Farmstand Breakfast

Connecting with local growers at your neighborhood farm stand not only supports small businesses but brings a vibrant sense of community right to your table. Whether you're strolling through a farmer's market, joining a CSA, or participating in a community garden, these small steps celebrate local flavors and traditions. Let's celebrate the harvest and support our local growers by creating breakfast dishes that tell the story of our home, while keeping a few favorite staples in our rotation.

Savory Herb Dutch Baby with Microgreens and Truffle Oil

3 large eggs (room temperature)

1/2 cup whole milk (room temperature) less

1/2 cup all-purpose flour

1/4 cup grated Parmesan cheese

2 tablespoons chopped fresh herbs (such as chives, parsley, and thyme)

1/4 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons unsalted butter

1 cup microgreens

1 tablespoon extra-virgin olive oil

1 teaspoon lemon juice

1 teaspoon white truffle oil

1/4 cup shaved Parmesan or Pecorino cheese

Additional fresh herbs, for garnish (optional)

Freshly ground black pepper, for garnish

Preheat your oven to 425°F (220°C) and place a 10-inch cast-iron skillet inside to heat. In a blender, combine 3 large eggs, 1/2 cup whole milk, 1/2 cup all-purpose flour, 1/4 cup grated Parmesan cheese, 2 tablespoons chopped fresh herbs (such as chives, parsley, and thyme), 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Blend until smooth. Carefully remove the hot skillet from the oven and add 2 tablespoons of unsalted butter, swirling to coat the bottom and sides. Pour the batter into the skillet and immediately return it to the oven. Bake for 20-25 minutes, until the Dutch baby is puffed and golden brown.

While the Dutch baby bakes, prepare the topping. In a small bowl, mix 1 cup of microgreens with 1 tablespoon of extra-virgin olive oil, 1 teaspoon of lemon juice, and 1 teaspoon of white truffle oil. Season with a pinch of salt and pepper. Once the Dutch baby is done, remove it from the oven and let it cool slightly. Top with the dressed microgreens, 1/4 cup of shaved Parmesan or Pecorino cheese, a sprinkle of additional fresh herbs and prosciutto if desired, and a few twists of freshly ground black pepper.

Turkish Eggs

2 large eggs

Vinegar

1 cup Greek yogurt, full-fat

1 garlic clove, minced

1 tablespoon fresh dill, finely chopped

1 tablespoon fresh mint, finely chopped

2 tablespoons unsalted butter

1 tablespoon extra-virgin olive oil

1 teaspoon Aleppo pepper (or red pepper flakes)

1 teaspoon paprika

1 tablespoon lemon juice

Salt and pepper, to taste

1/4 cup crumbled feta cheese

Fresh herbs for garnish (such as dill, mint, and parsley)

Toasted sourdough bread, for serving

Bring a medium pot of water to a gentle simmer. Add a tablespoon of vinegar (optional) to help the eggs hold their shape. Crack each egg into a small bowl and gently slide them into the simmering water. Poach the eggs for about 3-4 minutes until the whites are set but the yolks are still runny. Use a slotted spoon to transfer the poached eggs to a paper towel-lined plate to drain.

While the eggs are poaching, mix 1 cup of Greek yogurt with the minced garlic, fresh dill, fresh mint, lemon juice, salt, and pepper to taste. Spread the yogurt mixture evenly on a serving plate.

In a small saucepan, melt the unsalted butter with the extra-virgin olive oil over medium heat. Once the butter starts to foam, add the Aleppo pepper and paprika. Stir for about 1 minute until the spices are fragrant and the butter turns a deep red color. Remove from heat.

Place the poached eggs on top of the yogurt mixture. Drizzle the spiced butter over the eggs and yogurt. Sprinkle with crumbled feta cheese and garnish with fresh herbs. Serve immediately with toasted sourdough bread on the side for dipping.

Sourdough Waffles with Berry Compote and Orange-Honey Crème Fraîche

For the Waffles:

1 cup sourdough discard (240 grams)

1 cup all-purpose flour (120 grams)

1 tablespoon sugar (12 grams)

1 teaspoon baking powder (4 grams)

1/2 teaspoon baking soda (2 grams)

1 teaspoon salt (6 grams)

1 cup buttermilk (240 grams)

1 large egg (50 grams)

1/4 cup unsalted butter, melted (60 grams)

1 teaspoon vanilla extract (5 grams)

For the Berry Compote:

2 cups mixed berries (strawberries, blueberries, raspberries, and blackberries)

1/4 cup honey

1/4 cup water

1 tablespoon fresh lemon juice

1/2 teaspoon ground cinnamon

For the Orange-Honey Crème Fraîche:

1 cup crème fraîche

2 tablespoons honey

Zest of 1 orange

1 tablespoon fresh orange juice

Garnishes:

Fresh mint leaves

Edible flowers (optional)

Powdered sugar (optional)

Toasted nuts, such as almonds or pistachios (optional)

In a large bowl, whisk together sourdough discard, flour, sugar, baking powder, baking soda, and salt. In a separate bowl, combine buttermilk, egg, melted butter, and vanilla extract. Pour the wet ingredients into the dry and stir until just combined, leaving the batter slightly lumpy. Preheat your waffle iron and lightly grease it. Pour the batter into the preheated waffle iron and cook until golden brown and crisp. Keep the cooked waffles warm in a low oven.

For the berry compote, combine mixed berries, honey, water, lemon juice, and ground cinnamon in a medium saucepan. Cook over medium heat, stirring occasionally, until the berries are soft and the mixture has thickened, about 10-15 minutes. Let cool slightly. In a medium bowl, mix crème fraîche with honey, orange zest, and orange juice until smooth and creamy.

To serve, place a waffle on each plate, top with a generous spoonful of berry compote, and add a dollop of orange-honey crème fraîche. Garnish with fresh mint leaves, edible flowers, toasted nuts, and a dusting of powdered sugar if desired. Enjoy!

Featured Dovetail Plate