Today Spring, Tomorrow Summer. A Weekend of Culinary Experiences From My Garden!

Basil and Cilantro growing in our garden at The Pfeiffer Cottage Inn, Albany, Oregon.Today it's Spring and tomorrow is the first day of Summer.  For those of you that know how lovely our summers are here in Oregon, know that this is the perfect place for fun in the sun, eating really good food and of course enjoying a night or two at one of Oregon Bed and Breakfast Guild's membership inns.  We always set the standards high but with all the garden treasures this time of year, culinary tourism at our our Oregon Bed and Breakfasts is at it's peak!

Some of us innkeeper types are highly skilled, expertly trained chefs and then some of us just love to cook really good food.  So, in choosing where to stay this summer, remember Oregon Bounty isn't just found in the fields of greens or the orchards on the hills, it is found at each breakfast table inside the finest bed and breakfasts in Oregon.  So, sit down and enjoy the feast as Oregon takes you on a culinary tour that lasts throughout the summer and extends in to what I call, "the entire food year".

Enjoy the following recipe for Spring Frittata.  Tomorrow we call it Summer Frittata but still almost all my ingredients come from our Albany Farmer's Market and my sweet garden.  I can never behave when it comes to being creative in my cooking, so as you will see, I have modified this recipe to include my own basil trio and cilantro instead of parsley. Enjoy!

Spring Frittata

8 ounces asparagus, tough ends removed, broken into irregular pieces
1 tablespoon olive oil
3 medium new or red potatoes, cut into 1 inch cubes
1/2 red bell pepper cut in to 2 inch strips
1/4 cup sliced green onions
2 cloves garlic, minced
1 cup cubed cooked ham
6 large eggs
2 tablespoons milk
2 tablespoons chopped parsley ( or chopped cilantro)
1 tablespoon fresh basil ( or a mixture of Thai Basil, Sweet Basil and Purple Basil)
1/2 teaspoon salt
fresh ground pepper
1/2 cup crumbled blue cheese

Place cubed red potatoes, bell pepper, green onions, and garlic on a cookie sheet.  Sprinkle with olive oil.  Bake at 425 degrees for about 20 minutes, toss then bake for another 10 to 15 minutes till potatoes looked fried.  (I do this the night before and refrigerate till morning). 

Steam asparagus for 2-3 minutes or until tender in salted water.  Drain and mix with cooked potato mixture, cilantro and basil.

Place all in a well oiled cast iron pan or casserole dish along with chopped ham (can leave out to make vegetarian), and pour eggs mixed with milk, salt and pepper over top.

Bake at 350 degrees for about 20-25 minutes.  Top with crumbled blue cheese and bake 2 more minutes. 

Serve from pan along with cinnamon crumb cake, farmer's market pork sausage, and a fresh bowl of berries, vanilla yogurt and homemade granola.

See you soon!
















Comments for Today Spring, Tomorrow Summer. A Weekend of Culinary Experiences From My Garden!


Leave a comment





Captcha