BY KRISTIN CELESTE SHROEGER, Local columnist
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---- — Today's recipe features local produce from 9 Bean Rows Farm, Birch Point Farm and locally produced products from Food for Thought and Leelanau Cheese.
Fromage Blanc Scrambled Egg Salad
Fresh local onion
Fresh local fingerling potatoes
Fresh local thyme
Local olive oil
Fresh local eggs
Local fromage blanc
Fresh local spicy salad greens
Mince ¼ c. onion. Slice ½ c. fingerling potatoes. Remove 1 t. thyme leaves from stems.
Heat 1 t. olive oil in a medium metal skillet. Add onion, potatoes and thyme. Cover and cook over medium heat for five minutes.
Whisk three eggs together with a sprinkle of sea salt and pepper.
Remove potatoes from skillet, add 1 t. olive oil and eggs and cook over medium heat for a few minutes until eggs are almost set. Remove skillet from heat and stir in 1 T. fromage blanc. Let eggs rest for 2 minutes.
Plate 2 c. spicy salad greens with potatoes, eggs and 1 t. fromage blanc.
Kristin Celeste Shroeger, of Traverse City, is the recipe creator, photographer, dishwasher and blogger of The Intentional Minimalist, a website encouraging farm-to-table cooking with local, seasonal and sustainable produce. Visit www.theintentionalminimalist.com for hundreds of seasonal farm-to-table recipes.
