If you’ve been homesteading long, I bet you find yourself sitting around the table calculating how much of the delicious meal you’re enjoying is homegrown too. Not only is exciting to realize you’re eating food pretty much as local as local can be but that you’re experiencing the fruit of your labors. It’s all coming together. All the blood, sweat, and many tears, right there on your plate. And it tastes darn skippy. I find that it challenges you to work harder to grow or raise more next time.

We found ourselves in just such a situation this week as a few root crops and garlic scapes that I harvested early that morning didn’t sell at market, came home, and went straight into my skillet. I don’t pigeon hole myself to breakfast meals only in the morning. Brinner has saved us many-a-night! In 20 minutes at 8:45 at night we were finally eating and it was worth the wait. (I refuse to sacrifice eating as a family just because we’re going to markets- that would mean they decrease the quality of our lives and that’s not worth it.)

When you boil the meal down, you’re chopping the vegetables and softening them in boiling water. Fry them in butter to add color and flavor and then crack in a few eggs. Garnish to make it beautiful and you’re done. It’s meals like these that fuel our homestead and get us supper on the table during the busy summer.

{Spring Roots and Garlic Scapes with Fried Eggs}

Spring Roots and Garlic Scapes with Fried Eggs

Author Reformation Acres

A hash of spring garden offerings like turnips, radishes, onions, and garlic scapes. Add in some fried eggs and you've got yourself a great breakfast!

Ingredients

1 bundle turnips, chopped
1 bundle radishes, chopped
3 pearl onions, diced
1 garlic scape, chopped
4 Tablespoons butter
3 eggs
salt and pepper
handful of parsley or cilantro, chopped

Instructions

Bring a medium saucepan of water to a boil.
Add a tablespoon of salt to the water and toss in the chopped turnips and radishes.
Boil them for about 4-5 minutes until they're tender and then drain off the water.
Add half of the butter to a cast iron skillet and then saute the the radishes and turnips for about 5 minutes.
Add the garlic and onions, a sprinkling of salt and pepper, and continue to saute for another 5 minutes until the roots turn brown and crisp.
Put the rest of the butter in the skillet and make 3 wells in the vegetables and crack an egg into each well.
Sprinkle the eggs with salt and pepper and cook them until the whites are set and the yolk is to your desired doneness.
Garnish with parsley, salt, and pepper.