This is a truly challenging time of year to embrace the whole local eating, farm-to-table concept. Most of our local soil has been frozen for a few months, and many of us are already starting to tire of the steady winter diet of root vegetables. Pete’s Fine Foods makes it really easy to hold to your commitment of eating locally, even during the cold season. Each product in the produce section is labeled with its country and sometimes province of origin. It took me no time at all to pull together the ingredients for this frittata, perfect for a weekend brunch or a truly nourishing weeknight supper. I paired it with local chef Jason Lynch’s bacon jam and it was a total winter winner.
2 potatoes, preferably locally grown (any variety)
1 leek, halved and sliced thin
1 package Maritime Gourmet Mushrooms shiitake mushrooms, chopped
1 package RanCher Acres goat cheese feta
6 Coldspring Farm free range eggs
2 tablespoons milk
Salt and pepper, to taste
Chef Jason Lynch Bacon Jam, to serve
Preheat your oven to 400F. Peel and slice the potatoes into 1/4” thick slices. Arrange on a baking sheet and douse with a healthy glug of olive oil, along with a sprinkling of salt and pepper. Place in the oven and roast until golden and crispy on the bottom (10-15 minutes); flip and roast on the other side, to match.
In a cast iron skillet, lightly sauté the leeks until they are soft. Add the mushrooms and continue to sauté until they are mostly cooked. Arrange the potatoes atop the leeks and mushrooms, and sprinkle with crumbled goat cheese.
Scramble the eggs with the milk and season lightly with salt and pepper. Pour the eggs on top of the leek, potato and mushroom mixture, and place in the oven, still at 400F. Bake until cooked through and golden on top, or about 30 minutes.
Jessie is a writer, food lover and women’s wellness practitioner. She owns the Halifax-based Nalumana Women’s Wellness, and writes about all things food, wellness, parenting and adventure for a variety of publications, including her own blog, Purple House Cafe.