Fried egg with fresh garden greens and leftover baked trout
Preparation: 10 minutes
Shopping: None
I’m always looking for a new way to dress up my morning egg. This time of year, I make a short trip to the garden to harvest zesty greens such as arugula, mizuna, tat soi and red mustard. A piece of trout left over from last night’s dinner subs for the usual bacon or sausage. I dress the greens with a little olive oil and lemon juice. A perfect salad? Or, a perfect breakfast?
Tags: Add new tag·eggs·greens
We are engaging the concerns of a hungry planet--slowly--right here in our kitchen garden in the District of Columbia, about a mile from the White House.
What's in your turkey? We killed and butchered more than 80 birds on the farm of Mike and Michelle Klein in Prince George's County. Thankfully, Michelle did the gutting. Unfortunately, Mike bought his turkey chicks earlier than usual and they did not stop growing. Our prize for helping was a carcass that weighed nearly 40 pounds. It barely fit in the oven. Here, Mike is subjecting a slaughtered bird to the "magic fingers," a machine with a nubby, rotating barrel that removes most of the feathers. 
© 2009 The Slow Cook — Design by Keri Marion
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