Farmers' Market Omelette: An Egg By Any Other Name...
from Chef Matthew Karp of Plates Restaurant
(July 3, 2006) The new Larchmont Farmers' Market has provided us all with a variety of culinary opportunities that I find extremely exciting and delicious. One of the tastes not to miss is the organic eggs from Butternut Valley Organics, a vendor at the market. Seemingly similar on the outside, the inside yields a yellower, tastier, and healthier egg. There is a major difference.
Two Saturday’s ago at the Farmers' Market, I set out to prove my point. My team from Plates and I kept the eggs crackin’ and turned out Farmers' Market Omelettes for all to sample. We rounded up radish, purple carrot, and avocado squash (a fabulous rounded variety) from Juno’s Farm, onion and tomato from the Orchards of Conklin, and added in some semi-aged Barat and Ouvray cheeses from Sprout Creek Farms. We paired the omelettes with some fresh Plates-made country bread, and in the crack of an egg we had everyone agreeing on the difference between “farm and fridge.”
What makes the eggs superior? Is it the grass feed and free roam factor of the chickens? Is it the Omega III that is found in higher quantity in organic eggs? Lack of pesticides or antibiotics? I say, let your palate be the judge. Grab a recipe card this Saturday for my “Farmers' Market Omelette” and try it yourself. All the ingredients, (and our country bread loaves) will be for sale at the market.
Farmers' Market Omelette
Ingredients per omelette (all ingredients available at the farmers' market)
Warm olive oil in sauté pan. Add spring onion. Cook one minute. Add squash, carrots, radish, salt and pepper. Sautee over medium heat for five minutes (don’t brown the vegetables). Add tomato – cook one minute more.
Make omelette. Spoon in filling and cheese.
PLATES in Larchmont is a neighborhood restaurant offering a repertoire of everyday American classics interpreted by Chef Matthew Karp and heavily influenced by the authentic elements of Italy, France, Asia and the master chefs under whom he trained. For reservations, call 914-834-1244 or visit www.platesonthepark.com.