Local is Comfort
My idea of comfort food might be slightly different than others. This past month, a blog group I was in challenged me to write about my favorite comfort food. It’s a bit of a challenge for me because recipes aren’t exactly something I blog about, but I decided to go for it. After all, who doesn’t like comfort food?
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I won’t lie, I love a good home cooked meal of fried chicken and mashed potatoes, or spaghetti and garlic toast. But what brings me more comfort than anything is knowing where my food comes from. There are so many reasons to support local food. Over the past few months, I’ve made more of an effort to support my local farmers.
While I’m relaxing and eating my meal, I want to know the person who helped grow it was cared for. Luckily, my mom does, too. Over the past few years, she has given me tons of tips and resources on how to buy locally grown and garden.
This past gardening season was a disaster. All I grew was garlic and kohlrabi. Luckily, we have a great farmers’ market in Stillwater. Part of this recipe was bought from the market and the other was from our Oklahoma Food Co-op.
My Local Comfort Food Ingredients Include:
- 2 Zucchinis from the Stillwater Farmers’ Market
- 3 gloves of garlic and 1 onion from my mom’s garden
- 1/4 lb of bacon from Ressler Farms
- 4 cups of cheddar cheese from Christian Cheese
- 1 lb potatoes from my garden
- 12 eggs from Lazy R Ranch
- 1 tsp of dill from my mom’s garden
- 1/2 cup of water
- 1 1/2 tsp of Salt and 1/4 tsp Pepper
After gathering and prepping all my vegetables, which included chopping and cooking bacon, shredding the potatoes, zucchini, onions, garlic and cheese, I layered the bottom of my greased pan with shredded potatoes. Normally this would have taken forever, but my mom let me borrow her Ninja, which had the vegetables shredded in a matter of seconds. I think next time, instead of raw potatoes, I will cook them in a skillet with some butter to make more of a hash brown.
Then I cracked 12 eggs into a bowl, beat them and added water, salt and pepper.
Then I added my shredded zucchini, onion and garlic into the mix. Once the bacon was done, I added it and a little bit of the bacon grease with the rest of the mixture. I also added the cheese then mixed it up.
Once everything was all mixed up, I poured the mixture on top of my potatoes. The oven was set 375 degrees for until the middle was set, which took about an hour.
Although, I chose to make this dish local, the best thing about it is that you can throw whatever you have into the egg mixtures, which can really help with food waste. I hope you enjoy and leave a comment with your favorite locally sourced recipe! Also, check another one of my favorite’s, these World Famous Green Beans by Little Sprouts Learning Garden!