I've been fascinated by the idea of a strata since seeing them on the menu at Green Bay favorite, Two Birds Bakery Cafe, but making one for myself at home seemed such a daunting task since so many recipes for strata are for large, family size casseroles meant to feed a gaggle of people on a special morning. This is not that kind of recipe. This recipe is for those that want to treat themselves. 

It's also made with more than 90% local ingredients. From the eggs to the bread, nearly everything was purchased from our local farmers in Northeast Wisconsin. If you're in the area and interested in recreating this recipe loyally, keep an eye out for most of these Ingredients with your Green Bay Saturday Morning Farmers' Market vendors. Special shout outs are due to Adam's Heirlooms and Voyageur Sourdough since most of the ingredients for this recipes are sourced from their stands. 

The cherry tomatoes coming from DC Farm for Vets have been at the top of my shopping list for weeks now, and I have normally been consuming them as part of a salad or on top of some tacos or nachos. This week, however, I let my container start to go too far. How could I best use the remainder before they were unusable without invoking the ghost of the viral feta pasta?

I saw the key to the puzzle in my cheese drawer– garlic and herb goat cheese. Thus, this savory galette was born. I will say that it does not refrigerate well, so if you make it yourself, it may be best shared with a crowd. The ingredients are simple, and I find them in my fridge often enough that I may wind up making this next time I have company.

Full recipe below the break!

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Walking Onions from Adam’s Heirlooms were one of the first ingredients that I have never seen prior at any other farmers’ market stand since I started visiting other markets in Illinois over ten years ago. These onions self propagate in the field after the seeds at the top of the plant become too heavy and the stalk falls over. I find the taste to be similar to that of a shallot the closer you get to the root end, but like all bulb onion varieties, it has greens to be used in a variety of ways.

These fritters utilize the hard stalk of the walking onion through to the sturdier greens to add crunch to the soft interior. For the size of the provided recipe, only one walking onion came down to a ¼ cup of sliced onion. Depending on the size you get at the market, you may need more or you may need less. Adam’s were massive this year!

This recipe also utilizes one of my favorite varieties of cheese from Kickaas Cheese, another regional Farmers’ Market vendor. Their chipotle cheddar is one of my favorites that I always try to keep in my refrigerator this time of year, but feel free to try other types of cheese in its place. The texture of the batter stops bleed from a grated cheddar.

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