I am so behind on the Dark Days Challenge, but I think it's better than not doing it at all!
This week I made a local breakfast! Using the technique I've picked up from the Frittata recipe in Super Natural Every Day, I made a local frittata. I used potatoes and garlic I got several weeks ago at the Princeton Farmers' Market, onions labeled local from Whole Foods, Swiss chard (leaves and stems!) from Chickadee Creek farm, picked up at the most recent Princeton Farmers' Market, and a smoked gouda cheese that was labeled local at Whole Foods (I can't seem to remember the name of the farm now, but I believe it was in PA). The eggs came from Lima Family Farms in Hillsborough via the Princeton Farmers' Market. I had intended to crumble in some breakfast sausage from Cherry Grove Farm, but didn't remember to take it out of the freezer until after the frittata had been cooked. The exceptions, as usual, were olive oil, salt and pepper.
The frittata was fabulous, and I especially enjoyed the smoked gouda, which gave the frittata a meaty flavor, probably a connection made due to the smokiness. I enjoy making up frittatas using whatever I happen to have on hand. This is a great go-to technique for a local meal that can be enjoyed for breakfast, lunch, or dinner.
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