My friends, Keith & Megan, kindly wrote up this recipe for a delicious breakfast. It creatively uses spring veggies and invites improvisation.
Seasonal Breakfast Scramble
1 Bunch Sweet Salad Turnips
1 Bunch of Kale (or Chard, Turnip Greens, Mustards..)
2 Summer Squash or Zucchini
10 Garlic Scapes
5 Pasture Raised Hen’s Eggs
2 TBS Grass-fed Butter
1. Set a frying pan on medium heat and add butter.
2. Roughly chop garlic scapes, turnips and squash and add them to the pan.
3. De-stem the greens and give them a rough chop. Once the squash looks tender, add the greens on top of the other veggies in the pan. Sprinkle with a pinch of salt and cover the pan with a lid.
4. Crack the eggs into a bowl and beat them. After a few minutes remove the lid from the pan and stir the greens. Once the greens are wilted to your liking, add the eggs and scramble.
5. Turn off heat once the eggs stiffen up, and serve with breakfast sides of your liking. Pictured with local jowl bacon and local sourdough toast with strawberry butter.
2/3 cups of fresh local Strawberries (or any other seasonal locally grown berries)
¼-1/2 cup local grass fed butter (preferably raw if available)
In a food processor, blender or with an immersion blender in a cup process the berries and the butter until roughly combined. Spread on toast, pancakes, sandwiches etc. can be stored in the fridge for a week or in the freezer for a month or two.