'Step by step...ooohh baby...gonna get to you giiiiiiiirl...' that's right, there are some new kids, sorry, chicks on the block at Green Eggs. As mentioned in the previous edition of Crackin' News, it was time for some of the old girls to hang up their boots and enjoy a quieter life, something that's certainly not on the cards for Shelley and Alan Green with the influx of 4,000 new chicks. As a result of this growing family, production will increase, which is fantastic news for all of you who just can't get enough of that free-range goodness.

Not surprisingly, these Gen Y chicks want nothing but the best and they want it NOW! To accommodate the demands of this younger generation the Greens have built some new state-of-the-art accommodation with two important features - a luxury day spa (aka sprinklers, where the chicks can keep cool in the hotter months and not fall off their perch) and specially infused mineral water (aka iodised water, a naturally occurring element added to the dam water to sanitise it, ensuring healthy tummies for the hens). A happy home makes for happy hens!

Furthermore, we would like to send a thank you to everyone who was so understanding throughout the challenging hot weather Victoria has recently endured. We are happy to report that the 'girls' are now refreshed and recovered and are back to laying their consistent egg sizes.

Why should adults have all the fun? That's exactly what prompted the Green's to dream up the 'Best Dressed Green Egg' competition in conjunction with Leaf, a premium grocer located in Melbourne's bayside suburb Elwood, and the Melbourne Food & Wine Festival.

The display window at Leaf was very quickly transformed into an art gallery of eggtastic proportions. Decorated eggs took on the form of Dame Edna Everage, Geelong footie players, Humpty Dumpty, a mouse and an orange just to name a few!

Once all entries were judged a prize ceremony was held at Leaf to congratulate the winning egg designs. It was a tough decision for the judges with many truly magnificent designs. At the end of the day a decision had to be made and we congratulate Lucinda, Grace and Charlie.


Leaf
111 Ormond Road, Elwood, 3184 VIC
ph. 03 9531 6542

In our last newsletter we hollered out to you to tell us an odd spot, a funny anecdote, picture, photo, anything about chooks or eggs that will intrigue us. And we announce our winner - Andrew from Collingwood, VIC, who gave us a history lesson on the humble egg cup (you can read about it below). For his exemplary research efforts, he wins lunch for two at Church Street Enoteca. If you have a Chook Tale email us at info@greeneggs.net.au.

The next best one wins a breakfast for two at Richmond Hill Café & Larder, where you can try one of the delicious dishes featured below, plus your Yolk Tale will feature in the next edition of our newsletter.

Dipping heavily buttered soldiers into the runny yolk of an egg while it sits silently in its egg cup has to be one of the great joys of life. But did you know that this small pleasure is traced back to 79AD?

The earliest images of egg cups appear in Turkish mosaics, with cups later found among the ruins of Pompeii. Wood was believed to be the original material from which egg cups were made from, however as the 18th century approached, a little bit of elegance came into the egg-eating scene. It was uncovered that the wealthy of the 18th century engraved a coat of arms into their silver egg cups and ate the eggs with a matching silver spoon. The later years of the 18thC/ early 19thC saw the rise of pottery and porcelain egg cups with styles and colours to match dinner sets.

The history of the egg cup is long and varied and over the centuries egg cups have gone in and out of fashion as has their form, from egg cups that resemble the royal family to those that resemble chickens or have beachside towns hand painted on them. And there is actually a term for those that collect eggs cups: a Pocillovy.

The brekkie menu at Richmond Hill Cafe and Larder is the kind of menu that makes choosing something a nightmare. It's all so good, and when it comes to eggs, there's a whole section that is dedicated to what Chef Greg Feck likes to do with his beloved Green Eggs.

'We've been using Green Eggs for about 2 1/2 years now, and what they offer us is the entire package – passionate people with personality and energy; great fun packaging; and above anything else, consistent fresh eggs. We only buy the absolute finest ingredients, and for us, Green Eggs are just that,' noted Greg.

There are two egg dishes with a twist on the menu. 'Baghdad Eggs' has been on the menu since day dot and Greg says if they took it off the menu, the regulars'd punish them. The Green Eggs are fried with lemon and garlic and sprinkled with cumin and mint on grilled flat bread ($15.50). The 'Corn and Coriander Fritters' is Greg's favourite dish, and is inspired by what he loves to see and enjoy eating in a good café brekkie. Joining the fritters is smoked salmon from Tassie, spinach, Richmond Hill Café & Larder's own Tomato and Capsicum Relish, and atop the tower, a poached Green Egg ($18.50).

We must also congratulate Richmond Hill in taking home the award for 'Best Breakfast in Victoria' as voted by the Restaurant and Catering Association. Well done team.

Richmond Hill Café & Larder
48-50 Bridge Road, Richmond, VIC
T: 03 9421 2808 W: www.rhcl.com.au

Green Eggs can be purchased at a variety of Farmers Markets, where you can have a chat to the Greens themselves; Shelley and Alan.

1st Saturday in month: St Kilda Veg Out and Kingston

2nd Sunday in month: Whitehorse

3rd Saturday in month: Boorondarra and Gasworks

Last Saturday in the month: Ballarat

For general enquiries and stockists, contact:
Green Eggs - T: 03 5356 2221;
E: info@greeneggs.net.au

For trade enquiries please contact:
The Goods Unlimited - T: 03 9682 4462;
E: goods@thegoodsunltd.com.au

The newsletter is written and published by Green Eggs. All views and opinions expressed are not those of the hens themselves. To be honest the hens are not that interested in contributing to this newsletter. They're too busy free-ranging around, scratching out some good grub and sunning themselves in their lavish lifestyle. And we're happy to leave them to it.