Savoring Summer: Ham and Eggs

Thanks to a bounty of local produce, eggs, meat, and milk A. and I have been enjoying many a fresh meal this summer.  Our garden has blessed us with a variety of vegetables, our CSA shares have provided use with lots of ingredients, and random encounters have left us with quite a bounty.  Along with an occasional trip to the grocery store we've managed to create dishes that are summery and satisfying.

First up is a ham from pre-Easter sales.  Thanks to the freezer, we were able save this hunk of ham until summer crops began to arrive.  Baked ham is great hot or cold and goes well with all sorts of sides!  A. gave the ham a nice brown sugar, bourbon rub down before slicing and dicing the beast.

Next we have local protein, eggs. Our CSA provides us with a dozen or more eggs each week, which has resulted in many an eggy evening.  Omelets and frittatas are great ways to use eggs and produce. When we have corn we love making fluffy corn and goat cheese omelets. The key to this massive poof is separating the yolks and egg whites, meringue the whites, and folding them into the yolk.  Compared to these omelets, the frittatas look dense.  Don't be fooled into thinking that a frittata is a complicated dish by its name; it's actually quite easy.  After softening vegetables of choice, ours included summer squash, onion and fresh herbs, mix in a dollop of ricotta cheese, and then your eggs.  If you have a meat loving man in your life add some browned sausage to the mix.  Both egg dishes are finished in the oven, so a non-stick pan with an oven friendly handle is a must.   Slices of fresh tomatoes are my favorite accompaniment to these meals.