Last month, my friend and Atlanta blogger Lia Picard invited me to tour Sweet Selma Cooking School. She said there would be food, fun and the opportunity to see an urban farm in action. Saying yes was a no-brainer.
Just a few months open, Sweet Selma is a unique space. It’s home to a cooking school, a working bed and breakfast and an urban farm. It’s a meeting space, a place to learn and a place to call home just a few minutes from the Atlanta airport. Throughout the year, Sweet Selma raises hens for eggs, and they grow a variety of fresh produce including asparagus, herbs, and mushrooms. The farm is also home to a peacock and JimTom, the resident turkey. I didn’t get any great shots of him, but JimTom likes to put on a bit of a show – strutting his stuff for the ladies!
It was comforting to know that the animals on the farm are kept and pampered for the little workers they are. No worries about leaving the farm for the table.
After hanging out with the birds, we got to pick the mushrooms that would anchor our lovely brunch. We harvested some of the most flavorful shiitakes that day. Mushrooms grow in the shade – often on forest floors. At Sweet Selma, they use soaked logs to grow them in a shaded space at the back fo the farm.
Here I am gathering mushrooms.
Shortly after that, Chef Sandy shared her basic frittata recipe. Though I make them all the time, I loved using farm fresh eggs and getting little tips on how to keep it creamy and soft. I’ll go ahead and tell you: don’t overbeat the eggs. Be gentle and stir just until combined.
We washed and chopped vegetables and herbs, hemmed and hawed over what should go into the mix. With tons of fresh herbs, cheese, mushrooms and tomatoes, it was easy to create a few delicious frittatas. Oh, and there were roasted sweet potatoes. Creamy on the inside and caramelized on the outside, the sweet potatoes were almost all gone by the time we sate down for brunch. Mmmm…
We finished with a family style meal where we chatted with Jake and the other enjoyed candid conversation with Jake and the other bloggers.
Sweet Selma Farm was a fun way to spend a Sunday morning. I can’t wait to return – to attend an event, host a class or just to visit JimTom (the resident turkey). If you’re in the Atlanta area or passing through, consider being a guest at Sweet Selma. It’s close to the airport. I love that house guests have full use of the home. That day, a couple of guests were there reading, and one made his breakfast while we were in the kitchen cooking.
I love exploring places like this and spreading the word. It was also cool to hang out with some Atlanta blogger friends like Chef Demetra of Sweet Savant and to meet new bloggers like Jess of Rose & Fig and Wendy who keeps us all abreast of what’s going on in Atlanta over on Twitter.
As you dive into the holidays, chances are you’ll need a quick meal idea. Even if you don’t have farm fresh eggs on hand, this basic frittata recipe will be a welcome addition to the kitchen.
A simple recipe for the perfect frittata.
- 6 eggs
- 1/4 cup milk or cream
- 2-4 tbsp fresh herbs chopped
- 2 cups fresh vegetables pre-cooked as needed
- 1 cup cheese divided
Preheat oven to 350 degrees. Preheat cast iron skillet on over medium heat (no oil).
In a small bowl, lightly beat eggs just until yolk and white are combined.
Add milk, vegetables, herbs, and half the cheese. (Good melting cheeses include Fontina, gruyere, cheddar. Goat and Feta cheeses also work well.)
Carefully brush the hot skillet with olive oil. Pour in the egg mixture. In 2 to 3 minutes, when the egg mixture pulls away from the sides of the skillet, top with remaining cheese and move skillet to the preheated oven. Bake about 5 to 8 minutes. Remove from oven when the center is still a little jiggly. The skillet is so very very hot, the frittata will continue cooking when removed from the oven. If you bake the frittata until the egg is completely set, your frittata will be overcooked.
Vegetables: Greens like spinach and chard, tomatoes can go in raw. Mushrooms, potatoes, peppers and other vegetables that take longer than a couple minutes to cook need a quick saute to soften.