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Everything is Better With Bacon

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At least that is what you hear on TV constantly. It is why I keep a small package of thick cut bacon from Boarman in the freezer. I buy only 5-6 slices, freeze them, then take it out and cut off a few squares to add to dishes as they are being made. Like last night’s frittata.

My first Southern SOLE Food Challenge meal. A mostly local meal, with a few exceptions when putting it together. We got a boatload of chard in this week’s CSA delivery. It needed to be used in something that would highlight its earthiness, but also I wanted to balance it with a little creaminess. South Mountain Creamery to the rescue.

Mozzarella, peach ice cream and provolone from SMC

We made a trip to Hagerstown to the outlets today so stopped at the creamery on the way back. The outlets and the creamery are both off Alt. US 40, about 10 miles apart. My hubby had to get an ice cream cone, and we watched them milking cows. I also picked up two chicken leg quarters to use for Sunday night supper with some of the collard greens from the CSA. So, I get two nights meals mostly local. I miss South Mountain being at the Glenwood market.

Back to the bacon, though.

The frittata was made with eggs from TLV Farm, bought Friday at the hospital farmers market. First, I put Love Dove Farms scallions in a pan with a bit of oil, and added the equivalent of two slices of bacon, just cut off in one inch sections from the frozen package. The one inch squares will defrost and cook quickly in the skillet, giving the scallions that bacony taste. I used about 12 ounces of the chard, wilting it on top of the bacon and scallions. A little salt and pepper.

I then mixed 6 extra large eggs with a couple of ounces of milk, and two tablespoons of my recently made garlic scape pesto. Poured all of it into the pan. Let it start to set.

Then added: leftover cheeses. Firefly Farms chevre, and Bowling Green Farms feta. Totaled about 8 ounces of cheese. While we were driving home, I decided to investigate England Acres Farm as a source for meat in the future. They run a farm stand on weekends attached to their historic farm, just west of Mt. Airy.

If you are in the market for fresh chicken this week, their Cornish Rock X chickens, first batch, will be ready on the 6th. While talking to the women who run the farm stand, I found out that they would start processing and selling chickens this week. They already sold out of this week’s eggs before I stopped there at 3 pm Saturday. They do a brisk business and also carry Trickling Springs dairy items, and some amazing goat cheeses from Obergood in Sharpsburg.

I picked up a couple of greenhouse tomatoes there, one of which ended up on top of the frittata, with thin slices of the South Mountain mozzarella. Under the broiler to melt the cheese, and finish the top of the frittata.

Finished off and served with a 2010 Linden Seyval, a hybrid grape that has a citrusy taste. This wine, well balanced and relatively low in alchol, at 12.7%, went well with the frittata, and cut through that richness of the mozzarella. The greenhouse tomato had that hint of acid, and actually tasted like tomato. A promise of what we will be getting in just a few weeks from my garden.

hocofood@@@

About AnnieRie

Retired, I am following my dream of living in quiet west Howard County, a rural oasis, not far from the urban chaos, but just far enough. I love to cook, bake, garden, and travel. I volunteer at Howard County Conservancy. I lead nature hikes, manage programs and show children all the wonders of nature, and the agricultural connection to their food.

3 responses »

  1. That frittata looks lovely! And yes, everything IS better with bacon 🙂

    Reply
  2. Completely agree with the title of your post!

    Reply
  3. The title of this post cracked me up. It IS my rescue. Two of us don’t eat bacon and for the other three, bacon makes everything better. I also keep some thick cut on hand for things like zucchini soup.

    Reply

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