November-December 2011

I walk into Plan B and order a Guinness. Some of you may be asking yourselves "Why is he ordering a beer at Planned Parenthood?" Not that Plan B; I'm talking about the bar Plan B (formerly Wink's, formerly Bootlegger's) on Santa Fe Drive in the Salt Creek area, the international waters separating Pueblo from The County. According to an informative plaque by the door, this place gets its name from the owner, Aaron Anderson, having spent the lion's share of his professional life in an occupation he never really warmed up to. He opened a bar as a plan B.

November-December 2011

I wake up late on a Tuesday in my home on the far Southside of Pueblo. The fire in the fireplace place has not made it through the night and it is cold. I curse the air. A quick shower and I am on my bike, headed out into the cold, late October morn'. I curse the air once again.

October 2011

So, I walk into The Shamrock Brewing Co. and try with all my might to not order a Guinness...

October 2011

Since buying half a pasture-raised hog and getting a share at a local CSA ("community supported agriculture" - usually from a small, local farm) this past summer, I've had grand plans of canning, freezing, and drying my way to self-sufficiency. Reality had other plans of course, aided by a demanding schedule and a growing but still not-fully-formed set of food preservation skills.

Instead, I needed to make do with the time and skills I have. While my nascent preserving proficiency leaves something to be desired, my cooking skills are solid. With a bounty of fresh herbs and vegetables, and a freezer full of pork, my plan evolved to make use of what was at hand, in the easiest way possible. The answer: the frittata.

A frittata is an egg-based dish that can incorporate many different ingredients - notably leftover or extra meat, vegetables, herbs or cheeses. And often, the more ingredients, the merrier. That's its beauty - use what you have on hand and what you like, including last night's steak and that half an onion in the fridge. Frittatas are more substantial than omelets, lending themselves to a hearty breakfast, a lighter lunch, or even dinner, perhaps served with a salad or crusty bread.

Another helpful aspect of the frittata is that you don't need to be a world-class chef to make one. It all comes together in one pan (apart from a chopping board and a bowl to beat the eggs). The time in the kitchen can be relatively short, if you prep the later ingredients while the earlier ones are cooking. (Although, if you're a novice, get all your ingredients washed and chopped to the appropriate size before starting.)

And, need I say that cooking at home with fresh ingredients is a cheaper, healthier, more satisfying way to eat? I didn't think so.

My most recent frittata

(Substitute ingredients and quantities at will. Pretty much everything but the eggs is optional.)

Butter and/or olive oil for sautéing (3 tablespoons, or to taste)

1/2 pound new potatoes, peeled if necessary and diced to 1/2 inch cubes

1 small yellow onion, coarsely chopped

2 cloves garlic, minced

1/2 pound of bacon, cut into bite-sized pieces (sub ham, chorizo, sausage, steak or cooked chicken, or leave out.)

1 bunch each: baby chard and baby kale (sub spinach), coarsely chopped (about 1 1/2 cups)

1 handful of fresh herbs (basil, oregano, sage, and/or thyme, for example - or use roasted Pueblo chiles!) chopped

1 dozen eggs, beaten and generously seasoned with salt & pepper

1 cup (or more, to taste) queso fresco (goat, Swiss and cheddar cheese are also good), grated

Salt and pepper to taste (for best results, season at every addition to pan)

Heat oil and butter (I use a combination of both) in a large, oven-proof skillet over medium-high heat. Add potatoes and cook until lightly browned and tender, stirring occasionally, about ten minutes. Add bacon and cook until almost crisp. (If using meat that's already cooked, add with the garlic so as not to overcook.) Add onion and continue cooking until translucent. Add garlic and stir until soft and fragrant, about one minute. Add greens, herbs and final salt & pepper and stir until just wilted. Pour eggs over entire pan, distributing evenly.

Lower heat to medium and cook about 2-4 minutes, pulling cooked eggs from side to center to allow uncooked eggs to the surface of the pan. Once eggs seem cooked on bottom but are still a little runny on top, spread cheese over top and place under broiler for a minute or two to melt cheese and finish off eggs. Or, you can finish off by baking in a preheated 400-degree oven for five to ten minutes. Either way, check frequently. Eggs should be just set and cheese melted, but additional cooking will just dry it out.

Cool slightly and cut into wedges. Can be served hot or at room temperature. Reheats easily and keeps well for several days in the refrigerator. Makes 6-8 servings.

Community Supported Agriculture (CSA) options in Pueblo

Country Roots Farm

29342 Everett Rd.

Pueblo, CO 81006

countryrootsfarm.org

719-948-2206

A Wren's Nest Farm

402 S. Neilson Ave.
Pueblo, CO 81001

awrensnest.com

719-289-4056