Farmer's Market Brunch

Farmer's Market Brunch

Jesse’s Farmer’s Market Brunch!

Jesse says: I took a trip to the Falls Church farmer’s market and decided to make brunch with the food I picked up there. I love cooking with fresh, locally produced food! All of the vegetables (except the garlic) in these recipes came from the market.

Scrambled Eggs with Spinach and Garlic, topped with Caramelized Fresh Onions:

  • 2 eggs beaten with salt, pepper, and a splash of milk
  • 1 bunch of fresh chopped spinach
  • 1 clove of garlic
  • 1 small fresh onion sliced into rounds
  • olive oil and a bit of butter

The first step is to caramelize the onions. This turns them into an almost sweet, slightly crunchy treat! Heat some oil in a wide sauté pan to medium high, add the onions, and sauté them for about 5-7 minutes stirring occasionally. They should come out a bit golden and crispy!

While the onions are sauteing, chop up the spinach and prepare the eggs. Once the onions are done and out if the pan, add the butter, squeeze the garlic into the pan through a press, let that sauté a bit then add the spinach. Once the spinach is most of the way cooked pour in the eggs and scramble away!  I enjoyed the eggs with hot sauce, though some prefer ketchup.

Megan says: Check out this recent NY Times article about the popularity of sriracha hot sauce!

The other part of this Farmer’s Market Brunch was Sauteed Asparagus:

  • 4-5 stalks asparagus (make sure to cut off the bottom end or it’ll be stringy and chewy!)
  • 1 small clove garlic
  • olive oil
  • salt and pepper

This delicious and simple alternative to steaming asparagus keeps it from getting mushy. Chop the asparagus into short pieces, put it in the hot, oiled pan with garlic, salt and pepper, and sauté it on medium high heat for a few minutes until it’s cooked enough for you, I like it crunchy!

Finally, I rounded out my brunch with a slice of “Country White” bread from a baker at the market. I think it has some sourdough in it, but I can’t be sure. Regardless, it was delicious toasted with a little butter!

Megan says: The highlighters and books in the background belong to my hard-working Med student friend, Jen.  Good luck on your upcoming board exams!

  • Jen

    Thanks Megs! I almost died when I saw all the highlighters in the background of the picture. It took me a second to realize it was my house in the picture too. I recognized the placemats and was like “O I have those too!” I love the blog and am so proud of you! Are you maybe coming home in June?

  • John

    Don’t know where to cut the asparagus bottoms off? Bend the spear between your hands with the tip of your thumb pushing into the lower part of the spear, as close to the bottom as you can. Slowly move your thumb up toward the tip of the spear until the spear breaks easily across your thumb. The bottom part is the part not to eat and the rest will not be stringy.

  • roseyrebecca

    Hey! I really like your blog! I just started blogging myself! I’m trying to get back into shape and lose weight! Your blog is really helping me!

  • Asparagus is pretty much the star of our farmers market this time of year too. Your simple saute sounds delicious! Have you tried grilling it? That’s my favorite.

  • Everything looks delish!