Thursday, August 9, 2012

Farm Fresh Treats for Breakfast

  Today, it's all about the goodness and bounty from the August garden, both my own small plot and the Golden Earthworm  offerings in my CSA box this week.  I get my vegetables from the Golden Earthworm Organic Farm in Jamesport . My fruit share comes from Briermere Farms.

   I have breakfast on my mind ! I'm allergic to eggs so  it's easy to become bored with breakfast.  When I need a change from cereal and fruit, I turn to these two recipes to mix it up a bit in the morning.

   Since I've been craving mint  all summer  and I discovered a patch of it in a dark corner of my yard, probably planted there by the garden fairies when we weren't looking, I've been harvesting and drying( and using )  it like crazy, adding it to everything.

  Here are two alternatives to eggs or cereal for breakfast.

                                Minted Peach  Smoothie

                 6 oz. to 8 oz. of  plain yogurt
                 1 juicy ripe peach
                 2 tbs. nuts (pecans are good)
                 4-6 ice cubes
                 fresh mint leaves to taste (5 or 6)
                 stevia as needed

                                      Blend together until smooth. Garnish with more
cinnamon and a sprig of mint.  Drink.


                                      Tofu Tomato Scrambler


        olive oil
        1 14 0z package of extra firm organic tofu
        1 large tomato, chopped
        1 onion
        2 jalapeno peppers
        1 red or green pepper
        2 tsp ground cumin
        1-2 tsp turmeric
        1 handful of fresh basil, chopped
OR a handful of mint leaves, chopped.
       lower sodium soy sauce
        3 0z. extra sharp cheddar cheese, cubed
        black pepper

Saute the onion, jalapenos, sweet pepper, cumin and turmeric in the olive oil for 2-3 minutes.

  Squeeze the water out of the tofu, crumble it and add to the pan with about 2 teaspoons of soy sauce.  Cook for a minute or two,  mixing ingredients thoroughly. 

    Add tomatoes, cheese and basil or mint.  Cover pan and cook for another minute or two until the cheese is melted and bubbly. 

 Add crushed black pepper to taste. This recipe makes enough for about 4-5 servings.  It keeps well and is easy to reheat.
Great for lunch too!

Variations on a theme:
      * Use celery or fennel instead of the pepper
      * Omit the jalapeno  and basil, add oregano and cayenne powder
      * Use feta instead of cheddar and add baby spinach with the basil

  In other words, experiment!

Thought for Today -  The harvest is indeed a gift from God and it's not necessary to wait until Thanksgiving to say 'thank you.'



  1. Peach juice running off my chin! Thanks for sharing the recipe, BHN! xxoo Nancy

  2. Thank you!!!! I'm always looking for ways to shake things up for breakfast! With a vegan child it's tough! This helps, TX

  3. Looks wonderful! I like veggies for breakfast at the peak of summer produce season, but I haven't done it this year. Thanks for the reminder!

  4. You have a delightful blog...I am reading your posts from newest to oldest tonight. And now you have made me hungry. Your tree photos from the arboretum were beautiful.

    1. Thanks so much for your kind words. I am delighted that you are enjoying my blog and I look forward to your photos in my 'in-box' They are like a small, unexpected gift , delivered through the miracle of the internet. don't you just love it?


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