This project began with a tongue. Cow tongue to be exact. My friend Janelle, of Talk of Tomatoes and Farmstr, asked if I would like to get a cow tongue. I grew up eating this tender, mild flavored delicacy. In fact, my mom has been cooking it in a pressure cooker for years, with lots of garlic. She then slices it paper-thin and serves as sandwich meat. Of course, I wanted to take one tongue home and give it a try in my own kitchen.
Alas, this post is not about tongue. It’s about the mystery farmers basket that Janelle delivered to me from her company – Farmstr. Farmstr is an online marketplace where you, the consumer, can find small, local farmers and can buy directly from them at more affordable prices. It’s a win-win. Farmstr was first launched in Seattle and is quickly expanding to Western Washington. Looking for Washington and Oregon farmers? That’s the place to be!
When I opened the basket (ok, it was a box), I was more than thrilled to find some of my breakfast favorites: local organic eggs, GMO-free sweet corn, and Anaheim peppers. And then there was an eggplant, a baby one, which threw me for a loop. The corn came from the Rents Due Ranch in Stanwood, WA. Unfortunately, the corn season is over for the year, but you can certainly buy varieties of winter squash from them now. The rest of the produce came from the Burke Ave Farm – the urban farm located in the Wallingford neighborhood of Seattle.
I got cooking, picking up a handful of cherry tomatoes from my own garden and red onion to bring this dish together.
Farmers Market Breakfast for 2
1 tablespoon olive oil
1 eggplant, diced
2 Anaheim peppers, seeded and sliced
1/2 red onion, diced
kernels from 1 corn on the cob
1/2 cup cherry tomatoes
salt and ground black pepper to taste
1. Heat oil in a large skillet over medium high heat. I used my newly fixed and trusted cast iron skillet. Add eggplant, peppers and onion and saute until almost tender, about 5 minutes. Eggplant is a known sponge for oil, so keep a close eye on it and add more oil if needed.
2. Add corn and tomatoes and cook until corn is lightly charred and tomatoes are about to burst. Season with salt and ground black pepper to taste and mix together to combine.
3. Crack four eggs over the vegetables, lower the heat to medium low and cook until the whites are set and the yolks are lightly runny.
All that’s left to do is eat! Crack the yolks and let it run and ooze over the vegetables. Normally, I would drizzle a bit of hot sauce over this, but honestly, the flavors of the farmers produce were so bright and vibrant, we enjoyed breakfast just as it was prepared. No condiments needed.
If you would like to experience Farmstr and what it has to offer for yourself (and why wouldn’t you), please sign up for the Farmstr newsletter and Hot Sheet to learn about the great deals offered, in season produce, and the farmers. To sign up, scroll to the bottom of the page www.farmstr.com and click on ‘Join Mailing List’.
Disclaimer: I was offered the produce at no charge in exchange for the recipe and review. All opinions stated in this post are my own.