Something cool occurred to me as I was making our Sunday breakfast: I knew the source of just about every ingredient. Most of it came from our weekly CSA box but for those that didn't I knew where it came from. Here's how it went.
I began by cutting up a couple of fingerling potatoes and sweet potatoes (leftover from last week's box). I got them started in the skillet with some butter, black pepper, and a dash of salt.
Then I decided to go for a Southwestern egg scramble given the ingredients in this week's box. I started by dicing half of a yellow onion (from the box) and got it started in a skillet with some EVOO. While the onion cooked down, I diced half of a green bell pepper (from the latest delivery) and added it to the skillet. Four eggs (from a friend's backyard chickens) were whisked together along with some of Penzey's Southwest seasoning and into the skillet they went. I chopped up some cilantro leaves (from the box) and added them into the eggs. A diced avocado (finally ripened from last week's box) got added and then some grated cheddar cheese (OK, this was from Trader Joe's).
Oranges and tangerines (from this week and last) were juiced.
After plating, I sprinkled some dried parsley (from the backyard) over the potatoes and served.
All in all, an enjoyable locavore breakfast.
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