Cooking Local

By: Hunter Shioshita

The heart of downtown Albuquerque glows a little brighter on Wednesdays (between 5-7pm) thanks to the Evening Market at Three Sisters Kitchen. Nestled inside a modern kitchen, classroom, and community space located at 109 Gold Ave SW, the market buzzes with activity and the potential for a robust yet accessible local food system. The Evening Market at Three Sisters Kitchen is made possible with the generous support of the City of Albuquerque Department of Family and Community Services, and Presbyterian Healthcare Services Center for Community Health. It brings Gold Ave, and the surrounding neighborhood, alive with smiling people and shopping bags filled with local flavors.

As a self declared local food enthusiast, I love the Evening Market. Eggs are my family’s favorite staple so I was happy to see Thompson Farms selling their organic eggs each Wednesday night. Bob Thompson always has a friendly hello and a current update on his chickens. His care and attention to quality and freshness show in his eggs’ bright yolks and delicious flavor.

As market goers strolled passed me last Wednesday, Bob explained how the Evening Market provides a much needed venue to sell his eggs in the off season. “It allows me to sell locally and fresh, and avoid having to sell to a wholesaler.” Bob is no stranger to local farmers’ markets, so I was interested in hearing his take on the new Evening Market at Three Sisters Kitchen. To him, what sets this market apart from others is that “…it’s smaller and more personable…I get to know people better.” His favorite part is the convenience of it “…being in the evening, that way I can work all day at the farm and then come here”. I asked Bob for his favorite egg recipe, scrambled with some green chile, feel free to share yours here. Hope to see you at the market every Wednesday evening from 5-7pm until the end of March.

Bob’s Simple Scramble
Serves 2
4 local, organic, fresh Thompson Farm eggs
a splash of milk (optional)
chopped green chile (to taste)
1/2 cup cheddar cheese, grated
salt and pepper, to taste
1 tablespoon butter or oil

Whisk eggs and milk together in a small bowl.
Mix in chopped green chile and grated cheese.
Heat medium skillet over high heat.
Add butter or oil to skillet. Once the butter melts and begins to bubble (or the oil is hot), reduce heat to medium-low.
Add the egg mixture, and stir gently with a rubber, silicone or wooden spoon or spatula to scramble. As Alton Brown says one the Food Network website: As soon as curds (big soft lumps) of eggs begin to form, drop the heat to low and shift from stirring to folding the curds over on themselves while gently shaking the pan with your other hand – a key step for perfect scrambled eggs.
Cook until the eggs begin to firm up (remember they will continue to cook in the hot pan even after you turn off the heat).

Hunter Shioshita lives by the idea that we are what we eat and is passionate about exploring how food informs identity, shapes cultures, and unites communities.

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