Farmers Market Archives

Bite-Sized Breakfast Egg Cups at Farmers Market

August 31, 2022 By Morgan

Last weekend, we were invited to our local Farmers Market to do a cooking demonstration. We made bite-sized breakfast egg cups. Everyone wanted the recipe, but there really isn’t one. It’s whatever you have in the fridge plus eggs and cheese.

The Hutchinson Farmers Market is Wednesdays from 2:30-5:30p and Saturdays from 8a-12p and runs through Saturday, October 29th. To learn more visit their website.

Process:

Dice veggies, sauté over medium heat with a little oil (I used Pam spray, I find that with eggs it’s the best for nonstick outcomes, but I prefer olive oil, I have tried other brands than Pam and they just don’t perform as well).
Whisk eggs, cumin, garlic, salt, and pepper on the side (you can add milk, cream, or water to the eggs, but I did not).
Pour egg mixture over sautéd veggies, add a healthy-sized dollop of your favorite salsa, stir everything together.
Once eggs are almost done, sprinkle on cheese. Let melt.
Spoon into tortilla chip cups (we used Tostito Scoops, but there are others out there), don’t assemble too early or they’ll get soggy and cold).
If you’re not serving a crowd, you can put them into regular corn or flour tortillas for breakfast tacos. That’s what I normally do, but that is not ideal in a cooking demo.
Ideas for veggies: peppers, onions, mushrooms, zucchini, broccoli, cauliflower, potatoes, tomatoes, fresh herbs like dill and cilantro … basically anything you’d like in an omelette.

a vertically framed photograph shows a close up near overhead view of a clay coyote small skillet that is filled with diced vegetables. the skillet takes up almost the entirety of the photograph, yet the handle is still out of frame. the small skillet is sitting on a silver portable gas cooking burner. near the upper left corner of the photograph is part of a green pepper and part of a white onion. there is a part of a dark cutting cutting board and part of a large chefs knife visible. near the upper right corner is a clay coyote large tray, glazed in zappa. the tray is only partially visible with less then half of it in the photograph. the tray, the knife, the cutting board, the pepper and onion are all out of focus. the photograph is well lit with natural light

a vertically framed photograph shows a high angle, near overhead view of 3 pieces of clay coyote pottery being used to prepare an egg and diced vegetable dish. there is a clay coyote mixing bowl half full of beaten raw eggs resting on a black cutting board. the cutting knife is resting next to the mixing bowl and is also on the cutting board. the mixing bowl is near the upper left corner of the photograph. the bottom half of the photograph is taken up by the focal point of the photograph, a clay coyote small skillet filled with diced vegetables. the small skillet is resting on a silver portable cooking burner. near the upper right corner of the photograph a clay coyote large tray glazed in zappa can be partially seen. there isn't really anything in the tray, it appears to have a couple small pieces of diced vegetables in it. in between or near the mixing bowl and large tray are part of an onion, part of a green pepper, a whole green pepper and an out of focus egg carton. there are no eggs visible in the open egg carton.

a vertically framed photograph shows an overhead view of a clay coyote mixing bowl pouring raw scrambled eggs into a clay coyote small skillet that is already partially filled with finely cut up vegetables. there are red, green and yellow peppers, onions, fresh herbs and tomatoes cut to very similar sizes. the egg mixture is in process of being poured into the vegetable mixture. there is a small amount of raw scrambled egg already in the small skillet, with a majority still in the mixing bowl. there is a wooden handled, teal silicone spatula sitting in the egg mixture that is forming in the small skillet. the silicone head of the spatula has some of the vegetable mixture the mixing bowl is only partially visible in the upper left corner of the photograph, with a lot of it cut out of frame. near the top center of the photograph is a clay coyote large tray. the tray is only partially visible, with only the lower right corner and handle visible.

a vertically framed photograph shows a few clay coyote pottery pieces being used to to make and present small tortilla cups filled with a scrambled egg and diced vegetable mixture. near middle left side is a clay coyote small skillet filled with the scrambled egg and dice vegetable mixture. the small skillet is sitting on a gold and silver portable cooking burner. in the small skillet is a wooden handled silicon headed spatula, the spatula head is teal. in the lower right corner of the photograph is the sheath for a chefs knife. behind the small skillet resting on the picnic table is a clay coyote large tray glazed in zappa. the tray is filled with small tortilla chip cups filled with the egg scramble. near the upper left corner on the left side of the photograph, part of a clay coyote mixing bowl can be seen. it is less then half visible, it is resting on a dark cutting board with a chefs knife sitting nearby. the photograph is well lit by natural light.

