The growing season is well underway and the landscape surrounding my home is flooded with an array of edible plants. With the abundance of food on our property, I am utilizing several fermentation techniques to preserve all the vibrant colors and medicine so that my family can enjoy the bounty of spring well into the cooler months of the year.
With vigorous growth happening all over the land, it is simple to incorporate wild foods into my meals on a daily basis. Dandelions in salads one day, milkweed shoots sautéed the next, and nettles happily find their way into just about every dish I'm cooking these days.
Inspired by a friends version of "Pissed off Eggs", I whipped up this dish for Sunday brunch recently. Once your tomato sauce is prepared, you can have a meal on the table within 10-15 minutes. Play around with the added vegetables and use what's in season and in abundance around you. I look forward to making this dish in the summer when summer squash, eggplant, and fresh basil are in abundance.
Our family loves frittatas! In a time crunch, we often rely on the frittata to provide a nourishing meal that cooks quickly and only uses one pan. Need to feed a crowd? The frittata once again rises to the occasion.
For those of you who raise chickens in your backyard, you may know what it's like to have heaps of eggs in the pantry at all times. Since I began raising chickens, I have become accustomed to consuming eggs nearly every day, and sometimes, at multiple meals. Eggs are quick to prepare, packed with quality fats, and the perfect delivery system for various sauces and condiments.
Hard boiled egg yolks and mayonnaise are two of the very few ingredients that I simply just don't enjoy. Which means that summer after summer growing up, I would consistently pass up deviled eggs that often filled the tables of family picnics and friendly gatherings.
Sunday brunch with the family is one of my favorite meals of the week and it is on those quite mornings that I enjoy stepping up the meal plan. While I usually prepare eggs top order for family and frequent guests, I tend to lean towards the omelette, which seems to be a well received delivery system for fresh, seasonal ingredients.
This past weekend family and friends from Maine and Connecticut came to celebrate back to back birthdays for Wilder and Camille. Since their birthdays are 1 day apart, the festivities tend to go on for a few days. With Camille turning 30 and Wilder turning 4, this was a special weekend for the family.
I am excited to team up with Vinland Restaurant as a part of their guest chef pop up series. Vinland is owned and operated by David Levi who has boldly crafted a menu that reflects the Maine landscape. With the exception of some beverages, all the ingredients used for the menu are sourced from Maine. There's no simple salad dressings made with olive oil, no last minute squeezes of lemon juice to add just the right pop, and certainly no waiter coming over to see if you want black pepper freshly ground over your pasta.
Maine is experiencing a late spring, so, while many parts of the country are enjoying seasonal ingredients like asparagus, fiddlehead ferns, nettles, peas, and ramps, we are still waiting for the finally few feet of snow to melt and the grounds to thaw. Thankfully there are many farmers who planted spinach in their greenhouses last fall and allowed this hardy green to sit back and enjoy the long cold winter.
If somewhere there's a list of "must learn" side dishes, then this one is surely on it. Thinly sliced garlic, lightly toasted in butter and rich olive oil coat the spinach, offering a palate pleasing combination of flavor.