Eggs-tremely Fresh at Metropolitan Farms in Closter


This is written by Jessica Marko, a (soon to be) recent culinary grad with an interest in local artisan foods and creating recipes inspired with their ingredients. The post features Metropolitan Farms in Closter, NJ, amongst other things, a purveyor of fresh eggs.

A side road in Closter, NJ may not seem like the place to go to purchase fresh, hormone-free, antibiotic-free eggs, but that is exactly what Metropolitan Farms is providing.  Formerly Brooks Farm, the owners of Metropolitan Farms wanted to keep with the tradition of selling fresh local eggs.

A mix of 16 different breeds, about 160 hens are housed in spacious coops, with the freedom to roam in and out as they please.  There is one rooster in the coop to keep the peace between the hens and two other roosters in their own coop a couple of yards away.



The chickens are fed a variety of grains which is supplemented with grass clippings in the spring and summer, and dried alfalfa in the colder months.  This diet accounts for the yolks vibrant color that is notably different from other eggs.  Unlike eggs from the supermarket, these eggs are at the most 1 day old when purchased.

Since the chickens only lay 8-12 dozen eggs per day by mid-morning/early afternoon the farm is usually sold out.  Metropolitan Farms also sells perennials as well as a selection of herbs.  They look forward to selling local honey in the next year as well.

Eggs aren’t only a breakfast food, especially in the warmer months. This is a simple recipe that allows the freshness of the eggs to shine without being masked by heavy flavor.  Serve warm or at room temperature with a piece of bread and a salad for a lunch or light dinner.


Zucchini and Mint Frittata
8 eggs
1 zucchini
8-9 mint leaves
½ cup grated Pecorino Romano (Parmesan works well also)
Olive oil to cook
Salt and pepper to taste

– Slice zucchini in half lengthwise and then cut slices about 1/8 of an inch thick to get half-moons.
– Take the mint leave and stack them. Roll them lengthwise and then cut thin strips.
– Heat 12-inch non-stick, oven safe sauté pan over medium high heat.
– Add about 1 tbsp. of oil and sauté the zucchini until it is slightly translucent and tender.
– Meanwhile, crack the eggs into a bowl and whisk with the Pecorino and season with salt and pepper.
– Add the mint to the zucchini and sauté until you can smell the mint. About 1 minute.
– Pour egg mixture into pan and stir with rubber spatula. Cook for 4 to 5 minutes or until the egg mixture has set on the bottom and begins to set up on top.
– Place pan into oven and broil for 3 to 4 minutes, until lightly browned and fluffy. Remove from pan and cut into 6 servings.


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