A bit of locavoraciousness for this evening’s meal:
Stinging nettles and spring garlic from the garden, plus eggs from my friend Amanda Svec at Star Grazing in SD beaten with some raw milk from the farm where she works. I added salt, pepper, and a grating of nutmeg to the egg mixture and wilted the nettles in olive oil beforehand.
Melted some organic butter in the pan, poured in the eggs, added chopped garlic greens and nettles, and dolloped little hunks of goat cheese on top. When the bottom was set, I transferred the pan the the broiler to finish it off.
Why go out when you can eat this well at home?