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)

                 cinnamon

                 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.'