On the Road

Please don’t feel neglected, hungry readers. We’ve been travelling. After emptying the pantry and freezers, saying goodbye to friends and farmers, and loading up the car, we’ve set out on an adventure to find a new homestead. Many have asked if the blog will continue and, while it certainly won’t be the same, we hope that you’ll stay with us as we write about setting up an entirely new food system in a different part of the country. When we are settled, look for new recipes and ‘how to’s.’ Until then, we invite you to check out all of our favorites in the updated seasonal recipe index.

Of course, road trips and eating go together. As we drive, we’ve been stopping to sample the local produce and using the Eat Well Guide when we don’t do our own campside cooking. Our route has taken us to some pretty amazing places. Stocked up on veggies and cheese at the Portland Market. Hit the Cowgirl Creamery and Bovine Bakery in Pt. Reyes. Waved hello to Alice in Berkeley at Chez Panisse. Had our minds positively blown by the carnival scene and peaches at the San Luis Obispo market. (And I’m writing this thanks to the public computer at Let it Grow, which stocks local produce, beans, flour eggs, meat, and more.)

Perhaps you too happen to be taking a journey this summer. Here’s a very forgiving recipe that only dirties one skillet and uses what you might find in that wreck of a backseat.

Skillet Strata

Serves 2-3 –

4 eggs
dash of milk
sprinkle of cheese
2 zucchini, grated or small dice
tops from green onions
old bread, cubed

  1. Add a little butter to your cast iron skillet over low heat on your campstove. When melted, add the cubed bread and saute until toasty and brown. Set aside on a large plate.
  2. Add a little more butter. Saute the zucchini until tender. Remove from pan and set aside on the plate.
  3. In a bowl, whisk (or fork) the eggs, milk cheese together. Fold in your bread and veggies. Melt a little more butter in the pan.
  4. Pour your egg mixture around the edge of the pan and into the center. Use the back of your spatula to turn up the edges and drain a little of the uncooked egg out from the center (as you would cook an omelet.) When it starts to look firm, divide it in half with the edge of your spatula and flip. Cook the other side for a few minutes and serve.

Happy trails.



2 thoughts on “On the Road

  1. I had a similar revelation this summer sitting by the open back of my car in French Glen, OR, frying up strips of corn tortilla with garlic, onion, and greens before tossing in scrambled egg. Ate it right out of a pan in the shade of a cottonwood tree and a visit by a large flicker.

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