Saturday, May 2, 2009

Enjoying the fruits of my labor

For brunch we had creamy scrambled eggs with my DIY smoked salmon. The bread is a dense German-style rye I picked up at the PSU market from Fressen Artisan Bakery. It's a little bit dryer than the Danish-style rye we like, but still went beautifully with the creamy eggs.




While I'm here, I'll remind the other NE PDX'ers (not that they need reminding) that the Hollywood and the King farmers' markets kick off this weekend. I'm going to hit up the King market tomorrow to see what's available. That is, if Mother Nature doesn't decide to pummel us with another hellacious downpour!

5 comments:

Wandering Chopsticks said...

It's funny to think that farmers' markets have seasons since they're year-round in SoCal. :)

Darlene said...

WC, You're rubbing it in! I'm so jealous. It's not too bad here because the PSU market goes from April until Christmas. I usually go to the markets closer to home and those are from May to October.

Jeff said...

There is something magical about using smoked salmon you did yourself. It has such a better taste than anything you can buy in the store.

Jealous your farmer's market is open. I just got an e-mail that the one by my work will be open in a couple of weeks.

Paula said...

Smoked salmon and Eggs. I think I need a moment. *sigh* Not only does this sound delicious, your photo is gorgeous! The Beaverton Farmers Market doesn't open for a couple weeks yet, and I'm really ready for it to get going. I did get a chance to browse through the Portland Market last Wednesday, and was really pleased with what I saw. Now I'm off to scramble some eggs with my store bought smoked salmon. :-)

LC said...

Eggs and smoked salmon--such a great combo. Our local farmer's market just opened last week. The growing season is upon us, finally. Yahoo!