Cooking Fresh

I made my favorite breakfast this morning and it inspired me to share some recipes. I love cooking with fresh, homegrown produce; there is just something about it that makes it taste so much better than premade products found in stores. I also love the fact that the preservatives are gone. Let's start with my breakfast!

Garden Scramble


1 Tablespoon unsalted butter

3-4 sliced medium mushrooms

1 cup chopped greens

Kosher Salt

1-2 eggs

The chopped greens varry and if I don't have any fresh greens in winter I use some of my precooked and frozen ones. This morning I used Kale. First I removed the stems and center vein (I am saving these to try pickling) and then I sliced the leaves into strips that were about 2 inches by 1/4 inch and set them aside. When I use spinach I don't do any slicing and I leave the stems.

I slice the mushrooms fairly thick and if they happen to be on the larger side, I cut them in half so each half has half of the step attached. Soon I will begin growing my own mushrooms and I can't wait to try my breakast with clamshell mushrooms. Depending on how my mushroom growing goes, next year's members could see some in their shares!

I melt the butter over medium heat and begin sauteeing the mushrooms for about 5 minutes. Then I add the greens and continue sauteeing for another 3-5 minutes. I add a pinch of salt and sautee for another few minutes. I like my greens to have some texture and not be fully cooked and mushy so when I make this with spinach I cook the mushrooms longer before adding the spinach and then cook the spinach for a shorter amount of time. Sometimes at this point I stop and don't add the eggs...the mushrooms and greens just taste so good together. This morning I added the eggs which I lightly beat before pouring them right over the kale and mushrooms. Once the eggs were cooked through (I don't like runny eggs and I am not a fan of milk in my scrambled eggs, but you could add some if you wanted) I dished it up and ate it alongside my favorite cup of coffee. I enjoyed it so much I didn't take a picture :-), but maybe next time.

Last season I mentioned that I made tomato sauce from my fresh tomatoes. Well here is the recipe I used:


66oz Tomatoes or 8 1/4 Cups (peeled and crushed)

2-3 cloves of garlic

1 1/3 Tablespoons dried Basil or 2 2/3 Tablespoons fresh chopped Basil

2/3 teaspoons black pepper

1/3 teaspoon sugar (you could leave this out if you don't use sugar)

2/3 Tablespoon olive oil

First, heat the olive oil in a large saucepan over medium heat, and add the chpped or pressed garlic. Heat the garlic for 1-2 minutes, making sure not to burn the garlic. Next, add all the crushed tomatoes, black pepper, basil, and sugar. I like my sauce a little chunkier, so I usually add a tomatoe or two that is peeled and chopped at this point too. Bring the sauce to a low boil, stirring often. Once, the sauce boils, reduce the heat to low and simmer for 2-3 hours stirring often. Leave the pot uncovered for the first hour of the simmer time and then cover for the remaining time. The sauce can be used immediately.

When I make this recipe I use a huge stockpot and triple or sextuple (that's multiplying the batch by 6 if you didn't know :-) ) the recipe so I can either can or freeze the sauce for later. That way I only heat my kitchen up once since we have a gas stove top. Another option would be to prepare your tomatoes ahead of time, ie the peeling-mashing-chopping, and freeze them for when you want to make the sauce.

(recipe addapted from the spaghettie sauce recipe used by

The sauce freezes well for later use too and is wonderful with ground beef, meatballs, or in any recipe that calls for tomatoe sauce. I can't wait to make another batch this year and make enough to store again for next winter.

#greens #kale #tomatosauce #spaghetti #recipe #cooking #fresh #recipes

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