I can’t thank you all enough for your suggestions and recipes! I’m excited to try them out.
This weekend we used up a bit of the produce, and I swear I can taste the difference. Last night we were tired and hungry, so we opted for a salad. I used our lovely lettuce and topped it with kidney beans, matchstick carrots, grated Colby-Jack, diced tomatoes, and boiled farm-fresh eggs. It was wonderful.
This morning I whipped up some migas, using the yummy eggs and a bunch of the cilantro. I used more of the cilantro for some fresh salsa…a quick mix of tomatoes, jalapenos, onion, and cilantro.
I’m really liking this local produce thing. I feel more compelled to use up every bit of it, because I know exactly where it came from, and exactly who picked it. I don’t want to waste a bit of the hard work and love that was put into growing my food. I love that connection. It’s so easy to forget about.
- 3 corn tortillas
- 2 tablespoons olive oil
- 1/2 small onion, chopped
- 2 cloves garlic, minced
- 1 jalapeno, sliced
- 4 eggs, beaten
- 1 plum tomato, diced
- 2 tablespoons minced cilantro
- 1/2 cup grated cheese
- 1/2 teaspoon salt
Brush both sides of each tortilla with oil. Stack them and cut into 1-inch pieces. Heat a nonstick skillet over medium heat, and add the tortillas; saute for 5 to 6 minutes, until slightly browned. Add the onion, jalapeno, and garlic, and saute 2 or 3 minutes more. Lower the heat and add the eggs, stirring constantly. Add the tomatoes, cilantro, and cheese, and cook just until eggs are set.
Makes 2 to 3 servings.