Winter / Spring 2008

Harvest Market

Harvest Market is the Chef’s first choice for local, organic and traditional products and services. With 25 years of experience on the Mendocino Coast, Harvest excels in service, with: an old-fashioned, full service meat and seafood counter, the best produce from local, organic farmers, a made-from-scratch Deli and Bakery that combine to be one of the most formidable Caterers on the North Coast, a comprehensive Health & Beauty section with an array of supplements and aids for your beauty from within and without, Specialty Cheese, full service Wine and Spirits, General Merchandise including natural clothing, bedding, cookware, and so much more.

Culinary Director Margaret Fox and her talented team of cooks prepare an array of restaurant-quality dishes daily. These are available in both of our locations, Harvest Market in Fort Bragg and Harvest at Mendosa’s in Mendocino.

Located at 171 Boatyard Drive, Fort Bragg, CA 95437.
For more information, please visit www.harvestmarket.com
or call 707.964.7000.

Mendocino Frittata

from Morning Food: Breakfasts, Brunches & More for Savoring the Best Part of the Day (rev.), by Margaret S. Fox & John B. Bear, Ten Speed Press, 2006

• 9 large eggs
• 2 Tbsp. minced parsley
• ¼ cup grated dry cheese (Parmesan, dry Asiago, or dry Jack)
• Salt
• Freshly ground black pepper
• 1 ¼ cups cubed (¾-inch) cooked, peeled potatoes
• ¼ cup olive oil
• ¾ cup finely chopped red pepper
• 2/3 cup finely sliced green onions
• 2 tsp. fresh thyme leaves
• ¼ tsp. cayenne pepper
• 3 oz. goat cheese, cut into small cubes or thin slices, depending on shape
• ½ cup cherry tomatoes, cut in half
• ¼ cup roasted garlic

Turn on broiler. Beat eggs with parsley, dry cheese, salt and pepper. Set aside. Heat a large ovenproof non stick sauté pan, add olive oil and cook potatoes over medium heat until well-browned on all sides, about 10 minutes. Add peppers and sauté until soft and then toss in green onions and thyme. Cook another minute, add cayenne pepper and mix. Turn up heat and add egg mixture. Turn heat down to medium low and quickly place goat cheese, cherry tomatoes and roasted garlic evenly over the surface. Reduce heat to low and let cook, slowly, until the edges are set. Lift the edges so that uncooked egg can run underneath, and repeat this a couple of times during the next 5 minutes or so. Peek underneath and make sure the bottom isn’t browning too quickly. If it is, reduce heat. When top is set and still moist, place pan under broiler for 45–60 seconds, until the top is slightly browned. Slide frittata out onto a warmed dish and cut into wedges.

To roast garlic: In a saucepan, place 1/3 cup peeled garlic and cover with water. Bring to a boil and lower heat. Simmer for 5–7 minutes until easily pierced with the tip of a knife. Drain well. Coat the garlic with a generous amount of olive oil and bake at 325 degrees for 20–25 minutes, stirring occasionally, until caramelized. Keep refrigerated.