Eggs with Asparagus and Mushrooms

Cooking with Eggs Again!
by Sharon Gaughan, PCLF Education Program Director

On Sunday I attended my favorite antique fair in Elkhorn, Wisconsin.  In addition to many, many antique venders, this fair also has a few farmer's market stands.  Once I'd made it through all the antiques (which took about 4 hours!), I stopped to see what foods they had to offer.  

The asparagus immediately caught my eye.  Spring is asparagus season -- so if you want to eat with the seasons, this is the time!  




On the very same table they were also offering several types of mushrooms -- including my favorite, baby portabellas!

I immediately envisioned some scrambled eggs with the addition of sauteed asparagus and the portabella mushrooms. Of course, I already had the necessary eggs at home -- so I decided to buy some of both the asparagus and the baby bellas.  As I made the drive back home, I was looking forward to dinner that night!

As evening fell and it was time to start the cooking, I sauteed some onion and garlic in addition to the asparagus and mushrooms.  And once the eggs were scrambled, and the veggies added, I topped it all with a bit of Monterrey Jack cheese. 

Ah!  A simple, but most delicious feast!

Marbled Tea Eggs

Have You Ever Heard of Marbled Tea Eggs?

by Sharon Gaughan, PCLF Education Program Director

Today I received the online newsletter for Mountain Rose Herbs in Eugene, Oregon.  Mountain Rose Herbs is an interesting organization to know about, if you like herbs – but not an organization that I’ve ever associated with chickens or their eggs – until today!

A portion of the newsletter immediately caught my attention with the title “Marbled Tea Egg Recipe” and this gorgeous photo!  I had never heard of marbled tea eggs, and was intrigued!

To get the recipe, you clicked onto their blog (http://mountainroseblog.com/marbled-tea-eggs/), where they explained what marbled tea eggs are and how to make them.  Here is part of what they said:

“Tea eggs are a traditional food commonly sold by street vendors throughout China.  In China, there are many variations since each family makes their tea egg recipe a little bit differently, but they all contain black tea, soy sauce, and spices.”

I’m excited to try these, though I don’t know how soon I’ll find the time.  If you're as intrigued as I am, and you get to try it before I do, I’d love to hear how they turn out for you!

Cooking with Eggs

Making My First Frittata!

by Sharon Gaughan, PCLF Education Program Director

Last night for dinner, I made my first frittata ever!  And I can guarantee that it will not be my last!

I (mostly) followed a recipe from The Fresh Egg Cookbook: From Chicken to Kitchen by Jennifer Trainer Thompson (Storey Publishing, 2012).  This is a new cookbook for me, and the frittata was only the second recipe that I’ve made from this cookbook so far – but, if you’d like some new ideas for recipes that will make good use of your farm-fresh eggs, I would highly recommend this book!  I’ve already bought two more copies and given them as birthday gifts for two of my friends! 

I made the “Red Pepper and Potato Frittata” (p. 111) – one of three frittata recipes that Thompson includes in the book.  I assumed that I would like it, since I love red peppers and I love potatoes – and I was right!  

I should have taken a photo of my frittata to include in this post, but I didn’t think of it until I had already eaten yesterday’s and today’s dinner from it.  Not much left now!  So instead, I've included a photo that I found on google images…

 

 

If you’re unsure what a frittata actually is (I know I was), here’s a definition from http://culinaryarts.about.com:

Definition:  In the culinary arts, a Frittata is a flat Italian-style omelet that's usually prepared in a cast-iron skillet. A brunch menu classic, the frittata may also have its origin in Spanish cuisine.

To make a frittata, beaten eggs are cooked briefly in a hot skillet along with other ingredients such as onions, spinach, bacon and/or potatoes, and then topped with cheese and finished in the oven. When cooked in a round skillet, the frittata is then typically sliced into wedge-shaped portions for serving.

I hope this post inspires some frittatas in your future! Happy cooking!