It’s finally fall! We hope your harvest is happy and abundant.
What’s Fresh? This week Squirrel is going nuts about… NEW NOSH Sweet and Savory Nut Mixes, pumpkin lattes at Boro Sweet Spot, and white eggplant!
Post Apples CSA‘s white eggplant is a little sweeter than its purple cousin, and excellent for baba ghanoush. Check out thisvegetarian recipefrom the Vegetarian Ginger!
Chèvre Scrambled Eggs
This week, our staff member Livia, is sharing her signature simple and hearty scrambled egg recipe, sure to please all the goat-cheese lovers out there!
Total Time: 15 mins
1 pad of butter
5-8 cherry tomatoes
1/3 cup of milk
Chèvre (Garlic + Chives) 3 tbsps depending on Chef’s preference.
Microgreens— Sunflower, Radish, Mixed etc. It is up to you!
Turn your stove on medium heat. I have an electric stove and I usually keep it on 4-5.
Prepare your skillet with a small pad of butter or by drizzling an oil of your choice.
Cut the cherry tomatoes in half and sauté 3-5 minutes.
In a bowl, mix milk and eggs until the consistency is even.
Once the tomatoes are deflated, pour egg mixture in the skillet. Let sit for 1 minute before stirring in order to build the fluffy texture of the eggs.
Cut your desired amount of chèvre.
Wash and dry your microgreens.
Drop in the cheese and microgreens once the eggs are half cooked. The goey texture will melt right in and help flavor the eggs. The microgreens can also be added separately after the eggs are cooked if you prefer them fresh and crisp.
Salt & pepper your eggs and cook until the eggs are all a solid color and the microgreens are soft.