Enjoying the recent buzz about eating on Bainbridge, I photographed and then ate my lunch, “Five Vegetables Five Ways,” at Marché for a Japanese magazine. Talking over the counter with Chef Greg Atkinson about local sourcing, he showed me a great example.

But these eggs grown by Heyday Farm are hard to come by as the support for local food and the demand from community members continues to grow.

“But for today,” said Greg, “I am happy to be holding these beautifully raised local eggs.”