Posted by Tim Vidra / Thursday, July 7, 2011
E.A.T. Brunch: Chesapeake Bay Blue Crab Omelette and Surry Sausage
I know you were just dying to know what I did with all of the blue crab I picked this past weekend! The first dish was this crab omelet - sauteed crab meat in butter and Old Bay with a couple of farm fresh eggs. This made for a nice Sunday morning brunch!
Now, this omelet was made in Virginia and I mean completely made in Virginia:
Eggs from Sullivan's Pond Farm (you may remember them from this post), Surry sausage purchased from The Butcher at Bon Air (but originally from Surry, Virginia), blackberries from AgriBerry farm, and onions/herbs from the E.A.T. garden. Those tiny flecks of pink you see in the saute pan are actually diced swiss chard stems, also from the E.A.T. garden.
Eggs from Sullivan's Pond Farm (you may remember them from this post), Surry sausage purchased from The Butcher at Bon Air (but originally from Surry, Virginia), blackberries from AgriBerry farm, and onions/herbs from the E.A.T. garden. Those tiny flecks of pink you see in the saute pan are actually diced swiss chard stems, also from the E.A.T. garden.
E.A.T. local E.A.T. well
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yummy! i'm a big fan of surry sausage
ReplyDeleteYou make the best stuff, with great pictures, and you inspire us by buying local!!
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