Breakfast and a plug

Good morning, I'll start with the plug.  I have really enjoyed this winter CSA and all the good local products and produce it provides.  Fresh Fork Market is now taking spot holders for the summer CSA program.  The program runs from May - Oct and you will get packages on a weekly basis.  There are three levels: small, large and full shares.  The small share is $25/wk ($550 for the season).  This is a "traditional" CSA program with all the groceries picked by Fresh Fork and includes $30 worth of groceries per week.  The large share is $40/week or $880 up front.  This package includes the small package plus and you will get $50 worth of food every week.  Again, all the groceries are chosen by Fresh Fork. The full plan (which I am sharing with a collegue) is $50/week or $1100 up front.  This package is the most flexible plan as far as what you get.  You get the small package and then you choose what you get with it!  You get $60 worth of food every week.  We are excited to have the opportunity to customize our orders!

Take it from me, when they say you will get a certain $ amount of food, that is probably the minimum.  When we have gotten meat during the winter CSA, it has been worth far more than the stated value!  There have been weeks that we have gotten ground meats plus roasts plus cheese plus fresh pasta....and that doesn't include the produce, granola, eggs, etc that we've gotten.  So, this program is well worth the price.  One last note; you have the option of choosing omnivore, vegetarian or vegan packages as well.  This program can accomodate everyone!

If you are interested, go to http://www.myfreshfork.com/ to sign up.  Or contact Trevor Clatterbuck at Trevor@freshforkmarket.com.  Trevor's a great guy and will answer any questions you might have.

Now, onto breakfast:

Bacon Basil Eggs
Serves 2

• 2 large eggs*
• 2 egg whites*
• 4 slices thick-sliced bacon*
• 1/4 large tomato diced
• 4 large baby bellas, sliced
• 6 large leaves basil, chiffonade
• 3 thin slices Swiss cheese

Cook bacon; set aside.  Dice tomatoes, slice mushrooms, break up bacon and chiffonade basil.  In a small bowl, scramble the eggs and egg whites.  Drain bacon fat from pan, leaving about 1 tsp fat.  Add mushrooms to pan and saute.  Add tomatoes, bacon and basil to the pan; heat through.  Pour eggs over mixture, break up swiss over top.  Cook until eggs are just barely wet.  Serve with English muffin or other toast.

*CSA ingredients