Recipe: Breakfast Burritos

A breakfast burrito requires no utensils, travels well, and can be very delicious! If you do decide to make this recipe, add or take away fillings as you please... Change the type of cheese, add bacon or potatoes if you feel like it. 

Breakfast Burritos // Makes 2

If you use too small of tortillas the insides will burst out, so try to use large tortillas, pitas, or even hard taco shells. Alter the amount of filling according to what size tortilla you choose.

2 Cups Baby Tomatoes

3/4 Cup Diced Yellow Onion

Pinch of Sea Salt

a dash of Olive Oil

5 Eggs

1/8 Cup Whole Milk

1/2 tsp each of Sea Salt, Pepper, and Red Pepper flakes

1/3 Cup Chopped Cilantro/Basil

2 big handfuls of baby lettuce

1 Cup Shredded Pepperjack

1 Avocado

2 Large, Whole Grain Tortillas (see note above)

Heat oven to 350′

Halve the baby tomatoes and put them on a rimmed baking tray. Add the diced onion, pinch of salt, olive oil and toss to coat. Roast on the upper rack for 20-25 minutes while you get everything else ready.
Crack the eggs into a large mixing bowl, add the milk, salt, red pepper flakes and pepper and whisk well. Whisk until they are a consistent color and all yolks are broken up. Add the eggs into a saucepan over medium heat. Scramble the eggs slowly, when they are a few minutes to done, toss in all of the chopped herbs and turn off the heat, they will continue to cook.

Warm your tortillas. Lay them on a cutting board and sprinkle with the cheese. Make a layer of the baby lettuce, pile on half of the eggs, and the roasted tomatoes and onions. Layer thin slices of avocado on top. Fold both ends, and roll if using a big burrito tortilla. ...
Just pile it in if you use a hard taco shell or pita.

Recipe: Dried Tomatoes and Dried Tomato Crustini

Dried tomatoes are an amazing thing to have around in the winter. These are essentially sun dried tomatoes, though they are not literally sun dried. These truly hold their fresh summer tomatoey taste and color, if stored in the freezer.

Drying Cherry Tomatoes 

Cut each cherry tomato in half and place cut-side up on your dryer racks. Depending on the dryer and the size of the tomatoes, it can take anywhere from 10 – 18 hours to get them right. Be careful not to dry them too long or they become crisp and difficult to chew. I try to remove tomatoes from the dryer when they’re leathery but still pliable. Check them from time to time after the first few hours of drying. Once they are done, pull them off the drying racks and store them in zip lock bags in the freezer.
If you don't have a food dryer you can always use your oven. Same deal, cut them up, lay them out in one layer with parchment underneath. Turn oven on as low as it will go, 150º – 200º, for 10 or 12 hours. Keep an eye on them though, I've heard that this works but have never tried it...

Dried Tomato Crustini // serves 4 - 6

1/2 cup tried tomatoes
olive oil to cover
a pinch of salt
1 garlic clove, minced
Fresh or dried herbs: oregano, thyme, or basil
Optional: Goat cheese, Roasted garlic or hummus

Put the tomatoes in a bowl and cover with the olive oil. Add a minced clove of garlic, a pinch of salt, some dried, or fresh, herbs and let it sit for a few hours. Then, after they have had a chance to marinate, place a couple of theses tomatoes and plenty of the olive oil they have been soaking in, on a piece of crusty bread.
You could also top this with a dab of goat cheese, some roasted garlic, or evan some hummus . . .

Farm: New Chicks

 We discovered 4 new chicks a few days ago up in the barn. They are rhode island red and barred rock crosses. Feels like spring!

Recipe: Green Curry Soup

Green Curry Soup // Serves 4

The spicy-ness of this soup is up to you. I like it with a bit of a kick, but not overwhelming. I use two kinds of peppers, two Peppercinni and two yellow hot peppers with the seeds and veins mostly intact. But the type of pepper is up to you and depends on how spicy you like things.

2 teaspoons ground coriander
3/4 teaspoon Ground cumin seeds
2 tablespoons olive oil
4 shallots, thinly sliced
4 medium garlic cloves, finely chopped

4 small chile peppers of your choice, thinly sliced 

3 leeks thinly sliced
a 1 1/2-inch piece of ginger, grated
8 scallions, trimmed, thinly sliced

freshly squeezed juice of one lime juice and its zest

6 - 7 cups good-tasting vegetable broth

a handfull of rice noodles 

Optional Additions: 

kernels from 2 ears of corn 

a couple handfuls of torn spinach, kale, or chard leaves    

a small handful of any of the following: fresh mint, fresh cilantro, fresh basil, all chopped and added just before serving               

Heat the oil in a large soup pot over medium-high heat, stir in the  spices, and toast until fragrant, barely 30 seconds. Stir in the shallots, garlic, chiles, leeks, ginger, and green onions. Stir well, then add the lime juice and zest. Cook until the shallots are soft and translucent - under 5 minutes. Stir in the broth and bring to a simmer. Simmer for a few minutes, then taste for seasoning. Depending on how salty you like it, you might add a little sea salt. But if it's too strong for your liking, you might add a little water. Just keep tasting until it's good for you. It's the base of your soup, so you want it to taste great on its own.

