See You in September


Summer is already coming to an end -did you blink?
August was filled with rain. Over 11 inches to be exact.  We’ve got squash all over the place, watermelons are looking great, and sweet potatoes are right around the corner.  Also, our chickens are in full production mode and the eggs are as delicious as they are beautiful.

So fall is a couple weeks away and this time of year is wonderful.  Yes, it’s unfortunate that summer has to come to an end. Pools are closed, the state fair now a fond memory. However, now we’ve got cool mornings, pretty leaves, and football!
With those crisp mornings and a hot cup-a-joe, or hot chocolate, or tea -you need a really hearty meal to get you through the morning.  Well, we think we’ve got one for you. A no frills recipe that will fill you up and use some beautiful, seasonal ingredients.

Check out the recipe below and stop by The Cheese Shop tonight (Thursday) or the Farmers Market on Saturday to get your ingredients!

“Grade A Fall Skillet”
This really comes courtesy of Health-Bent, with a few adjustments.

  • 1 lbs. Breakfast Sausage (go local)
  • 1-2 cups of sweet potato, squash, or a combination.
  • 4-6 eggs. Whatever you have room for.
  • Cheese!
  • Salt and Pepper

Preheat the oven to 400 degrees.

Use a large cast iron skillet and brown the meat at medium heat.  Once it’s done remove it from the skillet with a slotted spoon and set aside.  Try to leave as much fat in the pan as possible.
Dice up the squash or sweet potato (we used delicata squash) and cook it in the sausage fat until they’re crispy on the outside and soft on the inside.
Once the squash/sweet potato is done add the sausage back in along with some salt and pepper, and make little pockets for your eggs.  Drop the eggs into their little nests, cover the whole thing with cheese (can be done before, during, or after the oven) , and put the skillet in your 400 degree oven. Keep an eye on the eggs and once they’re done to your liking, go ahead and pull it out.  You’re done!  That’s it.
For our cheese we used a grass fed cheddar.  Some sort of chevre would be good too, but I would wait until the skillet is out of the oven to add that.  For an added heartiness I highly recommend topping with diced avocado, as the original recipe indicates.
Pretty simple, but it’s a good “warm your belly” kind of breakfast.

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Enjoy the rest of your summer!