a vertically framed photograph shows a clay coyote large tray that is being used to serve cup shaped tortilla chips filled with an scrambled egg mixture. The tray is glazed in zappa, with only one handle visible, as one end is out of frame. the scrambled egg mixture has red and green vegetables mixed into the eggs, they are small enough that they are not easily identifiable. further away from the camera is a portable cooking burner. the burner has been used with a clay coyote small skillet to make the egg and vegetable mixture that is filling all the tortilla cups. there is a good amount of the scrambled egg mixture still in the small skillet. the large tray and the burner/small skillet are all sitting on a wooden picnic style table with large planks visible making up the table top. on the very left side of the photograph, mostly cut out of frame is a small stack of white paper napkins. the very corner of a clay coyote little dipper can be seen on top of the napkin pile. only one corner of the square style little dipper can be seen, as the rest is cut out of frame like the napkin pile.

Pottery Used in This Recipe:

Flameware Skillet
Mixing Bowl with Whisk (shown in Joe’s Blues)
Standard Tray (shown in Zappa)
Card holder is our Little Dipper (Shown in Mocha Swirl, and available in the Gallery in every glaze color combo)

Cooking with the Coyotes: Garlic Scape, Basil and Kale Pesto

June 29, 2022 By Morgan

From Emily in the Gallery~

On another one of my quests to try something new in the kitchen, I found myself at the

Hutchinson Farmers Market, where one of the vendors was demoing ‘garlic scape pesto’ using garlic scapes from their farm. I was immediately intrigued and tried a sample, looked at the recipe, bought a bunch and peddled my way home excited to try my hand at something new.

What are garlic scapes you may be wondering? Well, garlic scapes are the long, thin, vibrant green stalks that shoot out of the top of hardneck garlic plant with a flower bulb on the end. They have a milder garlic flavor then the bulb produces, and can be used similar to scallions. You can typically find these at farmers markets in the spring/summer time. They are milder then the garlic bulb, and a delight to add to a dish. You can find more information here.

I did my own twist on the recipe below, and didn’t measure and cut exact, but that’s the beauty of cooking, right? I also sautéed my garlic scapes slightly, because I read not only does it tames the ‘spicy’ factor, but also brings out a sweetness.

Ingredients:

1 1/2 cup garlic scapes

1 cup packed fresh basil

1 cup packed kale

1 1/2 cup Extra Virgin Olive Oil

1/4 cup rough cut cashews (insert any nut here)

1/4 cup fresh shredded parmesan cheese

a splash of lemon juice

salt and pepper to taste

Directions:

Wash the basil, kale and garlic scapes. Cut basil and kale into strips. Remove the flower bulb of the

garlic scape and cut garlic scapes into 1-2″ pieces.

Add to oiled skillet. As pictured here I used the flameware small skillet Saute on med until slightly tender and charred, about 7 mins.

Add garlic scapes, basil, kale, nuts, parmesan cheese, lemon juice, salt and pepper. Pulse until mostly smooth.

While food processor is running, slowly add rest of the oil to emulsify all the ingredients. Scrape down the sides as needed.

Put into airtight container and enjoy! This recipe made roughly 2 cups. FYI If you want more of a garlicky punch, do not cook your garlic scapes before hand.

I added it to our chicken alfredo that evening with asparagus dish and it was amazing!

Other options for pesto use:

Dip veggies
Sandwich spread
Pasta dish ingredient
Pizza topping
Breakfast ingredient
Salad dressing add in

Enjoy 🙂

Pottery Featured in this Recipe:

Flameware Small Skillet
Optional Pottery Options
Flameware Cazuela
Flameware Grill Basket

Want more inspiration? Check out more posts on our blog here to see how we use our pots, our Pinterest page here for more recipes and ideas, and follow us on Instagram here to stay up to date!

We want your travel mug photos

April 3, 2011 By CoyoteEast

Today Amy from NYC sent in this beauty, from the Natural History Museum’s Sunday Farmers Market on Columbus and 80th St. The Upper West Side is in full Spring bloom.

If you have a photo of a traveling mug send it to us here and we will add it to the big map.

Until the next adventure,
-Coyote East