by Liz
No matter where in the country you live, local eggs are in abundance in May. As a natural part of their cycle of fertility, chickens raised in small flocks without supplemental light will lay more eggs in the spring than in the dark of winter, making eggs a truly seasonal food.
Eggs are a relatively inexpensive item -- around here, local, organic ones go for about $3 a dozen, duck eggs slightly more. I've heard of people in other states that will gladly pay $6 a dozen for high quality local eggs, the argument being that even at 50¢ per egg, it still makes for an economical meal. I truly believe that the egg is one of nature's perfect foods, which is why my springtime meal planning revolves heavily around eggs in its various forms, one of which is the frittata.
What I love about making a frittata is that you can easily use half a dozen eggs (perfect when our ducks are laying in excess), whatever fresh veggies you have on hand, and some kind of starch -- I prefer potatoes because I grow them, but you can easily substitute pasta. Rice or barley could be interesting, although I've never tried it.
Recipes abound. I tend not to use one anymore, instead relying on whatever is fresh at the moment. This week, I cooked about a pound of potatoes from my root cellar in a large skillet, added some leeks that I picked up at the farmers market ($1 for 3!), the first eight asparagus spears from my garden, and six of my own duck eggs. Sprinkle some cheese on top, cook until set and follow up with a few minutes under the broiler to brown the cheese. Even if you don't grow your own food, frittatas make for a quick, thrifty meal and beats takeout any day. And for us, a big frittata like this makes enough for a second dinner. Nothing is faster than reheating leftovers.
There is a definite lack of fresh produce in my life right now, but that's what you get when you are trying to eat locally in New England in Spring. By going down this path, I return to the notion of eating with the seasons, which for me means going through the pantry or freezer, grabbing hold of whatever fresh vegetables I can find, and eating lots and lots of eggs. Hmmm... what's next? Sponge cake? Breakfast burritos? Soufflé? Egg pasta? The possibilities are nearly endless.
Liz makes her home on Pocket Farm in Maine, a modern homestead where self-sufficiency, resourcefulness and simple living reign.
