From Dave Smith

I just picked up my weekly basket of organic/biodynamic veggies and eggs. The veggies come from Live Power Community Farm, a CSA farm up in Covelo. The eggs come from local organic/biodynamic farmer Adam Gaska.

One of my favorite dishes in the morning is protein-loaded, nutrient-dense, and off-the-charts if you’re counting calories. I’m not counting calories (and I’m not giving health advice). I don’t pay attention to nutty health-fad advice like “carbs are bad” and “cholesterol is awful” because carbs are good and some cholesterols are essential to my health. I get plenty of exercise and am right at my high school weight. I also know that there is a huge quality and health difference between organic/biodynamic and conventional foods; between cold-pressed olive oil and hydrogenated oils; between fresh foods and shelf-stale foods; between organic milk and rBGH-hormone-loaded milk; between grass-fed range meat and mystery meat. They’re feeding junk food to pigs for crying out loud! At least they stopped feeding cows cement and cardboard like they were doing a few years back.

If you want to buy yourself a cheap $2 “grand-slam” greasy-spoon breakfast of 3 meats, eggs, and deep-fried potatoes, you’re going to be eating unhealthy garbage… IMHO. If you want the real skinny on nutrition, I recommend spending some time on the cranky but Wise Traditions website.

Meanwhile, I’m cooking up a “heavy breakfast”: Whisk some organic eggs and pour them into an organic-buttered black skillet. Cook until just about ready, then throw on some freshly-chopped organic greens and herbs (the stems are just as nutritious as the leaves), some goat cheese, fold-it over and let it simmer a few seconds as cheese softens and greens slightly wilt. Serve with potatoes and some raw crunchy veggies like organic peppers or radishes, and maybe some organic rye toast.

For potatoes, I like the way they do them at our local Japanese restaurant, Oco Time (yes, potatoes). They lightly brush a combo of olive oil and butter on the grill (right in front of you if you’re sitting at the sushi bar), then place thinly-sliced (quarter-inch) pieces to brown at low-medium temp on both sides. They’re cooked through, slightly crunchy, not dry but not greazy, and don’t take long.

Extra added attraction: If you like sauteed onions, throw a few slices in with the potatoes and you can add them to the omelet with the other veggies.

Salt and pepper to taste. Shake on a bit of Tabasco. 10-15 minutes tops.

A cup of Darjeeling and I’m good to go, ready to roll.

Yummy.
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Dave Smith is author of To Be Of Use – The Seven Seed of Meaningful Work and lives in Mendocino County, California.
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