Husband returned home again and as his first act of One Local Summer head chef, he made a quick breakfast. Let’s be honest, most of these meals are a little team effort, but I usually play sous chef to his ideas, chopping and prepping ingredients for him to work his magic. Well, I happened to have a few crepes left over from the last meal, so he quickly turned those into chorizo, egg, and cheese crepes (though, overstuffed like that, really tacos more than anything else!). We also had a bunch of pink potatoes which made the oddly colored hash brows on the side. Our grape harvest was just starting to come in from the vines in the back yard, so we included a few bunches of those along with a big cup of cold brewed coffee, my newest obsession. Sadly, the coffee isn’t local, but as a caffeine addict, I can’t function without it. Fairly simple, but filling and mighty delicious – a great way to start a One Local Day!
Ingredients:
Flour Mill at Anslema, Whole Wheat Pastry Flour
Milk Shellbark Hollow
Butter Handmade by Abby
Smoked Chorizo – Countrytime Farm
Eggs – M&M Creek Valley Farm
Cheese – Birchrun Hills, Blue Cheese
Potatoes – Charlestown Farm
Grapes – Our Garden
Non Local – Coffee, salt, pepper, olive oil