Apologies for not getting this post to you sooner. This long weekend has been relaxing and renewing for me, and I've wanted to soak up every minute of it, which I just can't do in front of the computer.
This is the issue with being a food blogger who loves seasonal produce: the time of the year that I have the most to talk about (now-November) is also the time that I have the least interest in sitting in front of a computer.
Don't pity me too much. I have been going to farmer's market, tending our backyard plots (between bouts of rain) and reading this book voraciously. (It's getting really hard to read books like this and keep my day job. I hadn't heard of a saltwater farm, where the farmer's land includes the sea in front of their property, before reading this book but now I feel the strong urge to leave everything I've ever known and buy one.)
We've been busily preparing for the baby girl, too. Last night, at 21 weeks and 3 days into this whole thing, Tim finally got to feel the baby kick. The expression on his face is a memory that I expect to replay in my mind for the rest of my life. I'll never forget the moment I first felt her move inside me, when the whole pregnancy suddenly became physical after months of feeling like it was all in my head. Now we spend entirely too much time with both hands on my belly trying to coax her into another big kick.
I also spent a full day hitting up five thrift stores with my mother getting the nursery ready. My parents are gifting us the crib, and we were lucky enough to find almost everything we need for the room for very little money. We found a beautiful vintage rocker for only $30. I'll make a cushion and pillow to make it softer, but it's already surprisingly comfortable.
We're using this bird print for inspiration and trying to pick the perfect shade of robin's egg blue for the room. I am absolutely terrible at choosing paint colors and will leave the final decision up to Tim and the bff.
We found some lace curtains for $3 each and will be combining them with white shades to keep the light out. I just love their scalloped edges. The boxes will be painted white and filled with little books, and hung in a different way.
We found this pretty little mirror but don't know where it'll go yet. (You can almost see my little bump in this picture...) The rose mirror was a Christmas gift and should go perfectly in this room. That scroll of paper is old bathroom wall paper and I'm adamant about finding a place for some of it in this room.
We also found a big gold mirror at Goodwill, and will hang it above this dresser which will double as a changing table. The dresser was a hand-me-down from my mother, who refinished it years ago.
I know lots of new parents walk into a store and buy a set of matching furniture, but this is just not our style. I like a room to look personal and most of all simple, so we're letting each little piece come to us as it will. We still have a few months before we have to worry too much about having everything all ready, and know she'll be spending the first few weeks in our bedroom with us anyway, so putting the nursery together has been more fun than I expected it to be.
Oh and speaking of baby, here's her profile. You can see her BRAIN, and that's her hand on the right.
All this nesting and gardening has made me hungry but also exhausted, so I've been throwing together simple meals with two of the best parts of spring: eggs and asparagus. We're lucky to be able to get good local pastured eggs all year, but asparagus is very much a fleeting treat and it's finally at its peak here. We bought a bunch from Echollective (a farm that is, no exaggeration, 10 blocks from my house) and used it for three dinners straight.
First I'll share photos and instructions for these two quick dinners, and then, since Jill asked for it (read her blog!) I'll post the recipe for the frittata but don't have pictures since it got composed and eaten far too quickly.
Dinner one is as basic as it gets: scrambled eggs.
Scrambled Eggs with Spinach and Asparagus
For each serving:
2-4 stalks asparagus
1 large handful fresh spinach (you can use frozen if you want, but be sure to drain it very well)
1/2 shallot or green onion
2 tbsp. milk or cream (non-dairy alternatives are fine)
1-2 tbsp. sour cream or cream cheese (optional)
a handful of herbs, especially chives
salt and pepper
Note: It's always best to have your eggs and dairy at room temperature. Leave them out for around half an hour before you start cooking and you'll have much better results. They won't stick to the pan as much, and will blend with other ingredients more easily.
You'll have to decide the ratio of green to egg that you prefer. I'm mostly interested in the green stuff here, so the eggs just barely brought everything together. If you prefer mostly eggs with the vegetables as a complement, halve the greens or increase the eggs.
Fresh spinach from the market is so dark and green, not to mention full of iron.
Cut off the bottom part of the asparagus and remove any length of the end that is woody and hard. Chop up the stalks into equally sized pieces. This can be tricky because they're all different, so make sure the thinner stalks are cut into longer pieces and the thicker ones are shorter. The tips also cook more quickly than the stalks. Slice up the shallot.
I cook my eggs in cast iron because it's the best non-stick surface I have. I don't cook with teflon, and a properly seasoned cast iron skillet works just as well. (Though it is a major pain to photograph because it sucks up light like a black hole, so apologies for the less than stellar photos.)
Melt 1-2 tbsp. butter or oil in the pan and add the asparagus and shallot. Season with salt and pepper.
