Today I made a frittata that came 100% from my back yard (if you include the shiitake mushrooms that came from my next door neighbor’s back yard). It had favas, kale, potatoes, mushrooms, scallions, green garlic, tarragon and garlic chives.
I was thinking about the amount of time it took to produce this simple meal, in terms of planting, tending, and harvesting, even before prep in the kitchen:
On that score, the favas took longest to prepare–shelling and peeling. I started with about twice this many pods (I didn’t think to take a picture till I was about half-way through shucking them) became a small bunch of beans with the shell, which I threw into boiling water for a minute and then ice water, then peeled to yield this many green succulent beans: Continue reading “Eating locally?”
