Part 2: How to Eat Now from the Farmers Market

The finished meal: it looks ramshackle but delicious!

The finished meal: Ramshackle but delicious!

Welcome to Part 2 of What to Eat Now from the Farmers Market!  I promised you all food and little rhetoric. So here goes:  Spring has definitely “sprung” and our local Farmers Markets are alive with fresh bouquets of flowers, spring vegetables, and juicy crops of late winter citrus (I couldn’t resist). This dish is an amalgamation from a Morning Glory Farms recipe. It is beyond versatile and lends itself to whatever you find!

You will need:

  • 6 farm fresh eggs
  • 1 leek or 3 Spring onions — halved and thinly sliced
  • 1 bunch collard greens, kale or baby spinach (if they have it) — cleaned and sliced into edible sizes
  • 10-12 bunches of wild asparagus or baby Brocoli rabe — toughest part of stalks removed
  • Cheese — opt for a mild cheese like salted Feta or clean tasting Cheddar. Nothing too  spicy — crumbled or shredded
  • Garnish herbs like Italian Parsley or Chives (but these aren’t really in season yet.)

Preheat oven to 300’F

Toss asparagus or broccoli with olive oil, sea salt, and pepper. Slide into warming oven on the 2nd shelf and roast.

Melt 3 tblspns Butter or olive oil in a skillet or large pan. I use a wok.   Sautée leeks or spring onions until they smell sweet. Toss in sliced greens and sauté briefly. Salt & pepper to taste.

Sauteing spring onions in butter.

Sauteing spring onions in butter.

Being low-carn focused these days, I am always looking for ways to use my cute pie pans. I transfer the vegetable mixtures into my heritage Emile Henri pie pan.

Create six “wells” in the veggies and drop 1 egg into each well. Crumble or spread your chosen cheese over the top. How much you use is up to you. I used a cup of crumbled feta from Petaluma.

Ready for Cheese and then the Oven. This all takes about 12 minutes up until this point.

Ready for Cheese and then the Oven. This all takes about 12 minutes up until this point.

Toss asparagus or broccoli with a spatula.

Slide skillet or pie dish into the Oven on the top rack and bake for 15-20 minutes or until egg whites look set. Yolks will be cooking but still moist for that warm farm-fresh yellow goodness.

In a shallow, wide bowl layer roasted asparagus or broccoli topped with a wide scoop of the eggs vegetable cheese mixture. Garnish with chopped parsely or chives. For adult plates, a dash of hot sauce is fabulous.

I serve this meal on the table so family and guests can help themselves.

I serve this meal on the table so family and guests can help themselves.

Happy Eating!

 

 

 

 

 

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