The Slowcook at Spydog Farm The Slowcook at Spydog Farm

What’s for Breakfast

April 17th, 2010 · 2 Comments · Posted in breakfast, garden

It doesn't get any better than this

It doesn't get any better than this

Swiss cheese omelet with fresh chives, beef tongue, smoked salmon, over fresh salad greens.

Preparation time: 15 minutes

Shopping: none

I get a big bag of salad greens at the farmers market on Sunday this time of year and augment it with greens out of our own garden: mizuna (done now), arugula, red mustard greens. I like a zesty salad. The eggs come from our farmer friend in West Virginia. Otherwise, I’m just cleaning out the fridge, here. This is the last of one beef tongue–brined for a week, then simmered to a fare-thee-well. The salmon was a gift.

Oh, that we could eat like this every morning. Wait. We do eat like this almost every morning.

Chives are an official marker of spring. They are now in full bloom, sporting lavender-colored tassles. It’s always a hopeful sight, passing them on the way out the front door. Try making chive blossom vinegar. Just add a handful to a jar of white wine vinegar.

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  • k8zimm

    I am more than officially jealous of anything that’s blooming, growing or being picked in your garden. The growing season hasn’t even started in South Dakota.

  • ReesieKitty

    Lol, I agree with k8zimm! Outside of Chicago, the soil is warming up and I am hoping to start some beans and things outside this weekend, but we’re putting in a new raised bed soon and I am going to have to wait for a summer crop of veggies 🙂 Enjoy your greens!