We're off on our adventure to Canada. The car is full of food, gear, and toys. Guest posts are scheduled and ready to keep you entertained for the week. Tune in Sunday for our 19 person paddling meal plan.

We ate our 'last meal' tonight, a frittata of backyard chicken eggs with homegrown tomatoes, green beans, garlic, shallots, and herbs. On the side were our very first new potatoes of the year. (They really shouldn't be harvested yet but I was watering the other garden the other day and couldn't resist seeing how the tubers were progressing.) I savored every fresh delicious bite, knowing that plenty of fast food and dehydrated meals are in my future.

I was reflecting that this trip will be the first time in years that I will be truly electronic free. Because of owning the online store and writing this blog, every vacation I've taken since Lil's birth has included at least some phone and Internet communication, i.e. 'work'. Between Sunday and Friday, no work will be done by me at least. (Someone, ahem Alex, is bringing several communication devises...)

In the absence of the computer and smartphone, I expect to enjoy:

writing with a pen and paper

wildlife

clouds and stars, uncut by wires and airplanes

fully present family

silence

May you also experience peace this week. I look forward to sharing pictures and stories upon my return.

mushroom kale frittata finished One of our favorite meals year round is frittata. It makes perfect use of whatever vegetables are in season, is easily made with local ingredients, and can be served for breakfast, lunch, or dinner. Essentially a crustless quiche, frittata is a classical dish that is dead simple to prepare.

Here's a skeleton recipe that can be adapted for whatever ingredients you have on hand. The technique is always the same.

First, chop and sweat one half of a large onion in a drizzle of olive oil in a cast iron skillet. Add two cloves of garlic (or more to your liking), and four cups of chopped vegetables. In winter, try mushrooms and kale, spinach and peas are nice in the spring, tomato and beans are tasty in summer, and the fall bears chard and peppers. Cook vegetables until slightly caramelized. mushroom and kale frittata making

Meanwhile, make the egg mixture. Whisk six eggs, local preferred, with one half cup milk, one teaspoon salt, and several twists of black pepper until foamy. Add one tablespoon fresh herbs or one teaspoon dried to the egg mixture. egg mixture for frittata

Assemble the frittata by pouring the egg mixture over the vegetables. Top with one half to one cup of cheese (shredded cheddar or swiss, feta, goat cheese, or your favorite). frittata going in the oven

Place the frittata in a preheated 350 degree oven for 20 - 30 minutes or until top is browned. Serve warm or cold with a simple salad and/or bread for a light meal. [print_this]

Every Season Frittata Makes: 4 entrée servings, 6 side dish servings Time: 20 minutes preparation + 20 minutes baking

two tablespoons olive oil

one half onion, chopped

two cloves garlic, minced

two cups vegetables, diced

two tablespoons fresh herbs, chopped (one teaspoon dried)

six eggs (substitute three whole eggs and four egg whites to reduce fat and cholesterol)

one half cup milk

one teaspoon salt

black pepper (and cayenne if you like things spicy)

one half to one cup cheese

Cook vegetables over medium heat until wilted in a cast iron skillet. Add herbs. In a separate bowl, whisk together eggs, milk, salt, and pepper. Pour over vegetables and top with cheese. Bake in a 350 degree oven for 20 - 30 minutes or until cooked through and browned on top.

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