Celebrate the culture of agriculture & share skills (Growing! Cooking! Eating!)

HOMEGROWN Fair Submission: Recipes - Brunch for Two!

Brunch is my favorite meal of the week.  I long for those lazy weekends mornings with nowhere to go and nothing to do, so that I can peruse the Saturday Farmers' Markets and pick up local goodies for brunch.  This weekend, I took stock of the weekly CSA share from Parker Farm in Lunenburg, MA and supplemented the gorgeous white potatoes, green onions, and curly parsley with some local Backyard Farms tomatoes, grown in Madison, ME, eggs from a farmer in Lynn, MA, parmesan from Formaggio's in Cambridge, MA, and dill from a container garden.  The result? A hearty, homegrown brunch for two!


Ingredients List:


HOMEGROWN Homefries and Eggs




-White potatoes - cubed

-Green onions - chopped

-Fresh dill - finely chopped

-Curly parsley - finely chopped

-Salt and pepper to taste



Parboil the potatoes until just soft.  Toss green onions in a hot, buttered skillet until tender.  Add parboiled potatoes and cook until browned.  Top with salt, pepper, dill and parsley to taste.




-4-6 Eggs

-Green onions - diced

-Tomatoes - diced

-Parmesan - shaved

-Chives - finely chopped

-Salt and pepper to taste

-Whole milk



Whisk your eggs and milk in a bowl with salt and pepper.  Add egg mixture to hot, buttered skillet.  Once eggs begin to cook, scramble any which way you like. Top with fresh onion, tomato, parmesan, and salt and pepper to taste.  

(*Can alternately be made into an omelette. Just as satisfying)


Serve with fresh orange juice, coffee, and crank your brunch tunes (we went with Neil Young's classic Harvest).  It's a great way to kick off a weekend afternoon, and a good way to get local foods into your meal! 



On Sunday, in the same local food spirit, we made a quick and easy breakfast before heading out to enjoy the sun.  We used the ends of a loaf of cinnamon raisin bread from When Pig's Fly in Somerville, MA for french toast.  It's a quick, easy, and filling breakfast! We whisked up a batter of the rest of the dozen eggs from a Lynn, MA farm, whole milk from Thatcher Farm in Milton, MA, some cinnamon and a pinch of salt, and topped the toast with local maple syrup from the Davis Sq. Farmers' Market, strawberry preserves from Henrietta's Table and a few orange slices.  We put on Rumours by Fleetwood Mac and dug in to the sticky goodness!


French Toast


-4-6 slices cinnamon raisin toast (slightly stale brioche also works wonders!)

-4-6 eggs

-1 c. whole milk

-1 t. cinnamon

-Pinch of salt



Batter bread and set in hot, buttered skillet.  Fry on each side until golden brown.  Top with preserves, syrup (or peanut butter).  Serve with fresh fruit.




Views: 172

Comment by Cornelia on July 21, 2011 at 10:31am
Yummo!! Beautiful presentation, too!!
Comment by Lizz on October 28, 2011 at 9:36am
this is making me very hungry!


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