Making a Hash of Breakfast

20130505-082849.jpgThis time of year, it gets easier and easier to eat local food, even on the chilly windswept coast. Greens and hardy veg are growing in the garden in our cold frames, and hothouse peppers are making an appearance. With all the beauty and deliciousness of the garden, it is work (and lots of it), especially a first year garden like ours. So we feel fully justified in eating a breakfast that has too many calories for a regular workday.

For two:

Half a small orange pepper
1 stalk celery
1 small diced onion
2 diced potatoes
4 Cremini mushrooms
2 Cavicchi’s sausage patties, made into tiny meatballs
2 large eggs

Cook the vegetables in a nonstick or cast iron skillet with about 5ml/1 tsp olive oil. Lidding the pan will help the potatoes soften. Stir once or twice. When the potatoes are nearly tender, sprinkle the sausage balls on top and cover, allow them to sit on low heat until the sausage are cooked (2-3 minutes). Stir. Crack the eggs on top, cover, and cook until the eggs are done as you like.enjoy. We did!

Our (Toast) Cup Runneth Over

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What a weekend! Yesterday we installed the first of two new cold frames in the garden. We’re very excited to see what produce we’ll be able to grow in the first year of this new plot. Certainly we have many, many seedlings started, but the wild card will be the animals. No more raccoons, but certainly squirrels, crows, and we hear, deer.

After a day of house and yard work, it was a perfect evening of barbecue with good friends. We’ve awoken to a glorious sunny day with the sun glinting off the bay. How can you feel anything but grateful. So in celebration, a special breakfast – toast cups with tarragon mustard, Cavicchi’s sausage, jumbo poached egg, and some sliced tomato. Bring on the gardening!