Food Sources: Savoring local during pandemic

Easter morning at dawn is the perfect time to write my long overdue column about Promised Land Farm eggs. The word Easter is thought to come from the German myth about Eostre, the goddess of the dawn. And eggs symbolize rebirth and renewal - new life bursting forth after a long winter - a perfect metaphor for the spring celebrations of Easter, Passover and Ramadan.

Promised Land eggs are part of almost every breakfast here at Oldenburg House, with vegan guests wanting oatmeal being the rare exception. Our guests rave about omelets, frittatas and waffles. They also go crazy for the Happy Critters shoulder bacon.

We love Promised Land eggs, and we love our friends Lori and Rob Gamble. Lori texted me: "You've been on my heart and mind during this crazy time. How are you doing? And what would you like for eggs?"

Her sweet text arrived when Glenn and I were listening to "Lovely Day" and mourning the passing of Bill Withers, whose tune "Lean On Me" has become something of a global anthem during the pandemic. It's been a hard few weeks of saying goodbye to musical heroes lost to COVID- 19: John Prine and Ellis Marsalis are just a few whose music is part of our generation's soundtrack.

We told Lori we needed just two dozen since there are no guests, and the next day Rob turned up at the front door wearing a mask and gloves. We couldn't hug each other, and he put them on the shelf by the front door. Again, the Gamble's goodness buoyed our spirits.

This morning we'll have our Promised Land eggs poached. It's really the best way to enjoy their wonderful flavor. And we'll have some of our double-smoked ham from the Carlton Meat and Grocery and roasted potatoes, rutabaga, parsnips and onions from our Food Farm share. Then I'll make egg-shaped carrot cupcakes to leave at family members' doors to mark this special occasion.

Rob and Lori are now offering online ordering for "real food raised the way it was meant to be." Their website is http://www.promisedlandfarmmn.com. They offer beef, lamb, chicken, eggs, produce and wool products. You can pick them up at their farm store or have them delivered to your door.

You will be glad you visit this website. Rob has written a wonderful story about their lives on the farm and their cheerful, loving perspective on family and community. Look for the peaceful cow, smiling lamb and skeptical chicken. These photos will charm you.

Some day soon we can see Rob and Lori at farmers markets in Carlton and Cloquet and visit their beautiful new Farm Store at 2017 County Road 4.

Let's appreciate how blessed we are to live in a community with people like the Gambles, who end their website story with this message: "We are happy to serve you and provide for our community." They mean it.

Our region is flush with great food. From the Fond du Lac Band's indigenous gardeners, to the Mahtowa pig farmers and beekeepers, the Wrenshall and Blackhoof sustainable farmers, the Carlton shiitake mushroom growers, the Esko picklers, the Moose Lake brewers, and the Cromwell orchardists – the 'grow, shop and eat local movement' is prospering here. Meet our food lovers from and enjoy the favorite dishes they actually cook and eat at home. If you would like to tell your local food story, call Emily at Oldenburg House, 218-384-4835.

******* Oldenburg House Favorite Frittata recipe *************

INGREDIENTS

● 2 tablespoons extra virgin olive oil ● 8 oz. sliced mushrooms ● Salt and freshly ground pepper ● ½ tsp. Sriracha sauce ● 1 to 2 garlic cloves (to taste), minced ● 6 oz. baby spinach, rinsed and de-stemmed ● 1 leek, cleaned and chopped ● 4 marinated artichokes, quartered ● 8 Promised Land eggs ● ¼ cup grated parmesan ● 2 tablespoons low-fat milk

PREPARATION

1. Heat 1 tablespoon of the olive oil over medium-high heat in a heavy 10 or 12-inch nonstick skillet and add the mushrooms, leek. Cook, stirring or tossing often, until they begin to sweat and soften, 3 to 5 minutes. Add salt, pepper and the garlic, and stir together until the garlic is fragrant, 30 seconds to a minute. Add the spinach, a handful at a time and stir until wilted. Add the artichoke quarters. Turn up the heat and let any excess liquid evaporate from the pan, then remove from the heat. Taste and adjust seasoning.

2. Beat the eggs in a large bowl (you can do this while the mushrooms are cooking). Stir in salt and pepper to taste, milk, sriracha sauce, mushroom/leek/artichoke/spinach mixture, and the parmesan.

3. Heat the remaining olive oil over medium-high heat in the skillet until it feels hot when you hold your hand about 1 inch above it. Drop a bit of egg into the pan and if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture, scraping all of it in with a rubber spatula. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. Once a few layers of egg have cooked turn the heat down to low, cover (use a pizza pan if you don't have a lid that will fit your skillet), and cook 10 minutes, shaking the pan gently every once in a while. From time to time remove the lid and loosen the bottom of the omelet with a spatula, tilting the pan, so that the bottom doesn't burn. It will however turn golden. The eggs should be just about set though there will be a layer on the top that is not.

4. Meanwhile, heat the broiler. Uncover the pan and place under the broiler, not too close to the heat, for 1 to 2 minutes, until the top sets, watching very carefully to make sure the top doesn't burn (it should brown very slightly and puff under the broiler).

Remove from the heat, shake the pan to make sure the frittata isn't sticking and allow it to cool for at least 5 minutes and for up to 15. It can be a little runny in the middle if you like it that way. Loosen the edges with a spatula. Carefully slide from the pan onto a large round platter. Cut into wedges. Serve hot, warm, room temperature, or cold.

If you would like to tell your local food story, call Emily at Oldenburg House, 218-384-4835.