Western Mass style with homemade lacto-fermented pickles
Wheeler grown macerated blueberries
Macerated Shelburne peaches

Mild onion flavor, sweet and a bit of heat.

Nice combo.

I can assure you the rats got to nibble on this one after I chucked it off the balcony.

This was a promising breakfast of a simple baked egg & rosemary. The egg tasted great, and the complete package looked great. However I HIGHLY recommend never using 100% semolina flour when you’re looking to achieve a nice, flaky, pastry consistency to hold your breakfast. The semolina flour produced a very grainy texture (obviously). If you’ve never used semolina flour before, the grain consistency is close corn meal.

I should have known better, but I had so much semolina flour I went with it.

I’m not one to ever brag but, I make a better omelette than your favorite restaurant. After years of eating mediocre breakfasts’, brunch’s and bigfoot sized omelette’s I had to put my foot down. It was time to take matters into my own hands. I’m not a fan of teflon pans but having one in your arsenal is almost essential for this cause.

The star this morning is the fresh Goat Rising cheese inside. Hailing from a super tiny family farm in Charlemont on the Mohawk trail, this goat cheese is honestly heavenly. It is so smooth, crisp and packed with great garlic flavor it is the perfect compliment to your favorite cracker OR even my new favorite omelette.

Prep before hand is easy, in a saute pan I fired up a bit of fresh picked kale, 1 pepper, garlic and snipped chives. Bring them to temp to soften them through just enough. Whisk two cracked eggs with a touch of milk. Pour into your pan and rotate to get the mixed egg to evenly distribute. When the edges start to crisp make a line down the middle with your kale mixture and liberally dollop your goat cheese. Use the pan to fold your omelette onto the plate. Garnish with fresh parsley, snipped chives bacon & slices of Asian pear.

A few of these were made for friends one morning in Western MA, one diner gasped “this is decadent,” while slowly eating this omelette…

Let me state right now that week 9 makes us feel good inside. The Salted Cod had a half work day on week 9’s pickup date so we took our bike down to central square to make the pickup. Little did we know that it would be this large.

Corn, this was some great corn, very sweet with small kernels. We almost ate a weeks worth of corn in one sitting. Steamed for a 5 minutes lots of good butter, sea salt and black pepper.Made a quick lunch of sauteed squash, spring onions and rice for lunch.

We’ve also attempted to make kimchi with our napa cabbage. Unfortunately we had a bad recipe and it’s not looking too good.

A great Sunday breakfast with our potatoes and onions.

Finally we made a nice fresh sauce with our squash, onions, mizuna and corn. We even threw a corn cob in the sauce for extra flavor! Very nice!