Then stir in the corn and the noodles. Let them heat through. Just before serving, stir in the optional ingredients, and sprinkle each serving with a big pinch of the herb mixture if you like.
You might also shave on some parmesan and serve with a couple slices of crusty french bread.

Recipe: Summer Dal with Tomatoes and Basil

Summer Dal with Tomatoes and Basil // Serves 2

3 Cups Baby Cherry Tomatoes

1 tbsp. Olive Oil

1/2 tsp. Garlic powder

1/2 tsp. Sea Salt

1 Cup Lentils

1 Lemon, zest and juice

1/2 tsp. dried Mustard

1 tbsp. mayo

Fresh Ground Pepper to taste

2 Large Shallots, peeled and sliced thin

1/3 Cup Chives, Finely Chopped

1/3 Cup Basil, Chopped

1. Preheat oven to 325. Cut tomatoes in half. On the baking pan, toss with 1/2 tbsp. of the olive oil, the garlic powder and the salt. Turn the tomatoes so they are cut side up, and roast in the oven for 30 minutes.

2. Rinse and drain the lentils, pick out any foreign objects. In a medium pot bring 1½ cups water to a boil, add the lentils, turn down the heat to medium and simmer for about 20 minutes. The should be done when the liquid is absorbed, try em and if they are not soft to your taste add more water. Add the lemon zest and juice, and gently fold to coat.

3. While lentils are cooling, make the crispy shallots. In a small saucepan, heat up the remaining 1/2 tbsp. olive oil on medium. Add the sliced shallots and cook about 15 minutes, until they are golden brown on both sides.

4. Gently fold the mustard  and mayo as well as the fresh black pepper into the lentils. Add the basil and mint, roasted tomatoes and crispy shallots. Add salt to your preference.

5. Serve in a pita with lettuce and some freshly sliced tomato, or in lettuce wraps, or just as a side!

Happening: Albany Farmers Market

This saterday we will, again, be attending the Albany Farmers Market. We will have Apples this week! Along with the usual Cabbage, Cauliflower, Chard, Cucumbers, Broccoli, Green Beans, Herbs, Kale, Potatoes, Rhubarb, Tomatoes, possibly more : )

Recipe: Leek and Chard Frittata

Above: Our free range chicken eggs. They are very good.. but it does take hunting to find them..

This dish almost resembles a pizza, or a quiche, so whether you are an old friend to the frittata, or believe this is a pizza, either way it’s tasty.

Leek and Chard Frittata // Serves 6

Frittata is an economical option because you really can throw any vegetable into the eggs and it works. Try spinach, kale, more leeks or even beet greens on top and onions, garlic or lightly cooked scallions on the bottom. 

I like to use lots of whites to make it a bit lighter, if you like a richer egg dish, or don't have a use for the yolks, use 7 or 8 whole eggs.

2 Whole Eggs and 10 Egg Whites OR 8 Whole Eggs (see note above)

1/3 Cup Milk

2 Leeks, White and Light Green Parts, Thinly Sliced

1 tbsp. olive oil

1 Cup Fresh Chard (leaves only) (see note above)

1/2 tsp green curry paste

1/4 tsp curry powder

1/4 tsp ground cumin

1/4 tsp cayenne

1 tbsp Freskh minced Basil

1 Cup Baby Heirloom Tomatoes, Halved

Salt and Pepper to Taste

Preheat oven to 500’

1. Warm the olive oil in a cast iron skillet over medium heat, add the sliced leeks and sauté until they begin to caramelize, about 10 minutes.

2. In a large bowl, whisk the eggs, egg whites, spices and milk. Add a good pinch of salt and pepper.

3. Chop the chard leaves into thin ribbons.

4. Distribute the leeks in the pan, as this will be your frittata base. Pour the egg mixture on top. Scatter in the chopped chard and allow the mix to sit for a minute. Use a spatula to lift up the sides.

5. As it starts to firm up, lay your tomatoes on the top, cut side up. Put the entire pan into the oven on the top rack. Let it bake for about 8 minutes. It should be set, but still have a little give when you push on the middle. Remove and let it cool a bit before serving. Goes well with some fresh chopped basil or a dollop of pesto..