER 29, JAMBOREE WHOLE FOODS MARKET (11AM-3PM)

SEPTEMBER 29, SILVERLAKE WHOLE FOODS MARKET (11AM-3PM)

CHICAGO:

AUGUST 22, LAKEVIEW WHOLE FOODS MARKET (3PM-7PM)

AUGUST 26, EDGEWATER WHOLE FOODS MARKET (3PM-7PM)

AUGUST 29, LINCOLN PARK WHOLE FOODS MARKET (11AM-3PM)

DENVER:

AUGUST 21, TAMARAC WHOLE FOODS MARKET (11AM-3PM)

AUGUST 27, CHERRY CREEK WHOLE FOODS MARKET (11AM-3PM)

SEPTEMBER 21, HIGHLANDS RANCH WHOLE FOODS MARKET (11AM-3PM)

NEW YORK:

AUGUST 27, BROOKLYN WHOLE FOODS MARKET (11AM-3PM)

PORTLAND:

SEPTEMBER 27, LAURELHURST WHOLE FOODS MARKET (11AM-3PM)

TEXAS:

AUGUST 29, LAMAR WHOLE FOODS MARKET (11AM-7PM)

SEPTEMBER 12, LAMAR WHOLE FOODS MARKET (3PM-7PM)

The post Vital Farms x Fishwife Recipe Book appeared first on Vital Farms.

Looking to learn how to make the perfect poached egg? We got you — with a whopping 6 different ways to poach eggs! Each has its own unique benefits and skill-level suggestions so you can poach your next egg with confidence, whether you’re hosting a brunch party or simply making a tasty breakfast at home!

1. Simple Method

This no-fuss method is great for confident cooks and achieves a consistent result every time!

1. Heat a medium pot with water over medium-high.  

2. Crack egg into a small bowl.  

3. When water is just starting to simmer, turn heat down to medium and add the egg, getting the bowl as close to the surface of the water as possible so as not to drop it from a height.  

4. Simmer for 3 minutes before removing with a slotted spoon. 

2. Whirlpool + Vinegar MEthod

This method takes a little practice, but the extra insurance of the added vinegar makes it ideal for intermediate cooks!

1. Heat a medium pot with water over medium-high.  

2. Crack egg into a small bowl.  

3. When water is just starting to simmer, turn heat down to medium, and add 1 tablespoon of white vinegar. Using a spoon, gently swirl into the water in a circular motion creating a whirlpool, then quickly add the egg into the center, getting the bowl as close to the surface of the water as possible so as not to drop it from a height.  

4. Simmer for 3 minutes before removing with a slotted spoon. 

3. Strain Albumen Method

This method is a little fussy but yields a picture-perfect egg and is great for all skill levels.

1. Heat a medium pot with water over medium-high.  

2. Crack egg into a small sieve with a bowl underneath and allow the albumen or the watery part of the egg white to strain out. You should be left with just the thicker white and the yolk.  

3. When water is just starting to simmer, turn heat down to medium and add the egg from the strainer. 

4. Simmer for 3 minutes before removing with a slotted spoon. 

4. IN A STainer method

This method is excellent for beginners, as it has a literal safety net!

1. Heat a medium pot with water over medium-high.  

2. Crack egg into a strainer. 

3. When water is just starting to simmer, turn heat down to medium and dip the strainer into the water, fully submerging the egg in the water. 

4. Simmer for 3 minutes before lifting the strainer along with the egg out of the water. 

5. IN A ladle method

This method is a bit more involved, but also great for beginners!

1. Heat a medium pot with water over medium-high.  

2. Crack egg into a small sieve with a bowl underneath and allow the albumen or the watery part of the egg white to strain out. You should be left with just the thicker white and the yolk. 

3. Lightly grease a ladle with olive oil then transfer the egg into it. 

4. When water is just starting to simmer, turn heat down to medium and lower the ladle into the water and hold the egg there for about 5 seconds then gently pouring it out of the ladle and into the water.  

5. Simmer for 3 minutes before removing with a slotted spoon. 

6. pre-soak in vinegar method

This method is great for preparing several eggs for a crowd and is achievable for all skill levels!

1. In a medium bowl, combine 2 cups water with 1 cup of vinegar.  

2. Crack eggs into a small bowl and slide them into the bowl. Allow to cure for about 10 minutes, until you can see a slight skin form around the outside.  

3. While the eggs are soaking, heat a medium pot with water over medium-high. 

4. When water is just starting to simmer, turn heat down to medium. Remove the eggs from the solution using a slotted spoon and add them to the pot.  

