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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.
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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)
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2 T. extra virgin olive oil
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8 large eggs, beaten
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2 T. half and half
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½ lb. pencil-thin asparagus, washed,
trimmed, and cut into one-inch pieces
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2 oz. chevre, crumbled
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salt and freshly ground black pepper, to
taste
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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.
Copyright
© The Sustainable Kitchen, 2008 ®
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