Tuesday, March 8, 2011

A Farmers Market Breakfast: Simple and Delicious

Posted By on Tue, Mar 8, 2011 at 9:37 AM


Thanks to the hardy vendors who braved Saturday’s downpour at the Tsunami Farmers Market, my Sunday breakfast was fresh, easy to prepare, and locally produced, down to the butter.

The local origins of the meal were not intentional, but a nice reminder that eating local can be easy and affordable, even during the winter months. While all the food was excellent, I was particularly impressed with the new red pepper and green olive whole-wheat bread from Shoaf’s Loaf. The flavors were perfectly balanced.

Here’s my breakfast menu and the list of some of the vendors who will be selling in Cooper Young on Saturdays from 10 a.m. to 1 p.m. until the larger farmers markets open in mid-April.

- Scrambled Farm Fresh eggs (Flora Bluebird Farm) with chive goat cheese (Bonnie Blue Farm) and a little butter (Evergreen Farm)
- Breakfast Links (Newman Farm)
- Red Pepper and Olive Bead (Shoaf’s Loaf)
- Lightly Roasted Coffee (McCarter Coffee Company)




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