Saturdays and Wednesdays find me up and dressed early for they are our Farmer's Market days.
Today was the first Farmer's Market of the season and I was there bright and early as usual. With my basket and high hopes of strawberries, I perused the vendors only to find fresh spinach, scallions and lettuces.
The bread lady was there as well and a loaf of her whole wheat bread is always a Saturday treat.
But alas, no strawberries! It's been a cool spring and I am hoping that by next Saturday that local strawberries will find their way to Linderhof's kitchen. To eat whole with a sprinkle of sugar and a pour of cream, to be sliced and sugared to serve over shortcake and enough to make into strawberry jam -- in December it is May in a jar!
As is my custom on Saturdays, our breakfast is AFTER the Farmer's Market -- and it is always what I call Farmer's Market Frittata.
I mix the frittata, pour it into the red Le Creuset skillet that is used only for that purpose and have my first cup of coffee with the paper while I wait for the frittata to bake.
Today, our frittata had sausage (browned and cooled), cheddar and Jack cheese, scallions, and fresh spinach. It was delicious with a few market strawberries and mint and a couple of slices of Farmer's market whole wheat bread. Garnished with a few flowers from the garden chives. The base recipe is the same -- I just vary the vegetables and cheeses from week to week.
Today was the first Farmer's Market of the season and I was there bright and early as usual. With my basket and high hopes of strawberries, I perused the vendors only to find fresh spinach, scallions and lettuces.
The bread lady was there as well and a loaf of her whole wheat bread is always a Saturday treat.
But alas, no strawberries! It's been a cool spring and I am hoping that by next Saturday that local strawberries will find their way to Linderhof's kitchen. To eat whole with a sprinkle of sugar and a pour of cream, to be sliced and sugared to serve over shortcake and enough to make into strawberry jam -- in December it is May in a jar!
As is my custom on Saturdays, our breakfast is AFTER the Farmer's Market -- and it is always what I call Farmer's Market Frittata.
I mix the frittata, pour it into the red Le Creuset skillet that is used only for that purpose and have my first cup of coffee with the paper while I wait for the frittata to bake.
Today, our frittata had sausage (browned and cooled), cheddar and Jack cheese, scallions, and fresh spinach. It was delicious with a few market strawberries and mint and a couple of slices of Farmer's market whole wheat bread. Garnished with a few flowers from the garden chives. The base recipe is the same -- I just vary the vegetables and cheeses from week to week.
Farmer's Market Frittata
6 eggs, beaten
2 cups cheese
2 cups vegetables
Mix all together and pour into a 8 inch skillet sprayed with Pam. Bake at 350 for about as long as it takes to read a big city paper or until set. Serve warm.
I sometimes add 1/2 cup of browned and cooled sausage or chunks of ham to the above.
I sometimes saute the vegetables before adding to the mixture especially if I have squash or potatoes. I use what cheese I have in the fridge -- always a Cheddar and in addition, I'll add Parmesean or Monterey Jack or Swiss or Gruyere.
2 cups cheese
2 cups vegetables
Mix all together and pour into a 8 inch skillet sprayed with Pam. Bake at 350 for about as long as it takes to read a big city paper or until set. Serve warm.
I sometimes add 1/2 cup of browned and cooled sausage or chunks of ham to the above.
I sometimes saute the vegetables before adding to the mixture especially if I have squash or potatoes. I use what cheese I have in the fridge -- always a Cheddar and in addition, I'll add Parmesean or Monterey Jack or Swiss or Gruyere.
2 comments:
Martha, looks yummy -- love the flower on the fritata.
I love the farmer's market here, funny, we have a bread lady too and also the cheese guy -
Breakfast will always be one of my favorite meals, any time of day! Put on some coffee, I will join you!
Post a Comment