Sometimes going to the farmers’ market can be a little daunting. Don’t get me wrong. I love the music and it’s great for people watching. Plus there are always artisans selling cool pieces and an abundance of produce to take home from all the local farms. However, sometimes there is a little mystery as to how to use and prepare all the amazing ingredients your local farmers’ market has to offer.
Well have no fear, Ash is here. With this series of recipes called “Sustainable Eats” I want to show you how to prepare a simple meal for four people while remaining on a budget. The ingredients should cost a total of $20 or will fall under that budget. Although pricing is usually consistent it can vary a little from week to week and from vendor to vendor. I will be sure to list the farms that vendors that I purchased from that week along with the Farmer’s Market that they are selling their product. The only rules are that you have to have 7 ingredients always on hand. Your staple list is as follows Kosher Salt, Ground Black Pepper, Yellow Onions, Garlic, Canola Oil, Apple Cider Vinegar (I like Bragg’s Apple Cider Vinegar with the mother) and Honey.
Sunday Sausage and Eggs
“ Sustainable Eats”
Warning!!! This is a hardy breakfast and after eating this meal you will probably need a nap. It is Sunday though so I think it will be alright. This meal came in at a grand total of $18.65 and will require a little prep the night before.
What and Where
Although vendors are subject to change everything here was purchased at the Farmer’s Market at Howe Meadows.
Red Basket Farm
3 lbs Russet Potatoes $3.00
1 bag Rainbow Swiss Chard $5.00
Chicken Brats $7.65
Peters Creek Farm
1 dozen Poulet Eggs $3.00
Total cost per person: $4.66
2 lbs Potatoes
1 1/2 cup Yellow Onion, thinly sliced
1 Tb. Garlic finely chopped
1 cup Swiss Chard packed; cut roughly in 1inch pieces
1 package Teahills Farms’ Chicken Brats
1 dozen Pullet Eggs (3 eggs per person)
Salt and Pepper to taste
The Night Before
Always be sure to wash fresh produce, give your swiss chard and potatoes a good rinse with cold water. Make sure to pat you swiss chard dry. Add the potatoes to a pot where they will be fully submerged in cold water. I used a 6qt stock pot for this part and made sure to salt the water with 1/2 Tb Kosher salt. Bring the water to a boil and allow the potatoes to cook until fork tender but not falling apart. This should take approximately 10- 20 minutes depending on the size of the potato. Drain the potatoes in a colander and allow to cool enough for you to handle. Cut the cooled potatoes in about 1/4 inch thick triangles. They don’t have to be perfect. Place potatoes in container in the refrigerator and allow to cool before covering.
You can also, prep the onions, garlic and swiss chard the night before storing them in separate containers in the refrigerator.
In the morning…..
Pre heat oven 350℉
Heat a 10 inch oven safe sauté pan over medium heat for about 3-5 minutes. Lay your brats down in the pan with no oil. The brat should sizzle as you lay it down be sure not to move it so that you can get a bit of caramelization. Once it is caramelized you should be able to easily move the sausage and flip all your brats. Add an 1/8 of an inch of water to the pan and place in the oven. Sausage will take17 to 20 minutes to cook through. You’ll know it the brats are done when the juices run clear and the inside is no longer pink.
While your brats are cooking you can start to prepare the breakfast potatoes and eggs.
In a large skillet place 2oz of oil and heat over a medium high flame. You can test the to see if the pan is ready by adding a potato. If it is rapidly sizzling add the rest of you spuds and season with salt and pepper. Do not disturb and allow to brown for 10to 12 minutes. Add you onions and garlic and flip you potatoes. Turn down the heat to a medium flame and continue to cook until onions and garlic are translucent and potatoes are warmed through. Turn off potatoes and stir in swiss chard at the end. The heat should slight wilt the chard. Check for seasoning and add salt and pepper if needed.
At this point check and see if the brats are done. Once done turn oven to warm and place you the breakfast potatoes inside to keep warm as well.
This part of the recipe can be adjusted as needed. If not everyone is going to eat 3 eggs for breakfast you don’t have to use a dozen eggs.
In a large bowl beat eggs, 3 Tb. of water with a whisk or fork until blended.
Heat 1 oz. of oil in a large nonstick skillet over medium heat until hot. Pour in eggs.
As eggs begin to set, gently pull the eggs across the pan using a heat resistant rubber spatula. This will begin to form large soft curds. Continue cooking – pulling, lifting and folding eggs – until thickened and no visible liquid egg remains. Season to taste with salt and pepper. You don’t have to stir constantly. Remove the eggs from the heat and set aside for plating.
On a platter fan out your brats, layer on your potatoes and top with eggs.