"Farmers feed cities!"
Hello followers, enjoying the weather?!
Well, spring is finally in full swing! It feels like our new season is long overdue, so it is a race to get back on track. Last weekend, my sweetie Kev and I took full advantage of this time of year and got out into the countryside. On our trip we had some great experiences, including something that neither of us had ever done before... We went asparagus picking! How exciting! We jumped in the car and took the easy drive along #10 Sideroad out to Milton's Andrew's Scenic Acres and Scotch Block Winery. I'd driven past the sign pointing the way dozens of times but had never ventured out. Well, I'm so happy that we did because Andrew's is my new fave haunt! With over 600 acres, the busy farm produces a variety of fruit, vegetables and flowers, many of which are 'pick your own.' Some of the harvested fruit is used to supply the Scotch Block Winery.The on site winery boasts 28 fruit wines and I must say, the ones we sampled were delicious! I had never tried fruit wine before and found it very flavourful and refreshing. We bought a bottle of blackcurrant and gooseberry wine. Yum, yum! Leaving the farm, we noticed a sign on the side of the road that advertised brown eggs and maple syrup. Why not?! We turned off #10 Sideroad onto RR#3 in Georgetown and wound up at an exciting farm owned by Doug and Diane McPhail. We bought 2 dozen farm fresh, extra large eggs and noticed the all of the birds. The McPhails have a large array of exotic birds and foul and Diane said we could have a look. From a distance we could see a peacock with his feathers up and I was lucky enough to snap a picture! So, with our newly picked asparagus and farm fresh eggs, I decided to make one of my staple meals... A frittata. A frittata is an Italian omelette which can be made with just about any ingredient you have in your fridge and it only takes minutes to make. Let's get started!
Simple and Tasty Recipe:
1 tsp olive oil
1/2 bunch asparagus, rinsed well and sliced
3 to 4 slices prosciutto, chopped
handful of arugula
handful of chives, chopped
1/4 cup grated cheese (I used Parmesan and asiago)
8 eggs, beaten
fresh ground pepper
.heat a non-stick pan on medium, add the oil and toss in the asparagus and prosciutto with a pinch of salt and pepper
.fry until the asparagus is cooked through and the prosciutto is browned and crispy (about 5 mins)
.meanwhile, beat the eggs in a bowl, add a pinch of salt and pepper and turn the oven on to broil
.add in the chives and arugula to the pan and stir until the arugula is wilted
.pour in the eggs, sprinkle the cheese on top and cook until the bottom and sides are set (about 3 to 4 mins)
.place the frying pan under the broiler and cook until the eggs have completely puffed up and the top has browned (another 3 to 4 mins)
.serve from the pan or run a heatproof rubber spatula around the edge of the frittata and release it onto a plate or platter, sprinkle with a little extra cheese and pepper if you like and enjoy!
Now, if you have a plastic handle on your non-stick pan that will melt under the broiler, do not worry! There is a trick! Simply wrap the handle in tin foil, shiny side out, et voila! I like to serve this frittata at any meal, with any side. At brunch with potato latkes, at lunch or supper with salad and a yummy vinaigrette (check my 'Recipes' page for my 'House' and 'Balsamic' dressings). I also like to serve my frittata along side grilled bread with extra virgin olive oil. I simply broil thick slices of fresh bread at the same time as the frittata, brush the slices with good quality extra virgin olive oil and serve. I hope you try out this recipe and enjoy it as often as Kevin and I do! Alrighty my fun loving followers, get out there and enjoy spring and I will be back with another recipe featuring more seasonal ingredients next week!
Here are a couple of links:
Andrew's Scenic Acres, http://www.andrewsscenicacres.com/
Farmers Feed Cities, http://www.farmersfeedcities.com/