Inside-Out Omelets

PhotoGrid_1397627279439Whether celebrating Easter festivities, potlucks or brunch this coming weekend, or if you’re simply trying to eat more & more In Season~ local eggs offer a lot to your table. Stop by while we celebrate “Eggceptional Eggs” at Market.  We’ll be making Inside-Out Omelets!  Each delicious sample will be topped with a teeny dollop of sour cream and a few bits of sun dried tomato for color and zingy flavor.  Come out Thursday to Market ~ Runnymede Farms has reserved eggs for our demo.  Whistling Duck has a nice selection of spring greens:  spinach, kale, collards, dandelion, leeks, and some great storage carrots.  There’s also sun dried tomatoes called for.  With many farms to choose from, our Cooking Demonstrators should have an easy time gathering the fresh produce ingredients needed. Market is open 8:30-1:30 & Demo is between ten o’Clock ~about noon. Credit, Debit & Oregon Trail cards are accepted.

Inside-Out Omelets
Ingredients:

4 farm eggs
2 Tablespoons milk
Salt and freshly ground pepper
2 teaspoons olive oil
1/3 cup grated cheese
1/2 small carrot
1 small onion or 2 shallots, diced
1 cup fresh spring greens such as kale, chard, spinach
8 chive leaves or 1 scallion (green part only)
Sour cream
2 Tbs. diced sun dried tomatoes, optional garnish

Steps

1. Wash your hands.
2. Whisk eggs with milk, salt, pepper, and cheese in a bowl.
3. Heat 6-inch sauté pan over medium heat; add oil. Grate carrot into pan. Add onion and veggies of choice. Cook and stir until soft, 3-4 minutes.
4. Pour egg mixture over vegetables. Use a spatula to push cooked eggs to center of pan. Continue cooking and stirring until eggs are set, about 4 minutes.
5. Wash your hands.
6. To serve, spoon 2 Tablespoons egg into a sample cut. Top with a tiny dollop of sour cream and a sprinkle of sun dried tomatoes and snipped chives.

Recipe courtesy Michele Pryse, ACCESS Food Skills Educator

Spring has Sprung!

Celebrate the arrival of Spring at the Rogue Valley Growers & Crafters Markets. With increasing daylight, warmer temperatures and everyone heading to the outdoor markets, Spring is definitely in the air! Local nursery growers & area farmers bring a variety of perennials, gardening goods and flower & veggie starts direct from their fields to Market every week. Source your garden & planting needs locally. Head down to Market this week. Remember Credit, Debit & Oregon Trail cards are all accepted at the Market’s Information Booth. Cheers to the arrival of Spring!

Record Number of Vendors on Opening Day!

IMG_20140311_225839 - Copy  IMG_20140311_225406 IMG_20140311_230631 IMG_20140308_172127 IMG_20140311_112900IMG_20140311_230017 - Copy IMG_20140311_225221 IMG_20140312_174235Oh my! Mushrooms, Perennials, Veggies, Baked Goods, Fresh Roasted Coffees, Teas, Food Trucks, Handcrafted items & much much more! Record number of vendors came to the opening day of Tuesday Market in Ashland – Pictured here is a sample of goods from the roughly sixty vendors that came out for the first fresh air weekday Market (our weekly Tuesday Market) to open this season in Southern Oregon. As one of our Market Managers, Mary Ellen De Luca points out, people really enjoy coming to market for their one-stop shopping.  Join everyone at the Medford Armory for Opening Day at the Thursday Medford Rogue Valley Growers & Crafters Market ~ It’s finally here! Open 8:30AM-1:30PM. See locations & maps on the right hand sidebar —–>>>
What time will you make it out?

 

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