About this Author
Willi Evans Galloway loves to read, write, talk about, and teach people how to garden organically and grow their own food. For the past five years, she has worked as the West Coast Editor of Organic Gardening magazine. Willi also recently created www.digginfood.com, a site that serves up gardening and cooking inspiration. Willi lives in Seattle with her husband, four pet chickens, a lawn-destroying Labrador, and way too many tomato plants.
Hi I'm Jon, and I'm Willi and we live in Seattle, where we grow most of what we eat. Just in our little back yard, and so today we're going to show you how to make a meal from garden to table here on "Grow, Cook, Eat." (music) So we live in Seattle, and chickens are legal in the city. We eat eggs in pretty much every way imaginable. We've had quiches, frittatas, oh man egg sandwiches, fried eggs, crepes, poached eggs, boiled eggs, anything you can think of really. But I make scrambled eggs a lot because they're just so fast and easy. I've made them so many times now that I've come up with what I think is the perfect recipe. I think that thyme tastes really good in eggs, and so I grow a lot of different kinds of thyme. We have lemon thyme, English thyme, French thyme, they all smell so good. So about six weeks ago we took out a huge chunk of our lawn and put in vegetable gardens, and I'm just getting started planting. To plant thyme you want to grab it by its base with one hand and then flip the pot over and with the other just gently squeeze the pot to loosen it up, and then pull it out. You'll just break apart the root ball, and then you want to dig a hole, that's the same height, the same depth as the root ball. So I'm just going to snuggle it in here, tip it forward a little bit so it's growing up towards the path, and then firm soil back around it. One hint when you're buying herbs at the store is to always just snip off a couple leaves and taste them because sometimes they don't taste good, and then you've brought home an herb that you don't think tastes very good. So when you're cutting herbs it's always a good idea to cut right above a set of leaves because that will encourage them to branch. So I'm just going to snip this off here. And I'm going to just gather them in my hands. Thyme has a pretty strong flavor so I don't add a lot to my eggs because I don't want it to overwhelm the other, you know, flavors, the eggs, the cheese. So I'm just going to harvest this much for our four eggs. So we're making some creamy scrambled eggs with thyme today and you want to start by using a cast iron skillet, or a non-stick skillet. I like to use cast iron because it's nice and heavy and if it's well seasoned, the eggs won't stick to it. So go ahead, crack the eggs over the bowl, and as you can see our home grown eggs just have these gorgeous, bright, orange yolks. And then you want to add in some creme fraiche, and for each egg, or every two eggs, you want to add in about a tablespoon of creme fraiche, and I don't actually get out my tablespoon I just kind of guesstimate. And then whisk together the eggs and the creme fraiche. I like to add in Parmesan cheese, and it's really, how much you want to put in is kind of up to your preference. I usually put in at least a quarter cup. The microplane is nice, that's this little tool here, because it grates the cheese really finely. So get the cheese mixed in, and then you want to put the thyme in. Thyme adds just a really nice, subtle, herby flavor and it goes really well with eggs, with potatoes, and you can really do it to your flavor preference. I don't like to have a ton of thyme in there, maybe use three or four stems that are about an inch or two long. So once you get the thyme in just give it a little swirl with your whisk, and then pour it into your pan. Then, I like to scramble my eggs with a fork, some people like to use a whisk, really it's up to you. So the egg is cooking even though it looks really liquidy on top, the egg is cooking underneath. As you start to stir it, they look like cheese curds come up. Then you just cook the eggs until they reach the doneness level that you like. I like to cook them until they don't look shiny and wet anymore, just after that stage. So they're still really moist and fluffy. We like to have these eggs on olive bread that's been just lightly toasted and buttered. With the kalamata olives and the thyme it's such a good combo. Alright, let's eat. Let's eat! MmMm I think it may be your best yet. Success right? Yeah those were pretty good scrambled eggs if I do say so myself. I totally agree! I'm excited for the rest of the year, you know since it's early spring we were going to do a recipe with our eggs and herbs because that's kind of what's, you know ready in the garden now but as things progress we're going to have lettuce, and bok choy, tomatoes, lots of good garden fresh recipes in the future. So I hope you guys will turn in again soon.