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Spring has arrived here in the Rockies, despite the occasional snowfall. Whenever I start yearning for my favorite San Francisco Ferry Building Farmers Market, however, I have the following clip that was recently sent to me as a reminder of all the wonderful edibles the Bay Area has to offer: Laurel on Open Road. It’s from an episode of “Bay Area Backroads,” in which I led host Doug McConnell on a tour of my favorite food vendors in the historic Ferry Building. Doug just launched a new travel site called www.OpenRoad.tv that includes segments from the TV show, as well travel insights and adventures from his visits to Hawaii,and the Southwest, with international destinations forthcoming. Meanwhile, I continue my work as a freelance food and travel writer, as well as writing my “Fork in the Road” food travel column for The Oakland Tribune/BANG Newspapers (every other Weds, or go to www.insidebayarea.com for past columns). Please continue to check the site for updates on my teaching and tour schedule.

Last July, I returned from an incredible trip to Peru, where I will hiked the Inca Trail and rafted the Apurimac River, with my friends who own Tierra Explorer Peru, www.bbxrafting.com, I also stayed and cooked with a family on Isla Amantani Islands on Lake Titicaca, and visit and organic farm in Tambopata Nature Reserve, in the Amazon. To read more about my Isla Amantani farmstay- something you can do through Tierra Explorer Peru, go to Inside Bay Area

Now that I am pursuing a second career as a food and travel writer, I have had to cut back on the number of classes as The Sustainable Kitchen, but don’t forget that private group classes and spring/summer/fall farm tours for adults and teens can be scheduled. I will be continuing to travel while researching stories, but for updated class and tour information, see the “Cooking Classes” and “Farm Tours” pages.

Be sure to check the website for information on artisan food, recipes, and other culinary treats I discover on my travels.

GREEN GARLIC, ASPARAGUS & CHEVRE FRITATTA WITH CHIVE BLOSSOMS
Serves 4-6

one bunch green garlic, white and light green part only, thinly sliced (substitute 2 large leeks or spring onion if desired)

2 T. extra virgin olive oil
8 large eggs, beaten
2 T. half and half
½ lb. pencil-thin asparagus, washed, trimmed, and cut into one-inch pieces
2 oz. chevre, crumbled
salt and freshly ground black pepper, to taste
chive blossoms for garnish, pulled apart to make individual florets

Preheat oven to 400º. Add half and half to eggs and season well with salt and pepper. Whisk well to combine. Set aside.

Heat olive oil in ovenproof 12-inch skillet, preferably nonstick. Saute green garlic and asparagus tips until soft, about 5-7 minutes, adding more oil if necessary. Season to taste with salt and pepper. Allow green garlic mixture and pan to cool slightly, about one minute, then add green garlic to egg mixture and stir to combine.

Wipe skillet with paper towel and add thin film of olive oil to prevent sticking. Add egg mixture back to skillet and place in oven. Cook until frittata is slightly puffed, about 5 minutes; it should still look barely wet in the center. Remove from oven and using a spatula, loosen edges of frittata and gently transfer to a serving plate. Sprinkle with chevre, and chive blossoms, slice into wedges, and serve.