5. Simmer for 3 minutes before removing with a slotted spoon. 

The post 6 Ways To Poach Eggs appeared first on Vital Farms.

Nairn Family Farms is tucked within a shady, heavily wooded plot of land in Southern Missouri. Husband and wife, Troy and Carol, dreamt of a simple farm life for them and their three boys. And in 2021, they found exactly what they were looking for.

Before Nairn, Troy was a truck driver, often spending long periods of time away from home.

“I was tired of being gone. I love working from home – not having anywhere to go or anyone looking over my shoulder wondering what I’m doing….well…except for them!” Troy smirks as he gestures to the gaggle of girls singing happy songs of clucks and coos at his feet.

Meanwhile, Carol works daytime hours as a nurse at the local health clinic. Each evening, she swaps into her farm boots to round out the day of chores.

“Each night, I walk the barn, run the conveyor to collect any last eggs from the day, and round up the girls.”

Nairn is a family operation. Their three sons – ages 9, 11, and 14 – help out during the mornings, nights, and weekends.

“It’s nice to have our boys grow up here, where they learn a good work ethic and can just be boys,” Carol reflects. “Before this, we lived in town, and they didn’t have much to do. Now, all they have to do is go outside, and they find things to do. This keeps us all busy, and that’s what I really like about it.”

In addition to raising hens, Troy and Carol are gardening gurus, planting everything from corn and beans to a rainbow of fresh fruits and veggies. According to Carol, the garden gets a little bigger with every passing year.

“We usually plant everything—tomatoes, cantaloupe, cucumber, melon, radishes, turnips—whatever we’ve got room for!”

With such a plentiful harvest and egg supply, it only makes sense that the Nairn household spends a lot of time in the kitchen. Years ago, Troy’s great-grandmother taught him the art of canning. Today, the couple loves to pickle and can their produce.

“And the eggs…we make hard-boiled eggs, scrambled eggs, fried eggs….” Carol pauses and giggles, “We sound like Bubba from Forest Gump when he’s talking about all the shrimp!”

Aside from enjoying an endless quantity of farm-fresh eggs for breakfast, Carol does a lot of baking. “Eggs come in handy for that! I love finding new recipes and trying something different.”

Lucky for us, we can try something new too. Carol shared one of her favorite recipes for Zucchini Cake, and it’s delightful. Click here to try it for yourself!

Want a 360° view of Troy and Carol’s Farm? See it here!

The post Meet Our Farmers: Carol and Troy appeared first on Vital Farms.

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Nairn Family Farms’ Zucchini Cake

In addition to raising hens, Troy and Carol, of Nairn Family Farms, are gardening gurus, planting everything from corn and beans to a rainbow of fresh fruits and veggies. With such a plentiful harvest, it only makes sense that they have some tasty recipes up their sleeves. Lucky for us, Carol shared one of her favorite recipes for Zucchini Cake, and it's delightful!

Servings 1 9×13-inch cake

Ingredients

For the bread:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 3 teaspoons ground cinnamon
• 3 Vital Farms eggs
• 1 cup oil
• 1 1/2 cups sugar
• 2 teaspoons vanilla extract
• 2 cups zucchini, shredded

For the frosting:

• 1/2 cup cream cheese
• 1/4 cup Vital Farms unsalted butter (room temperature)
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 tablespoon milk

Instructions

• Preheat oven to 350°F. Grease a 9×13-inch baking pan and set aside.
• In a medium bowl, whisk together the flour, baking soda, baking powder, salt and cinnamon.
• In a large bowl, whisk together the eggs, oil, sugar, and vanilla extract.
• Add the dry ingredients into the wet and whisk to combine. Add the zucchini and fold to combine.
• Transfer mixture to the baking pan and bake for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool completely before frosting.
• To make the frosting, add the cream cheese and butter to a large bowl and use a hand mixer to beat until smooth. Add in the powdered sugar and mix on low to combine. Add in the vanilla and milk, increase speed to medium and beat until fluffy and well incorporated, about a minute or so.
• Transfer to finished cake and smooth frosting over the entire surface. Slice up and enjoy!

Click here to read Troy & Carol’s full story.

The post Nairn Family Farms’ ZuCchini Cake appeared first on Vital Farms.

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Farmer’s Market Frittata

Think of this as a choose-your-own-adventure frittata! It's more of a formula than an exact recipe. The base frittata will yield a silky, custard texture to fill with fresh produce from your next farmer's market haul! What are you adding to yours?

