One of my favorite cooking projects is a quick grilled flatbread– fresh bread without having to heat up the oven. This is especially great during the summer, and I’ve recently began mixing in herbs and other ingredients into the dough I typically use for this. To get the most out of my farmers’ market finds, I mixed in the chopped stems of the chive blossoms I got from Full Circle Community Farm in order to create these sour cream and chive blossom flatbreads. While this recipe is created to use up my chive blossoms, multiple herbs can be swapped in. Try your favorites once you’re comfortable!
Fellow Northeast Wisconsin types can further localize the recipe by buying Westby Sour Cream at many of our local grocery stores. Full recipe below the break!
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This Spring Allium Tart celebrates the bounty of Northeast Wisconsins’ farmers by highlighting the early crop of spring onions, garlic, and chives in a loosely folded sheet of puff pastry. There are many ways to make this your own– consider it a blueprint to a tasty brunch appetizer for a crowd of a table centerpiece for two that can highlight any delicate produce from our farmers’ market.
Today, we celebrate Adam’s Heirlooms and Full Circle Community Farm for their allium crop– multiple vendors at the Saturday Morning market also sell cheese. If you don’t already have a block of cheddar in the fridge like I did, consider Kickaas Cheese, Renard’s Cheese, or Arthur Bay Cheese Co. to further localize this recipe, Green Bay Folk. Recipe Below The Break!  Based on a ‘baked egg hash’ from the 1942 Cookbook ‘Thrifty Cooking in Wartime’, I made breakfast on July 12 with products mostly from my own garden or the Saturday Morning Farmer’s Market. Market Meals will be a new segment now that the growing season is in full, beautiful swing. We may even get more than one out each week.
This Pie Plate Hash is NOT a pretty breakfast, but it is a yummy one. We’ve tried it with several different flavor combinations since I started cooking from my vintage books, but this iteration came out the best. It's a satisfying breakfast that you can pull together quickly to feed two to three people. The two vendors that primarily supplied this redo of an old recipe are Cold Climate Farms, one of my favorite growers this season, and Full Circle Community Farm. Check them both out on Facebook, and if you’re in the Green Bay Area, at the Saturday Morning Market on Washington Street. Ingredients:
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