The Foodist: NYE Sustainable French Breakfast
In the spirit of renewal and sustainability I planned a fresh homemade breakfast from resources mainly found at Mezzacello Urban Farm. Eggs, herbs, vegetables, milled flour, homemade bread, butter, and cheese, and wine. It came out great and fills me with hope.
The Foodist: Mezzacello Tortilla, Egg, Chives, Cheese, and Salsa Frittata
This was a fun experiment in sustainability and frugality! For $1.60 (including electricity to run the oven for 15 minutes, I made this delicious frittata this morning. It is very tasty and feeds a lot of people.
The Foodist: New Year’s Day Surprise Quiche
Happy New Year! Rick wanted to use the mustard, garlic and honey rubbed pork roast, cabbage with Boursin cheese, and this amazing Marmalade. You simply must try this recipe for the foodist: New Years Day Surprise Quiche!
Egg Cartons With Style
As you may know, Mezzacello Urban Farm has a surplus of fresh, healthy chicken and quail eggs that we can’t use. As a non-profit we can’t (and don’t want to) sell them. So we had these cartons donated and the stickers as well. Every part of this is free, with the exception of the feed and water for the chickens.