Hello All,
Another reprint from a blog posting from March of 2009 -- it doesn't seem like a year ago!
Welcome to my new blog topic “Dining a la Permaculture” where I’ll share some of my kitchen exploits as we come up with new ways to use all the good stuff that we’re growing. Thanks Karl, Doreen and Connie for the inspiration to start on this topic!
So, I thought I would start with an oldie, but a goodie, the omelet! When you can use fresh eggs from your very own hens, life doesn’t get much better. Today I decided to eat a meal entirely out of my garden, supplemented with goods purchased at the Market. Today’s harvest included the tiniest beet I’ve ever laid eyes on (of course the greens will be included!), 2 eggs from my Ladies, green salad (courtesy of Maya and some from my garden), my favorite herbs, and some local goat cheese (from Foote’s Hold Dairy courtesy of Joan Baron).
Start by washing the beet well to get all the dirt off and remove any dead leaves. I chopped up the beet and the stems and for additional flavor, I added a bit of jalapeño (also from the garden and a fully ripe red color, less the pith and seeds, for a mellower flavor). Sauté stems, tiny beet and jalapeño in a little oil, just lower than medium heat, until soft.
While the stems and pepper were cooking, I ran out to the garden and grabbed oregano, marjoram and a few types of thyme. Washed, finely chopped and added that to my 2 eggs (ok, I admit I added a little organic fresh soymilk from TJ’s) and beat the mixture in the cup with a fork.
Toss the chopped leaves in the pan and pour the egg mix over the stems and leaves. I added a bit of pepper and some goat cheese for flavor and cooked, covered until the eggs were set.
Fold over the omelet, garnish with a generous side salad and a little dollop of goat cheese. Viola! Done and ready to eat. Yum!!! Now I only have to figure out how to do this in a solar oven… :)
Enjoy and don't forget to thank those lovely laying ladies!
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