Farmer’s Market Breakfast

roasted vegetables

I may vomit all over myself at the Brooklyn yuppie twee-ness of this post, but here goes none the less. I hate farmer’s markets. Call me crazy, but in one of the households I grew up in, meals were based around Smart and Final and 99 cents store items where the vegetables were with either on sale or frozen.

Grandma on the potatoes from the 99 cents store: “Just cut off the black parts.” Says the women who owns more fur coats than Cruella De Vil and drove a 1973 stingray corvette for 30 years.

Anyways, I find farmer’s markets annoying and expensive. Though if you’ve never been, you must check out the Hollywood Farmer’s Market in Los Angeles, that place is RIDICULOUS. There are 4 (yes four) separate vendors who sell mushrooms exclusively. We just don’t have the same variety and seasonal standouts on the East Coast.  The Farmer’s Markets in and around in New York city are not very impressive. Sorry, they just don’t hold a candle to the West Coast’s fertile valley.

Of course I want to support the farmers and eat chemical-free organic food but sometimes it’s just too much. There are too many tattooed women selling soaps and bearded men selling $25.00 cheese. Sorry to be all 19th century, but it’s TRUE. Farmer’s Markets bring out the worst in people (yes, mostly white affluent people but that’s another conversation for a different blog).  So, admittedly I don’t attend them often. Also…$7.00 for a pint of blueberries? Are you f****** kidding me?

But when I do I’m usually limited financially to herbs, beets, carrots and potatoes. Though I did find some REALLY pretty sugarplums at the Williamsburg Farmer’s market.

Sugar plums

Here are some simple recipes to make with your Saturday or Sunday market bounty.


Roasted Potatoes, Purple Carrots and Onions

Serves 2

You will need:

4 small fancy heirloom potatoes (something with a fancy name like “Golden Ore” or “Purple Haze”

6 medium-sized purple carrots (stems removed)

2 small sweet red onions

4 Tablespoons olive oil

1 teaspoon rock salt

1/2 teaspoon Harissa (optional)


1. Preheat oven to 400 degrees.

2. Cut potatoes and onions into 1-inch cubes. Toss in a large bowl with olive oil. Optional: add Harissa and toss.

3. Spread out potatoes and onions on a baking sheet next to the carrots (leave whole) and drizzle extra oil. Sprinkle salt all over and cook for 20 minutes.

4. After 20 minutes use a metal spatula to move the vegetables around a bit and smash them down with a metal spatula. Cook for another 10-25 minutes depending on your desired level of crispyness. You’ll need to check them every 5 minutes or so by removing a potato and tasting it. The carrots should almost look shriveled when roasted properly.



Scrambled Eggs with Pesto

Serves 2 – makes about 3/4 cup of pesto so serve it with pasta for tomorrow’s dinner

You will need:

1 large bunch basil (about 4 cups of separated leaves)

1 clove garlic (buy the organic expensive one, it makes all the difference)

1/4 cup good olive oil

1/4 cup grated Parmesan (I like the large shavings)

1 Tablespoon pine nuts

about 1/4 teaspoon salt to taste

4 farm fresh eggs

1 Tablespoon butter

pesto time


1. In the bowl of  a food processor, blend the basil leaves, garlic and olive oil by pulsing for about 10 seconds. Then add the Parmesan, pine nuts and salt and pulse for another 10-15 seconds until a chunky paste is formed. Add a tiny bit of salt and then pulse once and taste. Repeat until it’s salted to your taste.

2. Heat a small nonstick pan over medium heat. Whisk the eggs together in a bowl.

3. When the pan is hot, add the butter and eggs. Stir with a wooden spatula for 30 seconds and then add 2 heaping (this means generous or slightly more than the indicated amount) tablespoons of the pesto. Serve immediately with roasted vegetables and a meat of your choice. I like the “Long Dong” sausages from the Meat Hook.


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