As the cook-in-residence at our bed and breakfast, guests often ask for recipes. They also ask me which one is my favorite.
Since I get bored easily, I like switching up what I make for breakfast, sometimes creating my own recipes. It’s hard to settle on a favorite. Naming a favorite for a particular season would be easier, since I like to work with as many local ingredients as possible.
A few mornings ago, as I was standing over my well-seasoned cast-iron skillet, sautéing peppers, onions, potatoes and broccoli in unsalted butter from the Simply Natural Creamery, I finally had a good answer. I realized that the garden vegetable frittata is my favorite, but not for any other reason than I can name where all the ingredients come from, including the eggs. Although I belong to the Community Supported Agriculture program at Petals and Produce, that morning I had selected only vegetables and basil harvested from the inn’s garden.
I remember Craig Shelton, the first New Jersey chef to win the James Beard Award and an early leader in the farm-to-table movement, talk about the science of cooking. Shelton holds a degree in molecular biophysics and biochemistry from Yale. As many accolades as he has received, the chef told the small audience (and I paraphrase) that he can never replicate the taste of a strawberry, picked from his restaurant garden, still warm from the sun, perfectly made by God.
Last year, our first summer garden in North Carolina, a rainbow appeared after a steamy rain shower. There is now photo proof that the proverbial pot of gold at the end of the rainbow is the abundance of riches buried in our own backyard garden. And yours, of course.