Our Farmer’s Market has now been open two weeks. We’ve been graced by unbelievably wonderful, ‘rest of the U.S.’ type spring weather the past two Saturdays (market day). This is followed by typical Colorado spring weather of rain/hail/snow and gale force winds on Sunday. I recall last year going in full snow storms and wind so strong the farmer’s tents we coming off the ground!
I always arrive about the time the market opens, around 8:00 a.m. There is a fresh feeling in the air, an excitement, everyone happy to be having the market again. At this time of year you can find many plant starters (I bought 8 lettuce plants for $.50 each).
I spoke to Wee Bee Farms who is known for exotic varieties of garlic later in the summer though is now selling vegetables starters including 6 varieties of kale. All gorgeous.
Spinach, arugula, mustard greens abound. As hearty cool weather crops, they lead the way until warmer temps allow more variety to be harvested.
In addition to the market they have a farm stand in the parking lot of 95th and Arapahoe later in the summer and a CSA (click here for more on that). You can find their beautiful produce in many fabulous local restaurants.
I have to admit, scrambled eggs are not the most photogenic subjects on the planet. But don’t let the looks fool you! These eggs are incredibly flavorful, in a simple, rustic, buttery way. They may very well become your next favorite breakfast dish. Perfect for a brunch menu when you want something easy, simple that tastes more ‘upscale’.
- extra virgin olive oil
- unsalted butter
- fresh sorrel
- Salt and pepper to taste
How to Make Scrambled Eggs with Sorrel – Step-by-Step
STEP 1: At medium heat, warm a small skillet and add the butter and oil.
STEP 2: When butter is melted add the minced shallots. Sautee for a few minutes until they begin to soften.
STEP 3: Add the sorrel and stir until wilted. Sorrel will begin to change color from a bright green to a more grayish green color signaling it’s done. This only takes a few minutes.
STEP 4: In a bowl whisk the eggs together and pour over the sorrel mixture in the skillet. Add salt and pepper to taste.