Tomato, Basil and Cheddar Egg on a Bagel

Sometimes I get home from the Westford Farmer's Market with so much delicious food, I don't really need a recipe.  I just eat things raw, or lightly steamed or sauteed.

Today was one of those days.  I just threw a few things together in a couple of minutes, and it was perfection.  Everything was fresh and flavorful and I didn't need to fuss.  An everything bagel from Bagel Alley, cherry tomatoes, eggs, and basil from Dragonfly Farms, and farmhouse cheddar from West River Creamery.  When you have quality ingredients, even a simple meal tastes like a masterpiece!

Ingredients:

• 1/2 of an everything bagel (or bagel flavor of your choice)
• Couple of cherry tomatoes, sliced into 3 or 4 pieces (or a slice of a regular tomato)
• 4 or 5 basil leaves
• 1 egg
• butter
• salt and pepper
• A few thin slices of cheddar (or other cheese of your choice)

Directions:

Toast bagel.  Top with sliced tomato and basil.

Meanwhile, melt a little butter in a small skillet over medium heat.  Crack one egg into the pan.  Fry until done to your liking (over medium for me).  Season with salt and pepper.

Place fried egg on top of the tomato and basil.  Put the cheddar slices on top of the egg--the heat of the egg will melt the cheese slightly.

Cooking Away My CSA

When most people hear the term 'CSA' their thoughts turn to fruits and (more likely) vegetables.  That's certainly how we began our love affair with CSA's.  But CSA's aren't confined to produce. Some farms include the option for shareholders to purchase shares of eggs, homemade bread, meat, cheese, fruit, flowers or other farm products along with their veggies. Sometimes several farmers will offer their products together, to offer the widest variety to their members. For example, a produce farmer might create a partnership with a neighbor to deliver cheese to the CSA drop off point, so that the CSA members can purchase farm-fresh cheese when they come to get their CSA share. Or a farm may create a standalone CSA for meat, flowers, eggs, or cheese, etc. 

As I mentioned above, we initially joined a vegetable CSA.  My son was four at the time.  Having grown up in a rural area where my parents raised and preserved every jar of jam and jelly, chili sauce and spaghetti sauce, pickles and applesauce and.... (you get the picture) pretty much everything we consumed, I was overcome with the desire to at least expose him to freshly grown produce.  I wanted him to know where fruits and vegetables really comes from and to taste the fresh goodness of organically grown, local produce. Next stop - Holiday Brook Farm in Dalton.  It wasn't long thereafter that Holiday Brook Farm began their meat CSA and we immediately signed up for a monthly pork share too.  We've had a fabulous experience there (just ask my son who ate half our allotted pint of self-picked snow peas last Saturday before I could even get them home).  

  

Last summer Cricket Creek Farm in Williamstown began a cheese CSA featuring their handmade cheeses and offered the option to pick your share up at Holiday Brook Farm.  Cheese?  Are you kidding me?  Sign me up!  

  

A few months later, I converted to raw milk (that's another post for another day) and began making the trek to Cricket Creek on a regular basis for their sweet, creamy, Jersey and Brown Swiss milk.  So when they expanded their cheese CSA last winter to include raw milk and meat - you guessed it, I signed up!  They've continued to expand and modify their CSA in an attempt to meet their members needs.  They now offer bread, dairy, meat, ground beef and egg options, in addition to cheese, of course!

But enough of me waxing poetic.  Let me show you some of the delicious goodness that abounds in the Berkshires (and quite possibly where you live too!).  These were all taken in the past week.  Yes, we eat good here!

I hope these images will inspire you to eat good too.  And support your local farms in the process.

Bon Appetit!