Once the shallots are starting to melt and the asparagus is bright green but still firm, add your chopped spinach leaves. They will begin to wilt.
As the vegetables are cooking, mix your eggs with your milk and sour cream. The milk helps keep the eggs moist and light, and the sour cream or cream cheese gives them richness. (Again, these will come together much more easily if they are all at room temperature. If the sour cream is cold, it will be very difficult to whisk into the eggs.) If you want to add any herbs, add them to the egg mixture.
Once the spinach is all wilted and the asparagus is as cooked as you like it, pour the eggs evenly throughout the pan, covering all of the ingredients. Season with salt and pepper. Let the eggs sit until the bottom layer is fully cooked. Then, use your spatula to slowly scrape up the bottom layer of eggs while you shake the pan back and forth. Scraping the eggs will create your 'curd' and shaking the pan will redistribute the uncooked eggs. Keep repeating this cycle of letting the bottom layer form the curds and scraping it up until everything is just less than cooked through, around one minute. They will look slightly underdone, but I promise you they will keep cooking once you remove them from the pan.
Sprinkle with cheese if you want, or serve as is with crusty bread. (Hot sauce wouldn't be a bad idea either.) Scrambled eggs should be fluffy, light, creamy, and moist. They should never be browned or firm.
The second easy egg dinner is one I've featured on here before: baked eggs. Those baked eggs included bacon and goat cheese, so you should check them out if you're a meat eater.
Baked eggs are a great quick dinner because they're so easy to throw together and it takes the same amount of time to make one as it does to make 20.
Use any oven-safe dish you have, but keep it in proportion to the egg yolk. These little ramekins hold less than half a cup of liquid. If you use a bigger container, use more eggs. You want them to be as deep as the yolk so it's buffered from the heat by white.
Some people bake eggs in a water bath, and this is a great idea because it bakes them more gently and you're less likely to overcook the eggs. That said, water baths are a pain in the butt and sort of ruin the point of a quick and easy dinner, so I skipped it.
Baked Eggs with Asparagus
1 stalk asparagus
1-3 tbsp. dry cheese, grated (Pecorino or Parmesian would be best)
1 tsp. milk
1 tsp. butter
any herbs you like (chives get along really well with eggs)
salt and pepper
Preheat your oven to 350.
Sautee your asparagus in a pan. If you like onions or shallots, you could include them too.
Begin by greasing your ramekin with butter or cooking spray. Add half of the cheese to the bottom.
Add your asparagus.
Add your egg and your milk.
Add some salt and pepper, and cover with the remaining cheese.
I love to put a little asparagus tip on top because the leaves get crunchy and delicious, and it just looks special.
Put your ramekins on a sheet pan just in case they bubble over. I do this with most things I bake because it's much easier to clean a sheet pan than the bottom of your oven.
Bake the eggs until the whites are cooked almost entirely (remember there's carryover cooking after you pull them out of the oven) and the yolks are still liquidy, for us around 15 minutes. You can adjust this time to have a more or less done egg.
Crack into the eggs once they're cooled a bit with a spoon, and serve with crusty bread.
We had ours with a big plate of radishes since we're up to our ears in them.
Finally, a quick frittata recipe. (See my recipe for another asparagus frittata with miso and shitake mushrooms here.)
Serves around 10 as a side, 6 as a main.
1/2 c. milk
1/3 c. sour cream or cream cheese
1 bunch asparagus, chopped
1 leek, green parts only, washed thoroughly and thinly sliced
1 shallot or half of a small onion, chopped
1-2 c. crimini mushrooms, sliced
2+1 tbsp. butter
1/4 c. cheese of your choice
salt and pepper
Heat your oven to 350.
Melt the 2 tbsp. butter in your cast iron pan. Add the onions and leeks, season with salt and pepper, and cook in the butter until they melt. Once the leeks are translucent but not brown, add the asparagus.
Meanwhile, combine the eggs, milk, and sour cream. Season well with salt and pepper.
Once the asparagus is cooked to your liking, add the other tbsp. of butter. Once it's melted, add your egg mixture. It should come up most of the depth of the pan, leaving around 1 inch between the top of the mixture and the edge of the pan.
Sprinkle the top with cheese and bake until the eggs are cooked through, around 30 minutes. (Your cooking time may be very different, so check your frittata starting at 20 minutes and every five minutes thereafter. You can jiggle the pan to check for doneness. When they're cooked, the eggs in the middle will not wiggle.)
Remove the frittata from the oven and let it cool. Then slice it up like a pie and enjoy!
Eggs and asparagus are perfect spring foods, and I hope one of these recipes inspires you to make them this week.