It's a sunny but cold day. Threats of snow in the mountains. We're picking brussels sprouts from the garden, and boy are they delicious! The spinach is starting to come up in the greenhouse, but it will be a while before it's big enough to eat. Today we helped a friend dig up an asparagus bed, transplant rhubarb and put three posts in concrete for kiwi vines. The fuel for this hard work was local food: Breakfast burritos. Lunch was potluck, so I brought an apple crisp that was about 90% local: local apples, pears, butter, flour (from Bluebird Farms in Eastern Washington), and local honey. Some oatmeal and the cinnamon were not local. You don't need a recipe for that - just google apple crisp and you'll get many recipes.
Makes two burritos
1/2-3/4 cup kale, trim the stem and chop fine (from our garden)
1 large shallot, sliced (Klesick Family Farms CSA box)
1 Tablespoon oil
3 eggs, lightly beaten (local, organic)
Salt and freshly ground pepper
grated cheese (Greenbank Farms, organic cheddar)
1 whole wheat tortillas, see note
Heat oil in a medium cast iron frying pan over medium heat. Saute the kale about 3 minutes, stirring frequently, until it is starting to wilt. Add the shallots and cook about 2-3 more minutes. Pour in the eggs and stir gently but constantly until eggs are done. Add salt and pepper to taste.
Sprinkle cheese over each tortilla, and heat in microwave or under broiler until melted. Divide the eggs between the tortilla, and roll up around the filling. The combination of the kale and shallots is a very good flavor compliment.
You could top with salsa and or sour cream if you wish. Especially if you have homemade salsa. Yum!
Note: I found "Guerrero" brand whole wheat tortilla. The package says they are "baked in your local bakery." Now, I don't really believe that, but at least they are trying. Being strictly local would probably mean putting the eggs between two slices of local toasted bread. Unless someone knows of a local tortilla factory?