Harvest of the Month: Eggs


This March is a particularly strange one, but we can all take comfort in the inevitable coming of spring. You can see it in the sunlight that lingers until 7 pm, the crocuses poking through the soil, and even the constant rain.

This time of year, chickens respond to the change in season by laying more eggs — sometimes up to one egg every day! During this time when we’re trying to limit our time spent in grocery stores, we’re lucky to have local eggs available at many small farm stands. Morning Glory Farm, Ghost Island Farm, and Blackwater Farm all have local eggs offered outside their farm stands to keep visitors safe. Local eggs can also be found at Cronig’s and Vineyard Grocer.

At around 50 cents each, eggs are one of the least expensive local sources of protein available on Martha’s Vineyard. Free-range chickens able to forage for insects have deep yellow yolks, which are rich in protein and omega-3 fatty acids. 

Eggs boiled for six minutes have a firm but custard-like yolk, and are tasty in salads or on their own for a quick, protein-filled snack. You can also make a delicious quick breakfast by cooking leftover vegetables or potatoes in a pan, then whisking in eggs to make a veggie scramble. This month try our featured recipe: Avocado Egg Salad!


Avocado Egg Salad

Recipe by Gabrielle Chronister


1 med. ripe avocado, peeled and pit removed

4 hard-boiled eggs, chilled

2 celery sticks, finely chopped

2 green onions, finely chopped

1 Tbsp fresh dill, chopped

1 Tbsp. fresh lemon juice

1.5 tsp. Dijon mustard

¼ tsp. salt and black pepper


Place the avocado in a medium bowl and mash well with a fork. Set aside.

Peel and then roughly chop your hard-boiled eggs. When peeling the eggs, it helps to roll the egg on the counter back and forth until it’s covered in cracks, and then run it under cold water while you peel. As the water gets under the membrane, it will get easier to peel. Once peeled and chopped, add the eggs to the bowl with the mashed avocado.

Add the remaining ingredients to the bowl, and mix well with a fork. Salt to taste and enjoy on some toasted bread with your favorite fixings, add to a salad, or serve in romaine lettuce boats with pickled jalapeños and sprouts!

Ava Castro is a garden educator for Island Grown Schools, the Vineyard’s farm-to-school program.