Strawberry shortcake with berries from Nourse Farm
courtesy of Berkshire Organics

Boneless pork chop from Holiday Brook Farm
and asparagus from Smiarowski Farm

Grilled Burger with ground beef from Cricket Creek Farm
and sauteed snow peas from Holiday Brook Farm

Morning coffee with fresh 'cream'
(off the top of this bottle of raw milk from Cricket Creek Farm)

Raisin bread toast with fresh farmstead butter
from Cricket Creek Farm

Tom's frittata made with farm fresh eggs from
Cricket Creek Farm and amazing breakfast sausage
from Holiday Brook Farm

 

Pea Shoot Omelets

I've been trying to get to Fat Moon Farm each Thursday afternoon for their farmstand.  Not always an easy task, as Thursday afternoons are piano lessons, and make up t-ball games.  But, it's worth the effort.  Last week, I got there too late--all that was left was pea shoots!  But, as I always say, when life gives you pea shoots, make pea shoot omelets!

Ingredients:
1 portabella mushroom
1 small onion
1 big handful of pea shoots
Olive oil or butter
Herbs of your choice (I picked some parsley and chives from the garden).  Optional--use a tablespoon or two, or none
2 eggs (per omelet.  I had enough filling for two omelets)
Splash of milk
Salt and pepper to taste
Diced tomatoes (optional)
Cheese (optional--I wanted to use goat cheese, but turns out I didn't have any.  So I tossed on a little shredded cheddar)
Butter

Directions:
Dice the portabella mushroom and onion and saute in olive oil or butter until soft, about 10 minutes.

Wash the pea shoots.  Coarsely chop into pea shoots.

Mince the herbs.

Add the pea shoots and herbs to the pan with the sauteed mushroom and onion.  Stir, then turn off the heat.  The warmth from the pan/burner will finish cooking the pea shoots and herbs--you really just need them wilted.

In a measuring cup or small bowl, whisk the eggs with a splash of milk and salt and pepper to taste.

Place a small skillet over medium low heat.  Melt about a half tablespoon of butter, swirling around the pan.  In general, I'm not a big fan of non-stick cookware, but I have one skillet that I use just for scrambled eggs and omelets.  If anyone has tips for making omelets without non-stick, I'd love to hear them!

When the butter is melted, pour the eggs into the pan.  As the sides begin to set, use a rubber spatula to loosen the edges.  Continue cooking until the top is almost set.

Add a good sized scoop of the mushroom/onion/pea shoot mixture to one side of the omelet.  Top with diced tomato and cheese if you're using.  Use a rubber spatula to fold the other side of the omelet on top.  Let cook for an additional minute or two, then remove to a plate.  Top with a little extra filling if you'd like.

End of asparagus season

Our farm announced at the farmer's market today that this week is the end of their asparagus season.  It's bittersweet for me because I love asparagus but it does mark the beginning of summer/end of spring in these parts.  And summer brings so many sorely missed veggies and fruits of its own that we all get over it pretty quickly.

When it comes to asparagus (fresh and in season, at least) I am a purist.  Toss'em with olive oil, salt, and pepper, throw them on the grill and call it delicious.  However, I have two problems with this way of preparing asparagus.  One, I don't know how to use our new grill.  I'm sure it's simple but if I learn then I will have to use it and my husband will stop and we don't want that, now do we?  As much as I enjoy it, it's nice to have a break from cooking!  The second problem is the children.  Only one of them will dare try grilled asparagus and even then, there's a 50/50 chance of her actually eating it.  So, I needed another, indoor, kid-friendly recipe for my asparagus.

It didn't take me long to find this quiche recipe and declare it a winner.  Since we are also doing an egg CSA this season, this would kill two birds with one stone.  Enter some local cheese (calls for Swiss but I often use cheddar in my quiches), cherry tomatoes and bacon from the farmer's market, and High Lawn Farm cream easily found at Whole Foods, and this recipe is a perfect locavore meal.

Ingredients

• 1 pound fresh asparagus
• 1 teaspoon salt
• 1 (10 inch) unbaked pastry shell
• 1 egg white, lightly beaten
• 2 cups shredded Swiss cheese
• 10 bacon strips, cooked and crumbled
• 4 eggs
• 1 1/2 cups light cream
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 pinch pepper
• cherry tomatoes, halved

Directions

1. Cut eight asparagus spears 4-in. long for garnish. Cut remaining asparagus into 1/2-in. pieces, using only tender parts of stalks. Steam asparagus until tender but firm. 
2. Brush bottom of pastry shell with egg white, In a bowl combine asparagus, Swiss cheese and bacon; mix gently. Place in bottom of pastry shell. In another bowl, beat eggs, cream, nutmeg, salt and pepper until smooth. Pour into shell. Bake, uncovered, at 400 degrees F for 30-35 minutes or until a knife inserted near the center comes out clean. 
3. Arrange the asparagus spears, spoke fashion, on top of quiche; place cherry tomato halves between spokes.

