I really should’ve stayed home this weekend. My garden, currently dominated by watermelon vines dying a slow death (WHY?) and monstrous kale trees, needed tending. Our CSA box was actually overflowing this week, and I’d just picked up a month’s worth of meat, seafood, poultry, and pork from Real Food Bay Area. A box of stationery and these pieces of oddly-shaped paper called ‘envelope liners’ laid in wait on top of our printer, ready for a save the date printing extravaganza.
It was almost a three-day domestic goddess blitzkrieg, but instead I headed south to the land of sun, beaches, and more sun: San Diego! Between trips to visit the grandparents (affectionately termed by our family The Geriatric World Tour), quality beach time, and skeet shooting at my uncle’s secluded house in Alpine, I managed to fit in a bit of cookery.
We went to the farmers’ market and I marveled at the unusual produce we don’t often see in the Bay Area: green-shelled macadamia nuts, passion fruit, vibrantly-hued eggplants the size of my thumb, and thimble-sized gherkins that looked more like tiny watermelons than they did heirloom cucumbers.
I picked up some of the usual suspects, including pastured eggs, garlic, and fragrant cherry tomatoes. Before the skeet shooting and sunbathing commenced at my uncle’s house, I whipped up a frittata that perfectly complemented a big watermelon-strawberry salad and my uncle’s homemade smoked pork sausage.
Although I prefer to finish frittatas in the oven, there’s no reason you can’t cook them all the way on the stove if you don’t have an oven-safe skillet. If you go stove-only, keep the heat a little lower and prepare to keep lifting up the edges to let the uncooked eggs run underneath. A larger skillet will speed things up, but isn’t necessary. If you want to get really fancy, you can try to flip the whole thing over. This is a great way to throw 10 expensive eggs on the floor, if you’re into that kind of thing. Sometimes I am, but not when I’ve got a house full of hungry would-be skeet shooters.