Servings 6 servings

Ingredients

• 12 Vital Farms Eggs
• 1 cup cottage cheese
• 1/2 cup heavy cream
• 2 tablespoons olive oil
• 1 pound starchy vegetable (such as rutabaga, carrot, potato, sweet potato, or squash, sliced into 1/4-inch slices)
• 1 pound hearty green (such as kale, broccolini, chard, cabbage, cut into 1-inch pieces)
• 1/2 cup allium (scallions, garlic scapes, onions, spring onions, shallot, etc, thinly sliced)
• salt
• pepper
• 3/4 cup cheese (anything sharp that melts well such as parmesan, cheddar, gruyere, etc)
• 1/4 cup fresh herbs (chives, dill, basil, cilantro, parsley, etc)

Instructions

• Preheat oven to 325°F.
• Crack the eggs into the pitcher of a blender along with the cottage cheese, heavy cream, 1/2 cup of the cheese, salt and pepper. Blend until smooth and set aside.
• Heat a large, oven-proof skillet over medium heat. Add in the olive oil then add in the starchy vegetables along with the allium. Season lightly with salt and pepper and cook until tender and softened, about 5-7 minutes. Remove vegetables to a bowl.
• Add in the remaining tablespoon of olive oil and add in the green vegetable. Season lightly with salt and pepper and cook until softened, about 5 minutes.
• Add the other vegetables back in and spread all the vegetables into an even layer. Pour the egg mixture over the top. Sprinkle over the remaining 1/4 cup of cheese and tender herbs.
• Place in oven and bake until eggs are just set, about 20-25 minutes. Slice up and enjoy!

The post Farmer’s Market Frittata appeared first on Vital Farms.

Meet Murray, one of Vital Farms’ first farmers! Murray began farming with us in 2015 with a flock of brown hens at CG Farms. Now, 9 years later, CG has has evolved as a home for Azur hens, the white-feathered ladies who lay our pretty pastel True Blue Eggs.

We had the honor of visiting Murray on his family farm, where his girls roam pastures that stretch as far as the eyes can see. We spoke with Murray about his lifelong passion for raising hens, met his family, and confessed how many eggs we eat on the daily.

“When I was a kid, my dad had a few cows. I tried milking once, but I was always a chicken guy. I poured over chicken magazines. My parents let me order and hatch chicks. I love watching them and seeing them enjoy life,” Murray shared.

Before Murray became a full-time farmer, he worked in construction for 30 years, building everything from residential and commercial buildings to mobile chicken coops. Murray even built his own barns, complete with energy-efficient solar panels.

Today, CG Farms is more than just an egg farm. It’s a place for his growing family to gather. His young nieces, nephews, and grandson, Alec, will often arrive after school to help Murray gather eggs.

“Alec loves to walk to barn and go with me to pick up eggs. And Felix—he likes to set them up in a row. He always did that with books and his bottles. Now he does it with eggs!”

And the family wouldn’t be complete without Aztec, Murray’s furry, four-legged sidekick.

“Aztec goes everywhere with us. Wherever we go, she goes. She loves to be in the pastures and will run around with me before dark when I gather the hens back to the barn for the night.”

Just as we were wrapping up, Murray’s wife, Darlene, rolled up on a 4×4 with a friendly smile and a large pitcher of the most refreshing sweet tea we’ve ever tasted. Here, the whole family gathered around, sharing conversations in the pasture while sipping cold glasses of iced tea. Around us, dozens of white feathered, floppy-combed hens bob their heads forward and back—these girls are responsible for the gorgeous, light blue eggs that bring this family together each day. Moments like this make us stop to appreciate our family farmers’ hard work, commitment, and authenticity, including Murray and the family surrounding him.

The post Meet True Blues Family Farmer, Murray appeared first on Vital Farms.

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Strawberry Pimm’s Fizz

A fresh and fruity spin on a classic Pimm's cup made with sweet, jammy summer strawberries. Cheers!

Servings 1 drink

Ingredients

For the strawberry syrup:

• fresh strawberries, stems removed and roughly chopped
• granulated sugar

For the Pimm’s Fizz:

• 1 ounce London dry-style gin
• 1 ounce Pimm’s No. 1
• 1 ounce strawberry syrup
• 1/2 ounce lemon juice, freshly squeezed
• 1 Vital Farms egg white
• sparkling water
• 3 small strawberries for garnish
• lemon slice for garnish

Instructions

• Combine the strawberries and sugar into a medium saucepan over medium heat. Cook, stirring occasionally, until the sugar has dissolved, the liquid is thick and syrupy and the strawberries have started to break down, about 10 minutes.
• Strain the syrup over a bowl through a fine mesh strainer and discard the strawberry pulp. Transfer the syrup to a jar and allow to cool completely before using.
• To make the Pimm’s Fizz, add the gin, Pimm’s, strawberry syrup, lemon juice and egg white to a cocktail shaker and shake for about 30 seconds.
• Add ice to the shaker and shake again for about another 30 seconds, until shaker is very cold.
• Fill a glass with ice, pour the contents of the cocktail shaker over the ice. Top with sparkling water and garnish with a lemon slice and strawberries.

