Local food is delicious!
Everything, except the salt and pepper, in that photo is locally produced food. Most of it came from my weekly Full Circle Farm CSA Box.
This week Full Circle Farm announced a fun little contest on their Facebook Page, for their members, to see how creative people can be with their CSA Delivery. What a fun and challenging idea! Even though I probably won’t officially enter the contest, I thought I’d play along anyway. So I got inspired to see if I could create a dinner using the ingredients from my box, plus a couple supplemental ingredients like locally produced Mama Lil’s Peppers, Hempler’s Slab Bacon, Wilcox Farms Organic Eggs, Salt and Pepper. Opening that box today kind of made me feel like I was on an episode of Chopped.
A big bunch of fresh spinach jumped out at me from inside the box. Then I spied some fresh herbs, onions and a little brown bag stuffed with crimini mushrooms with tight little caps. Some bacon, pickled peppers and shaved Red Alder Toma from Mt Townsend Creamery, little salt and pepper from the pantry and I was set!
A while back I was visiting my dear friend Kate, she fed me a delicious dish of kale and eggs with those Mama Lil’s peppers. I have been hooked on the combination of greens, eggs and pickled peppers ever since. So this recipe is my ongoing tribute to her and that humble, beautifully delicious little meal that was shared between friends. I simply can not get enough of these flavors. Thanks for sharing that beautiful taste, Kate!
- 1 cup of Bacon, cut into lardons
- 1/2 Red Onion, diced
- 6 ounces of Crimini Mushrooms, cut in half or quarters for larger shrooms
- 3 Springs of Fresh Thyme
- 4 cups Spinach, washed and chopped into large pieces
- 4 Eggs
- 1/4 cup Mama Lil’s Pickled Peppers
- 1/8 cup Mt Townsend Creamery Red Alder Toma (you can sub Parmesan)
- Salt & Pepper to Taste
Get your skillet or fry pan and put it on Medium High heat. As soon as your pan is hot add in your Bacon and start rendering out the fat. Once it begins to start crisping up a little and turning golden brown, add in your chopped Red Onion. Sweat the Red Onion and then add in your mushrooms and fresh Thyme. Let it cook for about 2-3 minutes and give it a quick stir and let it cook for another 2-3 minutes, stir again.
Turn your heat down to Low, add a little splash (a couple Tablespoons worth) of water or stock to the pan and add in your Spinach, give it a quick toss. Now make 4 little egg sized “wells” of space in the spinach mixture by simply pushing it aside. Crack each egg and empty the contents of the shell in to those little wells.
Sprinkle with a little salt and pepper, add your Peppers and Cheese to the whole mix.
Cover the pan tightly and let it simmer until the whites are set and the egg yolks reach your desired doneness. For a firmer yolk let them cook longer, for a softer runnier yolk cook them shorter.
****Vegetarian Option: Omit the Bacon & Cheese and replace with a little Olive Oil.
Support your local Farmer’s, Food Producers and Farmer’s Market!!!
Full disclosure: I have received no compensation from any business or organization mentioned for this article. I’m telling you about them because I like what they are doing.