Farmer’s Market Demo Review!

My sister, Savannah, and I at the Webb City Farmer’s Market

Good Morning Friends!

I hope you all are enjoying this great Saturday! We will be headed to our first t-ball game soon but I wanted to do a quick review of the cooking demo from the Webb City Farmer’s Market last Saturday plus give you the recipe! Enjoy!

I was so honored when I was asked to do a cooking demo for the market. I shop there frequently and I’m always excited to showcase the yummy foods you can make with all natural, fresh ingredients. The recipe I made was for my “Mean Green Breakfast Scramble”. It was very simple, yet tasty and used fresh market ingredients. See below for the recipe…

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What I love best about the farmer’s market is the atmosphere. Everyone is so friendly and ready to enjoy each other’s company bright and early! When I arrived to get prepared for the demo, the volunteer staff was very friendly and help me get steered in the right direction to get my tables ready (Thank you for that!!). In addition, the local vendors are always so pleasant and helpful – not to mention they have wonderful varieties of meats, produce, crafts and other goods! There is a real sense of unity there. I had numerous vendors come to try my samples as well as give great feedback and suggestions. Everyone seems to have a great time and that makes the customers enjoy it as well.

Overall, I had a great time! Big thanks go to my mom and sister for helping me get ready and serve the samples. I can’t forget about my husband either; he had to corral the munchkins all morning! I think we figured that we served over 150 samples that morning so I’d say it was successful! We left tired, with no leftovers and with big smiles! I can’t wait to do it again!

Here’s the recipe that I served – it’s an easy scramble that’s perfect for a busy morning but nice enough for even Mother’s Day tomorrow!

MEAN GREEN BREAKFAST SCRAMBLE (makes 4 servings)

1 large potato, white or red, peeled and diced
1 large sweet potato, peeled and diced
2 Tbsp coconut oil or olive oil
2-3 cups greens (I used fresh market kale)
2 large eggs (I used fresh market eggs)
1 Tbsp fresh parsley, finely chopped
1 tsp ground sage
1 tsp garlic or sea salt
1/2 tsp black pepper

  • In a large skillet, saute potatoes in oil. Add in finely chopped greens, parsley, sage, salt and pepper.
  • Saute over low-medium heat for about 15 minutes or until potatoes are soft and start to brown.
  • Crack the eggs on top of the potato mixture and cook for an additional 6-8 minutes. Stir occasionally to make sure the eggs are completely cooked.

I also put together some other flavor combinations that are easy to substitute with the original recipe. Here they are:

Sweet & Spicy Hash (egg free): Potatoes (sweet and white), apples, kale, turmeric, cinnamon and cloves.

Loaded Veggie Scramble: Potatoes (white only), kale, asparagus, roasted red peppers, eggs.

Savory Scramble with Sausage: Sausage, sage, oregano, thyme, potatoes (white), spinach or kale, eggs, goat cheese.

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My favorite coconut oil – Tropical Traditions

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