​We challenged ourselves for 30 days straight to provide you with daily proof that Crème Fraîche can be a simple and delicious part of your everyday breakfast. Now, on the other side of those 30 days, we hope you find yourselves a little less afraid of the kitchen, a little more hungry for breakfast in the morning, and a lot more in love with the “queen of cream”. We, ourselves, feel more confident armed with some new favorite recipes. But no challenge is without its lessons, and #cremefast was no exception. Here are few of ours:

1. Thank goodness the container is recyclable.  At the beginning of each recipe, we thought one 8 oz Crème Fraîche would be enough, since the recipe would call for just, let’s say, ½ cup. We always found some way to add more, either as a dollop topping or just licking the spoon. Long story short, after 30 days we sure racked up on little tubs.  In hindsight, using the 32oz size would have been far more practical; especially as a more cost and material efficient size for regular use.​
2. You can never have too much of a good thing, and creme friache definitely goes in category! Crème Fraîche is never redundant, and our first and experience with eating it every morning proves it. Recipes that call for Crème Fraîche in a dish and then suggest it as a topping are the best. Go big or go hungry. 
3. Our customers and fellow food producers are inspiring. We feel so blessed to be able to go to any of our farmers’ markets    and to come back home with a bounty of new recipe suggestions and the best local goods around. Trying a new dairy ingredient takes guts, and we’re so thankful to have customers like you that are excited to experiment and give us feedback from their own kitchens.  Also, having access to so many local ingredients makes our own experimentation all the more tasty. So, thanks to local cooks and farmers alike!
4. Creme Fraiche Coffee Cream is NOT the new ‘bulletproof coffee.’ We tried it; so you don’t have to. So don’t. Please. This was the most fantastic failure of our recipe experimentation.

There you have it. This 30-day challenge may be done, but there are so many more meals during the day, and our experimental spirit is only stronger thanks to this Crème Fraîche for breakfast challenge.  Until next time, remember you can find all 30 of our #cremefast recipes right here on our blog. 

​Bon Appetite! 
   

​“Grass-Grazed” and “Grass-Fed”

As you, our customer, inquires more about the origins of their food, the need for more exacting label standards have grown. In response to the greenwashing free-for-all that has been occurring through American supermarkets, the AGA presented their new 100% Grass-Fed Dairy Standard. This new 100% Grass-Fed Dairy label is the next critical step towards complete transparency and consistency throughout our food system. We at Kriemhild want to honor that industry growth, which is why we are committing to following these new labeling standards.

As part of this commitment, we have begun to transition our Crème Fraîche labeling from “Grass-Fed” (the same as we label our Meadow Butter) to be newly distinguished as “Grass-Grazed.”  Although having labeled our Crème Fraîche “Grass-Fed” before was not a technical misnomer for the management style of our Crème Fraîche dairy producers, we feel that “Grass-Grazed” is now a more transparent and consistent descriptor.  
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​Our Amish Farm Partners: The Origin of your Crème Fraîche
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New York has the fastest-growing Amish population of all states, and very often, when Amish families settle in NY they buy and rejuvenate old dairy farms. New York state is the third leading producer of dairy products in the United States, and yet from 1990 to 2010, NY lost half of its smaller dairy farms. This decline of family farms has negatively impacted local economies and degraded the rural character and quality of open spaces in upstate New York. Our Amish farm partners play a critical role in reversing this trend, revitalizing neglected farmland and supporting local economies.  ​

Our Commitment

Eli and our other Amish family farms have always produced high quality milk with an ecological and health-centered conscience. We know they will continue to seek excellence in environmental stewardship and animal husbandry, and now you know we just have a better name for their practices: "Grass-Grazed" Dairy.  We feel this distinction offers you greater transparency and also consistency with regards to labeling.  Our commitment to you to provide ecological, nutritional, and ethical excellence is only stronger with our newly defined terminology, as is our commitment to our local communities and the family farms we partner with.
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Ingredients:

• ​6 large eggs 
• 3 tablespoons butter, diced (ice-cold) 
• 2 tablespoons creme fraiche 
• freshly ground sea salt and pepper (you can use regular salt if you need to) 
• 3 chives, snipped (substitute with green onion if necessary) 
• 3 slices , rustic bread to serve (such aspain Polaà ne)

Directions

• Break the eggs into a cold, heavy-based pan, place on the lowest heat possible, and add half the butter. Using a spatula, stir the eggs frequently to combine the yolks with the whites. 
• As the mixture begins to set, add the remaining butter. The eggs will take about 4-5 minutes to scramble – they should still be soft and quite lumpy. Don’t let them get too hot – keep moving the pan off and back on the heat(as the bottom of the pan stays heated even after taking it off of the stove). 
• Meanwhile, toast the bread. He used sourdough bread. 
• Add the crème fraîche and season the eggs at the last minute, then add the snipped chives. Put the toast on warm plates, pile the softly scrambled eggs on top and serve immediately.
• I added ground mustard and green peppers for taste.

Alternative Prep: Place eggs in wrap; added green peppers, shredded cheese and topped with Creme Fraiche.