Hi, there. I’m feeling somewhat estranged from this online space, but I’ve been feeling the pull lately to make a sudden appearance.
We’ve had so much going on in the last… YEAR?! since I’ve been here, so just to give you a little background. If any of you remember, we spontaneously sold our home in the summer of 2015 and hit the road in our fifth wheel in search of elsewhere…The decision was whimsical and sort of like following a whisper. We weren’t really sure what all of it meant at the time. Honestly, it happened so fast. The house flew off the market faster than we could say, “I’m ready” . We were ready, so we thought, for an adventure and change of scenery. We had big dreams for a homestead and maybe even a little organic side business. We’d wanted to move for a while- we just didn’t know the how, when or where questions that most people answer BEFORE calling their realtor .
We’d originally thought we’d uproot and move to Austin, Texas- since it wasn’t that far from home or work, and the food business was so big there. Especially for people with special needs diets, and the farmers markets are plenty. Too bad the extended stay RV parks had other plans in mind. We could find literally NO ONE in that general area that had an open site for us to stay longer than a week. They were all booked for the summer, and since my husband does have a job to go to, it didn’t leave our options extremely open. Luckily, everything ended up working out even better than we could’ve imagined.
We started our journey traveling from Houston to a little town in South Texas, and stayed on a 100 acre horse ranch. It was super close to work, and everyone was in awe. The ranch was gorgeous and the people were all so personable and hospitable. It was an experience we’ll never forget, but it wasn’t the sort of place we felt called to be planted. After a couple months at the ranch, we worked our way up closer to Central Texas. Not exactly a place for wannabe farmers- the soil is very rocky and difficult to work with. I wasn’t sure this was the place for us either, but this little town we landed in completely and unexpectedly stole our hearts. Everything from the hilly landscape to the community library. I’ve never been in a community so tight knit and it just immediately felt like home, to all of us. We became involved in local activities, joined a church on top of a hill, made friends and soon had thoughts of never leaving.
Although, in summer of 2016- we did leave. It was decided we would spend the summer at the beach on Galveston Island, and give this RV thing one last hurrah before being planted long term. It was the best summer, ever, but at the end of our three month stay, we all longed to go HOME. It would take another 7 months before we would find the perfect place for our family to settle, but we finally found it and I’m still pinching myself.
So here we are, seven people & three dogs, all settling into our little fixer upper country house tucked away in the hills of Texas. A dream come true, really. So dreamy, that it’s like someone else wrote this story and magically led us to this place we never would have known existed. If only we hadn’t have taken that leap of faith…
So the kitchen, you ask? It’s a work in progress. But it’s completely cookable as you can see here. 😉 I’m slowly getting around to the business of creating new things, and will hopefully be here in this place more often, sharing them with you. Beginning with this veggieFULL fritatta. I really hope you like it.
- olive oil
- 1 red bell pepper
- 2 large sweet potatoes-peeled and diced
- 1 medium yellow onion
- 2 bay leaves
- about 4-5 cloves of garlic — crushed
- sea salt
- small log of goat cheese
- about 1 C shredded raw milk cheese
- 1 leek – cleaned and chopped
- about 1 C grape tomatoes – washed and halved
- a dozen pasture raised eggs
- 1/2 C sour cream
- chopped scallions for garnish
Place bell pepper in a shallow baking dish and drizzle with olive oil. Roast on top rack at 400 degrees for about 10-15 minutes. Remove from heat and cover with foil, let cool. Toss diced sweet potatoes in separate bowl with olive oil and a big pinch of sea salt. Spread them evenly on a baking sheet and roast for about 20 minutes. Thinly slice onion and sauté in cast iron skillet- with a pinch of sea salt, and a drizzle of olive oil. Add bay leaves and let caramelize.
Once onions are soft and slightly brown, remove bay leaves and add leeks. Let them cook down slightly then add crushed garlic. Cook over medium heat while stirring occasionally. About two minutes. Turn off heat. Peel bell pepper and slice. add to onion mixture. Remove sweet potatoes from oven and add to skillet. Be sure to spread everything around evenly. Add tomato halves by placing around skillet, halved side up. Pinch about a TB of goat cheese off the log at a time, placing each piece carefully around the veggie mixture.
Crack 12 eggs into mixing bowl and whisk. Add sour cream. Whisk smooth. Pour over veggies. Sprinkle raw milk cheese on top. Reset oven to 375 F and transfer skillet to middle rack. Bake for about 25 minutes or until set. Remove from oven and sprinkle with scallions. Let cool slightly before serving.
Devour. Go for seconds. Share.
- Olive Oil
- 1 Red Bell Pepper
- 2 large sweet potatoes - peeled and diced
- 1 medium vadalia onion- thinly sliced
- 2 bay leaves
- sea salt
- 1 leek- washed and sliced
- 4-5 cloves mashed and chopped garlic
- about 1 C grape tomatoes- halved
- 1 small log of goat cheese
- about 1 C shredded raw milk cheddar
- 12 pasture raised eggs
- 1/2 C organic sour cream
- Chopped scallions for garnish. About one bundle will do. Maybe less.
- Pre-heat oven to 400 degrees F. Place bell pepper in baking dish and drizzle with olive oil- about a TB. Roast on the top rack for about 20 minutes or until skin becomes blackened and bubbly. Remove from heat and cover with foil. Let cool. This will make peeling easier.
- In a mixing bowl, toss sweet potatoes with a big pinch of sea salt and olive oil. Just a drizzle will do. Spread them evenly on a shallow baking sheet and roast for about 20 minutes. This can be done with the bell pepper on the middle rack.
- Add sliced onion to skillet over medium heat. Add small pinch of sea salt and tiny drizzle of oil. Toss in the bay leaves. Let caramelize. Stirring occasionally. Once brown and softened, add leeks. Let cook down a little. About 1 minute or two. Add crushed garlic. Stir. Turn off heat. Peel and slice bell pepper. Add to skillet. Add roasted sweet potatoes. Spread ingredients evenly around the skillet bottom. Place tomato halves evenly around mixture. Then goat cheese. One pinch at a time. Whisk eggs in large mixing bowl. Add sour cream and whisk smooth. Pour over veggies. Sprinkle with raw milk cheese. Transfer to oven set to 375 and bake until set. Garnish with scallions and serve.