Throughout the year, what we eat varies based on what we are producing. Summer is obviously prime time for fresh food and we find it most satisfying to eat meals that comprise 90% or more ingredients produced right here on the homestead. Dinner today is one of our favorites. I should give the dish a proper name but for now we call it Scrambled Tomato, Zucchini and Onion. If you have a better idea for a name, please leave it in the comments below!
I start by dicing a freshly pulled onion and sauté it in fat rendered from our poultry. Once it is softened, I add diced zucchini. I grow multiple varieties – traditional long green zukes, round 8-ball, and yellow squash – so which squash is used varies according to which most needed picking. For added color, I like to use all three if I can. While the zucchini cooks, I dice tomatoes. Once again I grow multiple varieties and whichever was the ripest gets added to the dish.
As the veggies continue to sauté, I crack eggs – 8-10 of them! – into a bowl, scramble, then pour over the top of the vegetables. Flipping and mixing, the eggs cook quickly and once cooked, the meal is ready. Staying true to using only ingredients we have produced, I season with freshly picked herbs but, if I’m feeling lazy I have been known to season with salt and pepper.