Recipes

Spring

• Free Range Asparagus Frittata with Sundried Tomatoes & Goat Feta

Summer

• Seared Peach Compote with Blueberries, Crème Anglais & Fresh Lavender
• Cool Fruit & Mint Smoothie

Fall

• Make your own Applebutter
• Dried Cranberry Scones
• Cranberry-Apple Marmalade

Winter

• Carmelized Onions On Sweet Potato Croquettes
• Pear Gingerbread Upside-Down Cake with Homemade Yogurt
• Easy Homemade Yogurt

Favourite Recipes

Many guests have enjoyed breakfasts and brunches at Little City Farm, and have asked repeatedly for us to share some of our recipes. We prepare our meals using fresh, local and seasonal ingredients whenever possible.

Here are a few of our favourite breakfast recipes. You can find many of the ingredients at your local farmers market, through buying clubs or Community Supported Agriculture programs, or best of all, grown in your own garden!

Free Range Asparagus Frittata with Sundried Tomatoes & Goat Feta

A frittata is an Italian open-faced omelette. Use whatever vegetables are in season.

• 3 Tbsp butter or margarine
• 1 cup chopped fresh asparagus
• 3/4 cup chopped green onions or regular cooking onions
• 1/4 cup chopped sundried tomatoes, soaked in hot water
• 1 cup crumbled goat feta, optional
• 1 Tbsp fresh oregano
• 6 free range organic eggs
• 1/4 tsp sea salt, or to taste
• 1/8 tsp black pepper

1. Preheat broiler.
2. In large 10-inch cast iron skillet, melt 1 Tbsp butter/margarine over medium-high heat. Add the asparagus and onions; sauté until vegetables are softened, about 4 minutes.
3. In medium bowl, combine sautéed asparagus and onions with tomatoes, cheese and oregano.
4. In medium bowl beat together the eggs, salt and pepper.
5. Melt remaining butter/margarine in skillet.
6. Pour the eggs into the skillet. Cook, stirring with a circular motion, until bottom of egg starts to set. Continue cooking until top is only slightly runny. Remove from heat; sprinkle with cheese mixture.
7. Place under the broiler 2 minutes or until cheese is melted.

Serves 2 to 3.

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