Late August is a cook’s favorite time of year. Especially if you happen to know a gardener with an overflowing veggie patch.

We’re out on the farm this week, and we were so lucky to get baskets and baskets of gorgeous produce from a neighbor. We had insanely delicious heirloom tomatoes, corn, every color and shape of pepper, leeks, fresh dug potatoes, cantaloupes, lacinato kale, curly kale, purple beans, and cukes. Man, it is good to be in with a gardener.

But the best part of all was the farm fresh eggs. Oddly shaped, blueish, orange-yolked eggs.  I dream about these eggs all year. No matter how much I spend on cage-free, organic, humanely raised, pampered and petted eggs from the store, they never come close to these. You just can’t buy this kind of freshness.

The only thing to do with a bounty like that? Garden frittata! We sautéed the peppers, leeks, and tomatoes in butter with s&p, added some store-bought chopped portobellos, and then covered the veggies in beaten egg with a splash of half and half. I like to cover the pan so the top can cook, or you can just pop it under the broiler for a few minutes to cook the top.

I meant to take a picture, but Jarrett ate the whole thing too quickly. That’s how most of our meals end.

Hope you have delicious meals and relaxing days ahead of you over the long weekend! I’ll be back next week with more book news and thoughts on publishing.