Spring Mushroom Scramble
Serve this earthy scramble with a salad of spring greens to complete the meal.
Ingredients:
6-8 eggs
1 cup Cinnamon Cap mushrooms, washed and trimmed
3 cloves garlic, peeled and minced
½ cup milk or cream
2 tablespoons fresh parsley, chopped
Olive oil
Sea salt and fresh ground pepper
Method:
1. In a large skillet, heat about 1 tablespoon olive oil over medium-high heat until shimmering. Add in the garlic and sauté until softened and tender, about 4-6 minutes. Add in mushrooms and briefly sauté until mushrooms are golden brown, then season generously with salt and pepper.
2. Meanwhile, crack eggs and break over a shallow bowl. Break yolks with a whisk or fork, then add cream and mix together vigorously. Season with salt and pepper.
3. Add eggs to skillet and stir, cooking until eggs are just set, tossing to mix with vegetables. Top with fresh parsley to serve.
Poached Duck Eggs over Sautéed Spring Greens & Hedgehog Mushrooms
These creamy poached eggs are perfectly complemented by flavorful kale rapini, pea shoots and Swiss chard greens.
Ingredients:
4 duck eggs
4 teaspoons vinegar
1 large bunch kale rapini, removed of any tough stem ends, florets reserved and greens roughly chopped
1 large bunch Swiss chard, removed of any tough stem ends and greens roughly chopped
2 cups pea shoots
2 cups Hedgehog mushrooms, trimmed of any tough ends
2 tablespoons olive oil
1 tablespoon butter
Sea salt and fresh ground pepper
Grana-style cheese, grated, and crispy breadcrumbs (optional)
Method:
1. To poach the eggs, half-fill a medium saucepan with water and bring to the boil. Add a hefty pinch of salt. Meanwhile, crack each egg into it’s own small bowl and add a teaspoon of vinegar to each. Stir the boiling water vigorously with a balloon whisk until you have a whirlpool then immediately (and softly!) slip the egg into the pot. Turn the heat down low, and cook for three minutes. Gently lift eggs out of the pot and drain on paper towels.
2. Meanwhile, heat the oil and butter in a large skillet over medium-high heat. Add the rapini greens and florets, pea shoots, Swiss chard greens and mushrooms and cook until all are just tender, 4 to 6 minutes. Season with salt and pepper; set aside.
3. To serve, add a serving of greens and mushrooms to a plate, and then top with a poached egg. Season with salt and pepper, as needed, and top with grated Grana-style cheese and crispy breadcrumbs, if desired.
Breakfast Favorites Recipes
Whether you favor a breakfast-for-dinner feast on Halloween night, or a leisurely brunch after enjoying that extra hour of sleep from Daylight Savings, this week’s bright lineup is sure to satisfy with favorite fixins’ like whole grain hotcake mix, organic sausages from Skagit River Ranch and fresh-baked cinnamon-raisin bread. Also included: Crisp apple cider, our housemade crème fraîche and beautiful fall produce like Melrose apples, Delicata squash and Chioggia beets. Enjoy!
Here are a few recipe ideas for the week:
Whole Grain Hotcakes
Crafted with hearty whole grains and nuts, this mix produces one satisfying flapjack!
Sautéed Apples
Kissed with fragrant cinnamon and brown sugar, these apples are sublime on hotcakes.
Cider-Braised Beets
These delightful beets from Rick Rodgers’ The Big Book of Sides are sure to be a new fall favorite.
Potato Salad with Apples & Walnuts
This crisp potato salad will be especially beautiful with this week’s Magic Myrna fingerling potatoes.
Roasted Brussels Sprouts with Pears
This unique flavor combination is accented by salty pistachios.
Whole-Roasted Cauliflower
This dish can’t be beat for presentation, served whole and topped with olive oil and sea salt.
Fall Mushroom Frittata
Packed with cherry tomatoes, spinach and Chanterelle mushrooms, this easy frittata boasts incredibly fresh flavor.
Ingredients:
8 eggs
2 cups Chanterelle mushrooms, washed
1 pint Sungold cherry tomatoes, sliced in halves
4 cups spinach greens
1 Walla Walla sweet onion, finely chopped
1 tablespoon fresh thyme, chopped
1 clove garlic
2 tablespoons olive oil
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 375°.
2. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium heat. Add the mushrooms to the skillet and sauté for about 6 to 8 minutes, until tender but firm. Remove from skillet. Add another tablespoon oil, then add the onion, tomato and spinach. Sauté for an additional 2 to 4 minutes or until the onions are softened and garlic is fragrant. Season vegetables with salt and pepper. Remove from skillet.
3. In a medium bowl, beat together the eggs and thyme with a pinch of salt and pepper. Return the mushrooms to the skillet, arranging in an even layer. Top with the vegetable mixture and then pour eggs evenly over. Drizzle olive oil around the edge of the pan to ensure easy removal.
4. Transfer to oven and bake for 15-20 minutes, until the eggs have completely set in the center. Serve straight out of the skillet, cut into wedges, or flip onto a serving plate.