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Full English Hot Dogs

Full English…. hot dog?! Say hello to this Full English Breakfast, made our way and summer-fied. Don't knock it 'til you try it, folks.

Servings 4 hot dogs

Ingredients

• 4 sausages
• 4 hot dog buns
• 4 slices cooked bacon
• 2 tablespoons olive oil
• 1/2 pound button mushrooms, washed and thinly sliced
• 1/2 pound cherry tomatoes, halved
• salt and pepper
• 1/2 cup baked beans in tomato sauce
• 2 tablespoons Vital Farms Unsalted Butter
• 4 Vital Farms eggs

Instructions

• Add the beans to a small saucepan and heat over medium heat until just warmed through. Remove from heat and set aside.
• Heat a large skillet over medium heat. Add 1 tablespoon of olive oil along with the mushrooms and tomatoes. Season with salt and pepper and cook, stirring occasionally, until mushrooms are slightly browned and tomatoes are jammy. Transfer to a bowl and set aside.
• Wipe the skillet out and add the remaining tablespoon of olive oil and add in the sausages. Cook until sausages are browned on all sides and heated through, about 5-8 minutes. Transfer to a bowl and set aside.
• Wipe the skillet out once more and add in the butter. When melted, add in the eggs, season with salt and pepper, and fry until whites are set and crispy around the edges and yolk is barely set and still runny.
• To assemble the hot dogs: add a slice of bacon to a hot dog bun followed by a sausage. Spoon some of the tomato and mushroom mixture over the top followed by about 2 tablespoons of the beans. Top with a fried egg and enjoy.

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Summer Snackle Box

Headed on a summer adventure? Don't forget to pack your Snackle Box! We filled ours with Organic Hard-Boiled Eggs, fruits and veggies, a lil' chocolate, and our homemade rosemary cheddar crackers. Where are taking your snackle box?

Servings 2 servings

Ingredients

• 2 Vital Farms Organic Hard Boiled Eggs, sliced
• 2 handfuls assorted vegetables (we used radishes and cucumbers)
• 1 handful fresh fruit (we used cherries)
• 1 handful cheddar crackers
• 1 handful salami, sliced
• 1 handful cheese, sliced
• 1 handful assorted chocolate (we used peanut butter cups and chocolate covered almonds)

Instructions

• Portion individual ingredients into a bento box.
• Enjoy your snacks on-the-go or outside.

Get the recipe for our Homemade Cheddar Crackers here!

The post Summer Snackle Box appeared first on Vital Farms.

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Maple Bacon Compound Butter

Simplify your breakfast toppings with this sweet and savory compound butter. Try it atop your morning pancakes, French toast and waffles. Your tastebuds will thank you.

Servings 16 servings

Ingredients

• 1 cup Vital Farms Salted Butter, room temperature
• 4 pieces bacon, cooked, cooled and finely chopped
• 3 tablespoons maple syrup, room temperature

Instructions

• Add the butter, bacon, and maple syrup to a medium bowl. Using a fork, wooden spoon, or rubber spatula, mash mixture together until everything is fully incorporated.
• Transfer mixture to a piece of parchment or wax paper and shape into a rough log. Roll it up and twist both ends tightly to compact the mixture.
• Refrigerate until firm. Then, slice and enjoy.

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Cheddar Chive Compound Butter

Try this cheesy spread on your buttery biscuits or cornbread. Better yet, dollop this delicious butter into a just-opened, steamy baked potato.

Servings 16 servings

Ingredients

• 1 cup Vital Farms Salted Butter, room temperature
• 1/2 cup sharp cheddar cheese, grated
• 2 tablespoon chives, finely chopped

Instructions

• Add the butter, cheese, and chives to a medium bowl and using a fork, wooden spoon, or rubber spatula, mash mixture together until fully incorporated.
• Transfer mixture to a piece of parchment or wax paper and shape into a rough log. Roll it up and twist both ends tightly to compact the mixture.
• Refrigerate until firm. Then, slice and enjoy.

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