Dark Days: Local Omelet and Toast

dark days week 3

This gorgeous plate you see is all thanks to Scott. While I’m typically the one who handles the cooking in our home (essentially, I’m just more interested than he is), he has a few specialties, including boiled corned beef with cabbage and potatoes, turkey burgers and eggplant parmesan. He is also deeply knowledgeable in the ways of the omelet.

This particular three-egg omelet contained onions and red peppers from the Rittenhouse Square Farmers’ Market (that red pepper has been in the crisper for at last three or four weeks and was on its very last legs) and eggs from the Farm to City Winter Harvest program (if you live in the Philadelphia area, Winter Harvest is a fantastic way to keep the local food flowing even in these dark days). The cheese was a hunk of Tillamook white cheddar that we hand carried back from Oregon in October.

The toast started out life as a multi-grain boule from Metropolitan Bakery. Spread with the last of the butter from our Greensgrown CSA and a dab of my apricot jam, it was a lovely breakfast indeed.

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6 responses to “Dark Days: Local Omelet and Toast”

  1. Marisa,
    I play how local is my meal all the time. One day I had fish line caught locally, apple sauce and green beans I canned myself and bread that My husband made. The only thing not so local was the butter, but I found local butter a couple of months ago. I shall incorporate it in my local foods. Enjoy your holiday season.

    Thanks,
    Amelia Lewis
    Grove City, Ohio

  2. Tillamook is one of our fav cheeses. My uber frugal hubbie will buy Tillamook before anything else.

    Thank goodness those peppers last so long in the fridge. I had some that were positively geriatric by the time I got around to them.

    As for the cabbage in the fridge, I’m afraid to open the crisper…

  3. I have thought about trying to eat local year round, but I don’t know what I would do without citrus fruit in the winter. The days get pretty long and dark and my Meyer Lemons from California and Seville Oranges from Florida are my sunshine. So, for now I embrace the 4,500 mile diet. However, if I left Fairbanks I would miss our wonderful carrots and potatoes terribly.

  4. It does look a lovely breakfast. Local produce make food special doesn’t it? We have hens in the backyard and lots of fresh eggs always in the stock. I love the omelet my husband makes (though it usually ends up scrambled egg). It tastes special and I feel closer to the land I stand on.

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