Our first
Local Farm Breakfast was such a success we decided to invite a few of our great friends over to share in another one with us. Not only is breakfast delicious, its such a laid back no-fuss meal, rarely shared with friends unless there is a sleep-over or group trip happening. I guess since it was noon, we could call it brunch, but there were really no lunch options. Mike likes this time of day for entertaining because unlike our 2am mojito gatherings we really aren't bothering the neighbors. And when we get together with two of our favorite couples,
Matt and
Amy and
Lee and
Stephanie we laugh out loud the entire time. (These peeps are so talented, so check out their work if you have time)
Aside from the pork menagerie from
Flying Pig Farms: 2 types of bacon, no nitrate and smoked, and breakfast sausages, which were all out of this world, we also had
Spelt Pancakes, a Kale Frittata and Cinnamon Buns which I psychically knew Lee would bring over from
Sette Pani in Brooklyn. Cinnamon buns were originally on the menu, but when I looked up some recipes, it was ALOT of work. So what a nice surprise for Lee to thoughtfully bring over what I was craving. And for "breakfast dessert," Mike suggested we head over to
Eddie's Sweet Shop for homemade ice cream but since thats rather insane we enjoyed fresh cherries and currants from the
Long Island City Farmer's Market. For drinks we offered bellinis, iced coffee and Mike's favorite, Iced Goji Berry Tea from
Yogi Teas.
The Spelt Pancakes, which I usually make with soy milk, I made this time with a mixture of heavy cream and water, since no soy or regular milk was available. They were decadent and delicious, but I think they come out much fluffier and lighter with the soy. Matt was making pancake tacos filled with sausages. So Tex-Mex, Matt!
My pride of the entire breakfast was the Kale Frittata. First, the Kale was homegrown in the yard from little sprouts I bought from the
Rooftop Farms and I had managed to keep them alive and thriving. In the frittata, the kale tasted delicious, perfectly creamy and cheesy with nice bites of the fresh garlicy kale enveloped in the thick farm fresh eggs from
Tellos Green Farm. Mike was raving about the frittata the entire day, "the kale frittata was actually really good," which makes me very happy because for Mike to say anything as green as kale was tasty is a complete culinary success for me. Maybe it was the heavy cream I used in it.
What a wonderful day it turned out to be lounging in the back yard with wonderful friends and enjoying a completely local farm fresh breakfast!
KALE FRITTATA
7 eggs, beaten
3/4 C. romano or any grated cheese
1 C. milk or heavy cream
1/4 C. chopped cooked bacon (optional)
1 C. kale sauteed in olive oil or the bacon drippings, with peperoncino and garlic
Salt and Pepper
Beat the eggs, milk, cheese and salt and pepper. After the kale and bacon have cooled fold them in the pour the entire mixture into a heavy pan, preferably the pan you cooked the bacon in. Cook on the stovetop on medium heat for 5 minutes then back for 30 min in a 350 degree preheated oven.
The frittata. The kale and leek frittata. So simple, but this one took so long. There are a few steps, one involving cooling the sauteed green before mixing with the eggs, the other remembering there is cheese in a frittata so you don't have to run out and buy some with the oven on waiting for that sweet frittata to start baking. 
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