That is the stage of gardening that we are in at the moment. The plants are in, but the only thing that seems to be growing are the weeds. Tiny peppers have emerged as well as little green tomatoes and but it feels like things are never going to ripen for picking.
Every day I make the trek out to the garden. Well, okay. It isn’t exactly a trek. It’s roughly 3 yards from our driveway, but bear with me for dramatic effect.
I trek out to the garden and look the plants over, make a loud sigh so that the plants hear me and return to the house empty handed.
I feel such a lack of creativity lately and I know it has a lot to do with lack of ingredients. So I had to make it to a Farmer’s Market, even if I only picked up a few things. I needed some inspiration.
We ran a 5K at a local park on Saturday and it just happened to be within walking distance of the Farmer’s Market so I set out afterward to explore. The markets in our smaller counties here only have a few tables this time of year, but there were quite a few offerings.
I came home with red potatoes, green onions, cue ball squash and a few heirloom tomatoes.
I’m trying to learn my tomatoes by sight so a played a bit of a guessing game with the vendor. I said the name with each one I picked up and I was at about a 50% accuracy rate. I have a lot to learn, but I’ve got my Purple Cherokee and Mr. Stripey down for sure.
Growing up, I wasn’t a huge tomato fan, but after finding heirloom varieties within the past couple years, I can’t get enough. I absolutely love the flavor.
I usually serve them simple with some olive oil, balsamic and a sprinkle of feta cheese, but I had the time to make a big breakfast over the weekend.
I have to admit that I’m awful at making omelets. They fall into the pancake category for me as far as failure vs. success. They always taste good, but rarely turn out picture worthy. It took some extra effort and careful skillet skills, but this one wasn’t half bad in looks. With the tomatoes and the sharp cheese, the flavors were some of the best I’ve had in an omelet.
There are few things better than a farm fresh breakfast on the weekend!
Farm Fresh Heirloom Tomato Omelet
2 tbsp milk
1 tbsp butter or olive oil
1 spring onion, sliced (reserve greens for garnish)
1 medium heirloom tomato, sliced
1/3 cup crumbled Derby-style cheese
In a small bowl, whisk together the eggs and milk. Set aside
Heat a medium skillet over medium heat and add the oil or butter. Once heat/melted, add the onion and cook for 1-2 minutes. Pour in the eggs. Allow to cook, gently scraping the sides, until it begins to firm in the middle.
Gently lay 3-4 slices of tomato on one side of the omelet and sprinkle with cheese. Use a spatula to fold over the other side. Cook for 30 to 60 more seconds to melt the cheese. Slide onto a plate and garnish with the onions.
Enough for two. You can cut one omelet in half, or cut the ingredients in half and make two omelets.