Being a locavore means eating fresh foods grown close to home. It doesn’t get much more local that this meal; the mushrooms and dandelions are from my backyard, and the eggs are from my neighbor down the road. If your food foraging is limited to the grocery store, you can substitute button mushrooms and baby spinach.
While you’re frying up the mushrooms, mix the eggs in a bowl with salt, pepper, and a bit of milk if you like. When the mushrooms are nice and golden brown, mix in the eggs and chopped greens and stir it all together until cooked through.
Toast from homemade bread (or the neighborhood bakery if, like me, you don’t have the patience for baking) with local butter or honey completes the meal. Maybe some fresh, seasonal fruit, too. Coffee doesn’t grow in New York, so I make an exception.
By Annie B. Bond, the best-selling and award-winning author of five healthy/green living books, including Better Basics for the Home (Three Rivers Press, 1999), Home Enlightenment, Clean & Green (1990), and most recently True Food (National Geographic, 2010 and winner of Gourmand Awards Best Health and Nutrition Cookbook in the World). She has authored literally thousands of articles and was named “the foremost expert on green living” by Body & Soul magazine (2009).