Asparagus Scramble
Incorporate the flavor of our asparagus into breakfast with this asparagus scramble. Find this recipe and others, when you visit us at the farmstand, in a stack of cards next to the fruit and vegetables:
1 tablespoon olive oil
4-5 spears asparagus, diced
2 fresh eggs
2 corn tortillas
Parmesan cheese
1. Add olive oil to frying pan on medium heat.
2. Once the oil is hot, add the asparagus.
3. Cook the asparagus until desired doneness.
4. Warm the tortillas in microwave or broiler.
5. Lower the temperature of the pan to low.
6. Add the eggs to the frying pan and start stirring. Cook to desired egg firmness.
7. Place warm tortillas on a plate and divide scramble between tortillas.
8. Sprinkle parmesan cheese on top.
Serves 1.
Other options:
Add some ham or bacon. Change up the cheese by using Colby Jack or mozzarella. Add some salsa or hot sauce as a finishing touch. In place of tortillas, use a roll, a wrap, or toast.
Strawberries
Northport Farmers Market
We are pleased once again to be at the , Saturday June 10, 8AM to noon, located on picturesque Northport Harbor. This farmers market has a varied selection of high-quality foods and goods on offer, with the added bonus that you can watch the boats going in and out of the harbor. We will have greenhouse tomatoes, asparagus, rhubarb, cucumbers, strawberries, donuts, pies, teabreads, scones, jams, and honey.
www.facebook.com/Northport-Farmers-Market-653152611365554
June 5 · Clams.
Cutchogue-New Suffolk Historical Council
This rope bedstead is part of an exciting new interpretation that the Cutchogue-New Suffolk Historical Council is giving to the Old House on the Village Green in Cutchogue. The Council also has a newly revamped website and several upcoming events, and will open the structures on the Village Green for tours toward the end of June. Wickham’s Fruit Farm extends warm well wishes to the Council on the occasion of this new interpretation of the most important piece of early material culture on the North Fork of Long Island.
www.cutchoguenewsuffolkhistory.org/blog
tomato-basil soup
June 1 ·
Tomatoes and basil are a match made at Wickham’s Fruit Farm. Here’s how to make a piquant tomato-basil soup, adapted from www.garnishandglaze.com :
1 medium yellow onion, chopped
2 tablespoons olive oil
2 tablespoons butter
4 cloves garlic, minced
6 large whole tomatoes
3/4 cup chicken broth
2 tablespoons tomato paste
1 tablespoon brown sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried oregano
1 bay leaf
1/3 cup heavy cream
8 large fresh basil leaves
1. In a large pot, heat oil and butter over medium heat and sauté onions until translucent (about 4-5 minutes). Add garlic and cook another 30 seconds.
2. Skin the whole tomatoes and break them apart with hands or the back of a wooden spoon. Stir in the tomatoes with chicken broth, tomato paste, brown sugar, baking soda, salt, pepper, oregano, and bay leaf. Bring to a simmer over medium to medium-low heat for 10-15 minutes until thickened and then remove from the heat.
3. Add the cream and basil leaves and puree in batches in a blender or with a hand blender until smooth. Serve garnished with fresh basil and grated Parmesan or Asiago cheese and a side grilled cheese sandwich.
Makes 4 large bowls of soup or 6 cup-size servings.
Strawberries
