So this morning, taking a walk in a dreary rain and thinking of making pie for breakfast, I saw something I hadn’t hoped to see for weeks: the tables and tents of the farmer’s market.
THE FARMER’S MARKET IS BACK!! You know you’re a nerd when this is the happiest part of the year for you. For other people, it’s football season or Christmas that gets ’em all excited. What gets me all revved up is local produce. Starter pots are like NFL draft picks for me.
So this is my breakfast, made with sausage from my hometown butcher and purple potatoes*, carrots and onions, and lettuce from my market trip this morning. I melted a bit of Victor, Montana’s Lifeline farms cheddar on top, too. Granted, this stretches the idea of local a tad, since the sausage came from Shepherd, Montana, which is a good 400 miles away. “Local” eating is a kind of a funny concept in this big-ass state. Anyway, here’s how to make something similar.
*A note on purple potatoes: they’re like any tater, except they’re packed with an antioxidant, anthocyanin, which might have healthy benefits. I don’t worry so much about that: I just think they’re really pretty and I like to eat ’em.
Sausage and Veggie Breakfast Fry (serves 2)
2 small potatoes, diced
1 carrot, diced
1/2 red onion, diced
Link of sausage
A few leaves of greens, if you like
Assorted spices: pepper, garlic salt
Boil potatoes and carrots. Meanwhile, heat oil in a skillet (preferably cast iron) and fry onions. When potatoes and carrots are tender, drain and add to skillet. Chuck in the chopped up sausage and fry the whole mess until sausage is cooked and vegetables are a bit crispy on the edges. Season with some pepper and garlic salt. Top with some shredded cheese, if you like.