Ham and Egg Sandwich

I have a confession. Although I do love to cook, I hate to cook just for me. Which means that on days when the kids are at school, and Dad’s at work, I don’t eat a whole lot, and what I do is better not mentioned.

Since Dad’s home for the next couple of weeks nursing a broken ankle, I find myself cooking regularly to take care of him. Pair that with a nice little hen who’s taken to laying her daily egg on the front porch (so handy to collect in the morning!) and today’s menu for lunch was logical.

Farm Fare: fresh, fast, and filling.

 

I fried up a couple of eggs, (on the cast iron griddle, natch) a few slices of ham, and cut a handful of micro-greens from the flat in the kitchen. Dad had mustard on his, I put homemade pickle relish on mine. They were so easy and good. Dad’s comment, “Next time on homemade bread with our own ham!” Sure, Dad…

Growing your own micro-greens for sandwiches, salads, and garnishes is super easy. We took a flat, filled it 2/3 of the way with pro-mix potting soil, and then spread the seeds out on that thickly. A dusting of potting soil on top of that, water, then cover with an empty flat turned upside-down. The cover forces the seedlings to grow leggy, for easy harvest. Once the first set of true-leaves appears, in about two weeks, shear with scissors at soil level and use. You can rinse, but it’s not necessary since the potting soil is sterile.

Our greens today were a mix of lettuce and I believe radish greens. There are any number of possible variations possible. Salad in February in New England, so satisfying! Best of all, you don’t need a greenhouse.

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Cooking from the Garden

When I came in this morning from chores, I had a basket full of goodies. Eggs, blueberries, summer squash, basil, tomatoes and raspberries. I had a couple of very large zucchini, and that made me think of zucchini bread. I wanted to kick up the standard Zucchini bread recipe a little, so I threw in a cup of crushed pineapple and the blueberries (there were about a cup from my home bushes).

The morning's eggs. Four different colors, four hens.

Zucchini Bread

  • 6 c all-purpose flour
  • 2 tsp salt
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 3 tsp ground cinnamon
  • 6 eggs
  • 2 c vegetable oil
  • 4 c white sugar
  • 2 tbsp vanilla extract
  • 4 c grated zucchini
  • 1 c crushed pineapple
  • 1 c fresh blueberries

Ready to go into the oven!

I put all the dry ingredients in a bowl, then mixed in the wet ones until all the flour was wet and integrated into the batter. I worked gently to not break the blueberries. Heat the oven to 325 degrees. Grease five loaf pans. Fill them about a third full and put in the oven for an hour. Test with a toothpick or bamboo skewer. When it comes out clean they are done. Cool on a rack before removing from pans to keep the loaves intact. Loaves may be double wrapped in saran wrap when cool, and frozen, where they will keep for months.

Golden brown and smelling so yummy!

 

The blueberries and pineapple added a nice tanginess.

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