Let me start by apologizing for the quality of these photos. As I pulled out the camera to document the lovely Sunday morning breakfast, I realized the camera had no battery. The iPhone photos will have to do.
We were blessed with a visit from our dear, dear friend Emily Hall this weekend. It’s always nice to have Emily around, and this made for the perfect excuse to try out our Saturday morning Farmers’ Market menu at home.
We had poached eggs with rice and edamame. Deluxe biscuits with fresh raspberry jam, and my favorite, greens with broth.
We are always looking for ways to eat greens. We steam them with eggs a lot.
For those of you who don’t know, I have few skills when it comes to cooking. I am VERY grateful for Eric’s cooking ability!
Last night, Eric had put the left over roasted chicken he had made earlier in the week into the stock pot. This morning he used the stock to poach the eggs and we added the stock to the greens, with a bit of salt. I think this was my favorite part of the breakfast.
Well, it was, until I had the biscuit with the jam. Eric and Milo picked some raspberries this morning. They put them in a small skillet and let them reduce, after adding sugar. It was delicious.
I didn’t even get to the rice and eggs, with ham and sausage from Pavelka’s Point. That will have to be lunch.
It was a great breakfast, with a lovely friend. It was one of those meals that lasted a long time and left me with a warm belly and soul.
We’ll finish the chicken series later this week with a post on broilers (meat birds). Have a great week! Hopefully you are enjoying some Salt Fork Farms produce or Pavelka’s Point meat this week!
Oh! For those of you who are wondering, we did get a frost last night. The squash took a hit, but a lot of the other produce pulled through with little damage. See you all on Saturday.