Opening day Wednesday at SF Farmers Market

Plan to wander down to People’s Park between 11 and 4 to get the freshest produce, meet and greet your neighbors and spend some time in the great outdoors. Don’t let the threat of rain discourage you, bring along an umbrella and a sunny smile and together, we’ll keep the rain from being a bother.This year we are pleased and proud to have FRESH FARM EGGS (and chickens) available! I learned a few things about eggs recently while trying to develop recipes and ideas. Do you know how to tell the age of an egg? Float it in some water. If the egg lays down it is only a week or less from the chicken; if it is trying to stand up, that is usually a two to three week old egg and if it stands at attention, with the pointy side down and the rounded side up, you’re looking at a three to five week old egg. Most eggs will not last more than 5 – 6 weeks and the fresher the egg, the better the taste and nutrition you’ll get from it!Stop by and pick up some eggs, some cheese from our friends at Muranda (Red Buddy, my personal fave, or English Cheddar, WOW) and vegetables and whip up a nice omelet for yourself for breakfast; or dinner! BOB’S FARM FRESH OMELET2 Eggs (allow them to come to room temperature, if possible)2 Tbls of Olive Oil¼ cup milk or water (Milk makes a richer, thicker omelet, water a thinner, lighter one)1/4 cup of diced onion (in a pinch a Tablespoon of dried onion flakes will work, but let them soak in the water or egg for a few minutes so they are not crunchy when you are done!)¼ cup of diced Green or red peppers¼ cup shredded cheese (If you don’t have Muranda Cheese, you may try cheddar, Monterey Jack or Muenster)2 Tablespoons shredded Parmesan or Romano cheeseSprinkle of Black PepperSprinkle of DillSalt to tastePut a pan (9 – 12 inch non-stick frying pan works best; omelet pan if you have one) on the stove over medium heat and add the Olive oil.Wisk/stir the eggs with the seasoning (Black Pepper and Dill is yummy, but feel free to add what you like; Oregano, Basil, Marjoram, just don’t get carried away!) and add the milk OR water and mix thoroughly. Add the egg to the pan.gently swirl the egg around the edges of the pan to cover the entire surface and make sure to pop any air bubble than may appear in the egg. Push with a silicon spatula around the edges to keep the edges loose, but continue to swirl if you need to.Cook the egg for about 3 minutes until the top surface seems moist, but not liquid and then, on one half of the pan, add your vegetables first, then the cheese, lower the heat and cover for a minute or so, just to get the cheese started.NOW COMES THE FOLDING: Don’t tense up; you are not competing for a world cooking title here and the results will be delicious regardless of the outcome. Press along the edge away from the cheese and vegetables to get your spatula under the egg. Give the pan a little shake to help encourage the egg to let go, and then, when it is sufficiently loose, fold the ungarnished half over the cheese and vegetables. Shut the heat off, sprinkle the parmesan cheese over the top and cover for another minute or so.IF YOU MESS THIS UP: No worries; this is why we Italians invented the “Frittata” which is an omelet without all the stress of the perfect fold! Just stir up the whole concoction and ZAP: instant frittata!Slide the results off the pan onto a plate; garnish with a little diced red or green pepper, black pepper and Parmesan cheese (for presentation only; if you’re really hungry, you can forego the garnish)SENECA FALLS TWIST – Separate the whites and the yolks and whip the whites, then fold the yolks and seasoning back in – cook as instructed above – like a little soufflé in your omelet!

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