Sunday was one of the days (there are many more – all the days of winter, actually qualify) when I am very grateful to live in a town with a vibrant winter famer’s market. It is possible to be a well-fed locavore with the Dane County Farmer’s Market at hand.
My daughter was coming over for brunch, and I found a few beets in the back of a veggie bin in the fridge. Beets are her favorite, so I decided to make a frittata around them for brunch.
I don’t peel my beets. If they look a little grungy, I just scrub them with a nylon-net-covered sponge and exfoliate the outer layer then slice. When I tossed them into the pan, their brilliant red bonded with the cut edges of the onions so vividly that I had to run for my camera.
That inspired my photo essay on the glories of winter roots on a sunny Sunday in February. Everything in this meal (except the olive oil ) – and if I hadn’t just run out of local sunflower oil, it could have been capital E EVERYTHING came from our local famers’ market.
While sautéing the onions and beets, I gave the taters a little head start in the microwave till they were al dente. Then they went into the pan to get crispy edges.
Potatoes of several varieties from Butter Mountain and sweet potatoes from Don’s Produce.
Tom Brandtmeier, from whom I normally get my eggs was not there Saturday, so I got eggs from another vendor. I miss the green and brown tones we usually enjoy, but really eggs are beautiful in any color.
Hook’s cheese is a staple in our diet. Their 15-year-old cheddar recently hit the market with a splash. We brought tiny wedges with us everywhere we went over the holidays, and swooned with friends over the intense flavor. But their cheddars are also delicious at the tender age of 6 and 8 years, and find their way into the sandwiches we pack for lunch and add pizzazz melted on any frittata.
I hope you had such a good breakfast, dear reader. All that plant energy! There is nothing better than root medley’s on winter days. It provided the fuel Doug and I needed to cut and drag brush as we cleared our building site till it was almost too dark to see.
I dream of the day when farmers markets rather than “super” markets will be the backbone of our area’s food supply. I dream of being part of that food supply. Next weekend Doug and I will be going to our second Midwest Organic Farming Conference in La Crosse. Full report to follow.
Categories: SUSTAINABLE FOOD