With the recent addition of six chickens to the household, we’ve been finding new ways to enjoy eggs. Christi’s sold a few eggs at the farmer’s market and I’ve recently discovered that omelets are a great way to feed a hungry farm boy and fit a few more greens into our diet at the same time. In addition to sauteed peppers, onion, and garlic, I’ve made omelets with mizuna, spinach, kale, beet greens, and today I made scrambled eggs with garlic, feta, and purslane. Yes, the weed. It’s apparently edible, and Sydney and I ate it with relish–a gardener’s revenge!
Erin
Alan Schmierer