Roasted Pepper, Eggplant and Feta Scramble with Sausage Patties

This Sunday at the Fairmount Neighborhood Farmers Market, you'll find pastured meats from Fair Valley Farm and Fog Hollow Farm and fresh produce from Camas Swale Farm, including celery, greens, peppers, and winter squash.

Having weathered our first full week back at school, and with the fall chill in the air, this morning felt like the time to have a hearty, celebratory breakfast. I made a batch of these buttermilk biscuits, fried up some Fair Valley Farm sausage meat into patties with caramelized onions, and whipped up some scrambled eggs with feta cheese and left over roasted eggplants and peppers from Camas Swale Farm. A leisurely weekend breakfast was just the right prescription to offset the weekday mornings' increased hecticness and dwindling summer sunlight.

Roasted Pepper, Eggplant, and Feta Scramble (for two)

I cup roasted vegetables, such as peppers and eggplant, chopped
1/4 cup cubed feta cheese
4 eggs
salt and pepper to taste
butter for the pan

Heat a skillet over medium low heat. Whisk the eggs in a bowl with salt and pepper. Prepare the roasted vegetables and feta cheese. Melt a pad of butter in the skillet and swirl to coat. Pour in the egg mixture and then sprinkle over the cheese cubes and chopped vegetables. Use a fork to pull the cooked edges of the eggs to the center and tip the pan to distribute the liquid eggs outward. Repeat until all of the eggs are cooked. Immediately transfer the scrambled eggs to two warm plates. 

Sausage Patties with Caramelized Onions

1 lb ground sausage meat
1 large or two small onions, peeled, halved, and sliced into half moons
slick of vegetable oil

Shape the sausage meat into 8 to 10 small patties, 1 inch thick. Heat a skillet over medium heat. Coat with a slick of neutral vegetable oil. Add the sliced onions to the pan and toss to coat in the oil and to break up the onion layers into strands a bit. Move the onion to the center of the pan and add the sausage patties. Allow to cook until well browned on one side, then flip and cook on the other side until the meat is completely cooked through. Meanwhile stir the onion strands occasionally so that brown nicely but do not burn. Serve warm.