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!
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 literally 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 too. I find that it challenges me to work harder to grow or raise more of our own food in the future. There’s such a satisfaction to be found in those meals! Do you know what I’m talking about?
We found ourselves in just such a situation this week as a few root crops and garlic scapes I harvested early that morning didn’t sell at market. Crazy folks are surely missing out on a great meal like this!
Thankfully, nothing is wasted. We came home and they 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 twenty 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 turnips and radishes and softening them in boiling water. Fry them along with the garlic scapes and onions in butter to add color and flavor. Crack in a few eggs to fry up. Garnish to make it beautiful and you’re done. Easy as pie!
It’s meals like Spring Roots and Garlic Scapes with Fried Eggs that fuel our homestead and get us supper on the table during the crazy busy summer months when there are extra livestock mouths that need feeding, a garden that needs weeding, and kids that want a push on the swing before you get back to work.
Spring Roots and Garlic Scapes with Fried EggsPrint
- 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
- 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.
Never heard of garlic scapes? They are the flower stem and bud of hardback garlic. (Soft neck garlic doesn’t get a scape). They curl up from the center of the plant about a 4-6 weeks before the garlic is ready to be harvested. (Here in Ohio that’s mid-June.) They’re totally edible and add wonderful garlic flavor and a lovely color to meals. If you don’t have scapes you can always add a few cloves of minced garlic to taste just before you add in the eggs.