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. 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’.
Recipe Ingredients
- extra virgin olive oil
- unsalted butter
- shallot
- fresh sorrel
- eggs
- 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.
Recipe
Spring Scrambled Eggs with Sorrel
Ingredients
- ½ tablespoon extra virgin olive oil
- ½ tablespoon unsalted butter
- 1 shallot finely minced
- 2 cups sorrel rinsed, dried and coarsely chopped with lower stems removed
- 4 eggs
- Salt and pepper to taste
Instructions
- At medium heat, warm a small skillet and add the butter and oil.
- When butter is melted add the minced shallots. Sautee for a few minutes until they begin to soften.
- 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.
- In a bowl whisk the eggs together and pour over the sorrel mixture in the skillet. Add salt and pepper to taste.
- Stir until eggs are cooked!
Chef Dennis says
I've never had sorrel, but you make sound so good, I can't wait for our market to open to find it!
Now I'm just jealous that your market is open!
Beth Michelle says
Your farmers market looks great! I love all the different varieties of kale! We dont have kale here in Israel and I miss it! Your eggs sound so yummy too!
Mary Myrick says
Beth, can you get spinach? I make that with eggs.Never had Sorrel.
Mary in AR.
Elisabeth says
Thank you for your kind words and caring, Toni. It meant a lot to me. It's been a rough week for Lora, and all of us, but thank God it's over now.
I love sorrel, but I cannot remember being able to buy it here in S. Florida. It has such a unique and somewhat sharp and sour flavor. Would not have thought of making it with scrambled eggs. Yumm!
Loved seeing the photos of your local produce market. Always exciting to see what's in season:D
xoxo
Diethood.com says
I've never had sorrel… thank you for letting us know about it. I will definitely look for sorrel at the farmer's market…it's open now! 🙂
ping says
That looks like a great booster for plain ol' scrambled eggs. Not easy to get sorrel here tho, I suppose I could substitute it with rocket? Thanks for the idea.
Intuitive Eggplant says
Your farmers market photos are gorgeous – the epitome of spring!
Say, I just tried your “Find a Farmers Market” gadget in anticipation of a trip to the Black Hills and Badlands in South Dakota, and not a single market popped up (: If any of your readers have any tips to share, I'd be mighty grateful.
Thanks! eggy
My Kitchen in the Rockies says
So, why is your market already open and folks down here won't get it together until almost July? That is a just a shame. I think that I will have to look into that and make some phone calls.
I have never tried eggs with sorrel either, but it sounds really good, especially since my family is on the “egg trip” lately.
Jennifurla says
Never tried sorrel, I will have to seek it out – looks wonderful. What a nice market
Lea Ann says
I've never had sorrel and eggs. I'll most certainly have to give it a try. Your market sounds wonderful. I might have to make the trip up there one of these days.
Jennifer-Adventuresome Kitchen says
Sorrel is truly delicious! I always look forward to it in my CSA bag each spring. I will definitely add it to my eggs now. Love your farmer's market pics- we're tilling our garden patch this week, so hopefully I can get some baby lettuce in before it gets too hot. Have a great week!