It really is a blessing to be able to walk around the yard, basket in hand, and harvest all my meals for the day. It’s like grocery shopping in my own home, and it’s my absolute favorite thing about having an edible garden.
While this can be done almost any time of year, the shoulder season between summer and fall is an especially good time for putting together a homegrown meal. The chickens are still laying eggs before they turn in for the year; the summer crops are hanging on for one last hurrah; and the pantry is fully stocked with freshly cured onions and garlic.
This is what I had for breakfast yesterday, and I do some variation on it all season. You can’t get much more fresh than this!
Garden Betty’s Hearty Homegrown Skillet
Soy-free, corn-free, pastured eggs (laid two days ago by my backyard chickens)
Red Creole onion (harvested and cured in early June)
Inchelium Red garlic (harvested and cured in early June)
Duggin White tomato (harvested yesterday morning)
Quadrato d’Asti Rosso pepper (harvested yesterday morning)
Filius Blue pepper (harvested yesterday morning)
Lemon squash (harvested three days ago)
Edible Red Leaf amaranth (harvested yesterday morning)
Wild Zaatar oregano (harvested yesterday morning)
Spicy fermented salsa (from this recipe)
Heat up a heavy cast iron pan — a good one never needs to be oiled. Add the vegetables and herbs and saute for a few minutes. Crack two eggs into the pan and cook to your liking. Serve with spicy fermented salsa and regale in this late summer/early fall feast!