Everyday. Seriously everyday. Okay, maybe 5 days a week. When I haven’t had one… I crave it. It jump starts my morning and I know that I’m getting a healthy portion of those vitamin loaded leafy greens. Often I will have vegetables in the refrigerator that are chopped and ready to go for the week but I do love to run out to the garden in my cowboy boots and robe to pick the chard for that morning’s omelette.
Now, I’m sure this recipe is floating around out there somewhere, but I swear I came up with it myself due to what I had on hand. As I mentioned in a previous post, my garden and I have been out of step most of the season… except for the Swiss Chard.
Holy Swiss moly. It is still going strong out there!
- couple drops of olive oil
- 1/4 sliced small onion
- 1/4 red pepper chopped ~and/or~ whatever is in the frig… green peas, sauteed leeks, cooked asparagus, mushrooms
- 5 or 6 or 10 Chard leaves… washed, stems removed and leaves chopped
- pinch of kosher salt
- Pinch of dried or fresh thyme
- 3 or 4 swipes on the grater of fresh nutmeg- or a dash of dried
- 1 or 2 eggs… 1 whole egg scrambled with a splash of milk or water
- sprinkle of crumbled goat cheese, feta or whatever you like
- Red Hot sauce, Sriracha or salsa garnish
Drizzle a tiny bit of olive oil into 8 in. nonstick skillet and heat to medium. Add onions and any other raw vegetables to the pan. Saute lightly until vegetables are soft. Add washed and chopped Swiss Chard (stems removed) to pan and let it wilt while stirring. Add salt, pepper, nutmeg and thyme folding all of the vegetables together. Cook over medium heat for approx. 3 to 4 minutes.
Once your Chard has soften and cooked, add your beaten egg(s) and gently swirl it around picking up the edges of the omelette to let the liquid meet the pan. After the egg has set up, sprinkle on your cheese of choice and fold the omelette in half. Allow to sit a couple of minutes for flavors to meld.
Garnish with Sriracha Sauce and fresh herbs. The creamy goat cheese compliments the spice nicely.
** If you find that there is too much liquid in the center of your omelette you can put it under the broiler in your oven on high for 2 or 3 minutes to set. Be sure to use an oven safe skillet and DON’T forget the handle will be/stay hot. I speak from experience!
Fabulous Find Friday… The Cranberry Festival! Do you see those tents in the foreground on the left… and the tiny little lighthouse off in the distance on the right? Nantucket Island- where Farmboy and I celebrated our 20th Anniversary this month! Twenty years!! I thought that it would feel much longer, but its only been a blink in time. How can that be? I’m pretty darn thankful.
It was our first time to visit Nantucket and what a fun and relaxing time we had. Our room at the Centerboard Inn was spectacular (more on that later). We rented bicycles and pedaled everywhere we wanted to go on the island. Our dinners never tasted so good after all of that excercise! The meals were wonderful. There is quite a selection for dining out on the island. Loved our experience and meal at Company of the Caldron!
A couple friends who frequent Nantucket recommended that we attend the Cranberry Festival and I’m so glad that we did. There was something for everyone and I learned so much!
And can you taste the deliciousness? Try this simple recipe.
Ok. so I have a tiny confession. I’ve never tried that can-shaped burgundy gelatin-looking 18oz cylindrical mass at Thanksgiving. Not a chance. Turkey, cornbread dressing, mashed potatoes and gravy… and no way that I was going to plop a slice of that round goo on my plate to join the yum. I did NOT see the merit.
Oh, but the fresh cranberry. Who knew? I highly recommend those little cuties in their natural state and I also recommend the Cranberry Festival. There was food, music, horticulture, agriculture, sheep herding and sheep shearing (just wait until you see my Wordless Wednesday photo/post for that). It could require an explanation…
And then this past weekend… I finally had the time, energy and proper shoes that brought us together like the partners that we are. I spun from bed to bed in my red farm coat as the wind blew mightily. Probably a good thing we don’t have neighbors within eyeshot.
Earlier this summer I decided to exhibit at the Devon Horse Show and Country Fair in Devon, PA. Normally at that time I would be caught up with orders from the Flower Show, excited about spring, winter sowing and getting ready to plant. This year I was in full production mode for my business and then away for a two week duration. So much happens on a farm, with children, and animals in two weeks. My “away” time limit was reached and I learned that it was too much at this point, at this time in our lives. I never got caught up… all summer long I was one, or two or three steps behind- in so many areas. My garden went in late… some things didn’t go in at all. Then the rains came. Seedings were washed away while the organic weeds that I cultivate so beautifully grew and grew.
My focus never zeroed-in out there. I was away dancing with other loves like children, family, friends and art. I even flirted with running and taking better care of myself. Gasp! Every now and then the sprinkler was turned on when I could remember.
So Saturday I had the opportunity to stand back and appreciate what happens when I’m not paying attention… when I am not in control, when someone else is leading.
# # # # Newsflash # # # #
It still grows and it produces what its supposed to. Even with my full dance card this summer my partner kept up the beet. (snicker). We could easily have scored a 30 on Dancing with Your Vegetables that blustery afternoon, in my opinion.
Philadelphia Flower Show
PA Convention Center
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