Locavore for a Day

On Wednesday, What a Card wrote about Reduce Footprint's weekly challenge which just happened to jive with we do over here: eating locally! The challenge was to eat only local for one whole day. I'm a newbie on the locavore scene so I knew taking on this challenge would be tough as my cupboards and fridge have only just started their transition to local foods. I picked Sunday as our day so that my husband could join in the fun.

This week, my CSA share included sugar snap peas, strawberries, salad mix, tomatoes and asparagus so I wanted to revolve our meals around those foods - not really hard! Here is what we came up with:

Breakfast: Tomato, basil and chevre omelet (tomato from the CSA; basil and chevre from Winchester Farmer's market; local brown eggs from Whole Foods)

Snack: Stonyfield Yogurt with strawberries

Lunch: Sugar snap peas sauteed in butter and salt, pan-seared asparagus and marinated steak tips (Peas and asparagus from CSA both cooked with local dairy butter; steak from Stillman's, Cilantro Lime Vinaigrette dressing for marinade by Appalachian Naturals)

Dinner: Toasted tomato, basil, mozzarella sandwiches with salad mix (tomato and salad mix from CSA; basil from Winchester Farmer's Market; hand-made mozzarella from Fiore di Nonna Cheese; salad dressing same as for steak marinade; bread from Mamadou Bakery in Winchester, MA)

Dessert: Crescent Ridge Dairy vanilla ice cream

We did cheat a bit by using salt and pepper on the peas, asparagus and steak. Not that you can't get local sea salt (you can!) but I just didn't plan that far ahead. Overall, I would say it was a great learning experience to see how easy and tasty it can be to plan your meals around local, in-season produce. I also realized that when you are eating the freshest produce available, you don't need a lot of other stuff to dress it up. Everything we ate was simply prepared and so good.

Try it out for a day (or more!!) and see how delicious it can be - New England in summer gives us so many wonderful choices! You can't go wrong.

Chive Flower Omelet

I've never eaten a chive flower. Heck, I've never even seen a chive flower before. They're neat. Really chive-y, but purple and pretty. At our CSA, they suggested we just throw them into a salad. Well, it's a bit too strong for that for me. But, getting some inspiration from this blog (about the only chive flower recipe I found on google), I decided to make an omelet. I adapted a lot of the ingredients to what I had, but left the two biggies the same: eggs and chive flowers.

End result: outstanding! Here's what it looked like:


Want the recipe? Never fear! You can't stop me from reciping. I just made that word up! Ha, ha, spell checker, I don't care that you don't think it's a word!

Ingredients:

2 eggs
Splash of milk
1 tablespoon finely diced onion
1/2 clove garlic, finely diced
1 teaspoon minced fresh chives (additional for garnishing if desired)
1/2 teaspoon minced fresh parsley (additional for garnishing if desired)
Petals from one chive flower (additional chive flower for garnishing if desired)
2 tablespoons minced spinach (additional for garnishing if desired)
1/4 cup crumbled feta (additional for garnishing if desired)
2 teaspoons olive oil

Directions:

Place olive oil in skillet over medium heat. Add onions and garlic and saute about 2 minutes.

Meanwhile, whisk eggs and milk until lightly frothy. Add chives, parsley, chive flower petals, and spinach. It will be VERY herb-y.

Pour egg mixture into skillet with the onions and garlic. If the onions and garlic collect around the outside, quickly mix them in before the eggs start to set. Or just leave them along the outside.

Cook until eggs are almost set on top. Add feta cheese and cook an additional minute or two.

Slide the omelet out onto a plate, folding in half as it slides out of the pan. Garnish with additional, well, everything. If you'd like.