March in the Kitchen – Scrambled Eggs with Goat Cheese and Spring Peas

March in the Kitchen – Scrambled Eggs with Goat Cheese and Spring Peas

Happy Spring! My thoughts lately have been turning to Easter and the foods that define it, primarily eggs.

My garden has been producing a few handfuls of snap and snow peas, not enough at any one time for a full vegetable side. However the quantity is adequate for a supporting role with another key player, such as stir fried rice, pasta, or eggs. If you have never eaten snap or snow peas on the same day they are picked, you are in for a treat. They are sweet and juicy, nothing like the starchy three-day old peas you find at the grocers. Grab a bag full if you see them at your local farmer’s market and be sure to cook then the same day. With older peas use a trick of my mother’s,  add a pinch of sugar to the pan while cooking them. You could also use frozen regular peas. This is the perfect dish to serve at a spring brunch.

If you are lucky enough to have your own chickens, this dish is star quality. For years we had backyard chickens and the eggs were amazing, with bright orange yolks. Unfortunately, to our great sadness, the last one died about six years ago. She was 12 which is a very advanced age for a chicken. Atlas (that was her name) was a pet and hadn’t laid an egg in years, but she would follow me around the garden happily eating any insects or slugs I discovered while gardening. One day I hope to have chickens again, we were the number one tourist stop in the neighborhood.

Scrambled Eggs with Goat Cheese and Spring Peas (serves 4)

  • 2 cups snap and/or snow peas, stringed, rinsed, and sliced lengthwise
  • 2 tablespoons sweet butter
  • 1/2 teaspoon Kosher salt plus more for the eggs
  • 9-10 eggs (preferably organic and pastured)
  • 1 tablespoon of water or heavy cream
  • 1/4 cup of fresh goat cheese, crumbled
  • Additional salt and pepper as needed
  1.  Melt the butter in a large skillet over medium high heat.
  2. When it stops foaming, add the peas to the pan. Saute for 2 minutes or until bright green.
  3. Meanwhile, scramble the eggs in a bowl with a tablespoon of water or heavy cream. Add a pinch of salt.
  4. Add the eggs to the skillet with the peas, sprinkle with the goat cheese, and turn the heat down to medium.
  5. Gently cook the eggs, pushing the eggs around in the pan until large curds form. Don’t hurry this process or over stir the eggs. Cook to your liking (my family likes soft curds but your own might like the eggs cooked longer) this took about 5 minutes.

Serve with buttered sourdough toast.

Sam - son of Priscilla

Sam – son of Priscilla


Scrambled eggs with goat cheese and spring peas

Scrambled eggs with goat cheese and spring peas

October in the garden – what’s happening?

October in the garden – what’s happening?

I can’t believe it is almost Halloween and the beginning of November! Our days are still warm although nights are cooler. It’s been a few weeks since I posted anything about the garden. Things are growing but there’s not much to harvest yet. I have been able to pick some lettuce leaves to add to a salad, the heads themselves are still developing and I don’t want to stress them by picking too much. I take the biggest of the outer leaves and leave the rest of the head, more seedlings were planted today. Once the cold weather hits everything will slow down.

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The broccoli and cauliflower have almost reached the top of their protective wire cover. They’ll soon need to take their chances with the elements and critters.

Speaking of critters, something has been nibbling at the young lettuce plants. It doesn’t look like snails or slugs, they would have taken it roots and all! Got to be squirrels, mice, or the monster cat. I covered them again with a spare wire basket. My garden feeds the neighborhood!


Young lettuce, ready to be planted.

The peas are looking good and getting a head start before cold weather hits.


We are supposed to get rain tomorrow, fingers crossed for the garden. Not so good for the Halloween crowd. And, I do mean crowd. We get carloads of kids in the neighborhood from all over Oakland. I love the little ones, not so much the teenagers.