What a farmer's family eats in spring
Photos courtesy of Miki Lyn Zilnicki
As a mother of four young children, a behavioral optometrist, and a farmer’s wife, you may assume that the last thing Miki Lyn Zilnicki wants to do is plan and cook meal after meal for her family.
However, you may recall from previous features that Miki Lyn is wildly passionate about cooking nutritious, balanced meals for her family, loaded with in-season, local ingredients — many of which are grown or produced on her husband’s family’s farm, Zilnick Farms.
“Spring represents a fresh start — truly the beginning of a new season of life,” shared Miki Lyn. “Seeing freshly turned-over farm fields signals that we’ve made it through the winter and the warm weather is coming!”
Read on as Miki Lyn shares her family’s favorite spring foods, a recipe for their go-to spring snack, and what this season means to them.
And in case you were wondering, you don’t have to be married to a farmer to consistently enjoy local produce. Zilnicki Farms offers a fully customizable, weekly CSA with options for local produce, grass-fed and finished beef, and provisions delivered right to your door.
Q: What has your family loved most about getting back onto the farm this spring?
Miki Lyn: As our kids (8, 6, 4, and 2) grow, this spring has been especially full of time back on the farm. Their favorite moments are the simple ones: slow Sunday mornings in the warm greenhouse planting starters, feeding the chickens, and running freely through fields that are just beginning to come to life.
What we’ve all loved most, though, is how naturally the farm brings us back together. There’s a rhythm to it — checking on things, getting our hands in the soil, noticing what’s changed from one week to the next — that pulls us away from busy schedules and back into something slower and more meaningful. The kids are really starting to take real pride in helping, whether it’s carrying feed, watering plants, or spotting the first signs of growth. It has been so special to watch their curiosity turn into a genuine connection with the land and their family roots.
For me, it’s also been a reminder of why we love the farm — the fresh air, the quiet moments, and the sense of possibility that comes with each new season. It’s not just about getting back to the farm; it’s about reconnecting with each other and the simple joys that come with it.
Q: What does spring mean for you and your family when it comes to food and ingredients?
Miki Lyn: Spring is when the planning and planting begin for the year. There is so much excitement about which plants and herbs are going in, knowing we’ll reap the benefits in just a few short months.
It also shifts the way we think about food. After a winter of heartier, stored ingredients, spring brings a craving for freshness.
Perhaps I romanticize this time of year because I did not grow up in a farming family, but being able to watch my kids build the connection of the work we do now, which produces the food we’ll enjoy later, is something so special. The opportunity to be part of the process: planning, planting, tending, waiting, and then harvesting, feels so grounding and humbling. I hope that these experiences instill a deep appreciation for where their food comes from, with the lasting core values of hard work, patience, and gratitude.
Q: What are some of your children's favorite spring foods?
Miki Lyn: Spring on the North Fork is marked by the first signs of horseradish being dug, spears of asparagus poking through, and chickens laying more eggs.
The kids have been so excited to check the coop every day for eggs and counting how many more we are getting compared to just a few weeks ago. They love being able to go grab a few eggs, come in, and crack them to make ‘cheesy eggs’ (scrambled eggs with cheese) or, for my son, a bacon, egg, and cheese on a roll.
They are still on the fence about asparagus and horseradish!
Q: What are some meals that we could find on your table this season?
Miki Lyn: We are fortunate to have our own grass-fed beef. Each year, the cows are processed in midwinter, and that beef carries us through the late winter and early spring months, stocking our freezer with meat that becomes the foundation for so many of our family meals during this quieter, in-between season. Paired with our stored potatoes, we enjoy lots of hardy ‘meat and potato’ variations all spring long.
One of our favorites has to be the Polish Easter brunch. It is a meal that I look forward to every year — so very different from the Italian Easter meals I grew up eating!
Traditionally, we have eggs with fresh kielbasa, pierogis, babka, potato salad, and freshly made horseradish.
We source the kielbasa, babka, and pierogies from Polka Deli. The owner, Anna, uses our Zilnicki Farm Potatoes to make the filling of her pierogies, which I absolutely love. It’s incredible to see the full circle moment of a local business using local produce to create a product.
Our table wouldn’t be complete without both homemade horseradish and Holy Schmitt’s horseradish; comparing and contrasting spice levels and seeing who can handle what!
And last, I know the coveted Long Island summer tomato sandwich is a ‘thing,’ but I urge you to make yourself a roasted asparagus sandwich on a nice toasted ciabatta or sourdough — it’s life-changing!
Q: Any spring snack suggestions?
Miki Lyn: One of my go-to spring snacks is making little egg cups packed with fresh herbs that have just started growing in the greenhouse. They’re simple, protein-rich, and perfect for the kids to grab quickly between everything going on throughout the day.
As herbs, such as chives, parsley, or dill, start to come back to life, it feels like the flavor of the season is finally waking up, too. We simply whisk eggs, fold in whatever fresh herbs we have on hand, with (a lot of!) cheese or chopped vegetables, and bake them into individual muffin tins. They’re easy to store in the fridge and just as good warm as they are cold, which makes them practical for busy spring days.
Miki Lyn’s Spring Herb Egg Cups Recipe
“This is a great recipe to get the kids involved! Have them crack the eggs, whisk them, and then add in whatever ingredients they like — totally customized to each kid! I find they are more likely to eat things when they are part of the process.”
Ingredients
(makes ~12 egg cups)
10–12 eggs
1/3 cup whole milk
1/2 cup shredded cheese (cheddar, mozzarella, or whatever you have on hand)
1/2 cup finely chopped fresh herbs (chives, parsley, dill, basil, or a mix)
1/2 cup chopped vegetables (spinach, roasted/cooked asparagus tips, peppers, or scallions)
Salt and pepper to taste
Butter or oil for greasing the muffin tin
Instructions
Preheat oven to 350°F. Lightly grease a muffin tin with butter or oil.
Prepare your mix-ins by chopping herbs and any vegetables into small, bite-sized pieces so they distribute evenly in each cup.
Have the kids crack the eggs, whisk the eggs in a large bowl, whisk together eggs, milk or cream (if using), salt, and pepper until fully combined and slightly frothy.
Add fillings, stir in cheese, herbs, and vegetables.
Fill the muffin tin, pour the mixture evenly into each cup, about 3/4 full.
Bake for 18–22 minutes, or until the egg cups are set and slightly golden on top.
Let them cool for a few minutes before removing. They’ll hold together best once slightly set.
Tips / Variations
Add crumbled bacon or sausage
Make a double batch — they store well in the fridge for 3–4 days and reheat easily