Here is what I used from the Cooperstwon Farmers' Market:
Purple potato and spring onions from Heller's Farms;
Mesquite smoked bacon and spinach from Gaia's Breath; and,
Eggs from Painted Goat.
From my pantry:
Butter, olive oil, organic cheddar cheese, garlic, crushed red pepper.
Here is what I did:
I diced the bacon and tossed it into a heated pan with a little olive oil to start the process of rendering the fat. While that was working, I put a 1/2" dice on the purple potatoes and finely chopped the garlic. I chopped enough for both the potatoes and the spinach. I would rather chop once and put aside what I am not using so that it is ready for the next dish. I like to use cast iron as much as possible and so pulled out my little 8" pan, heated it, added a little butter and reduced the heat. I did not want the garlic to burn. I tossed in the potatoes and seasoned with salt and pepper. Do not crowd the potatoes or they will steam more than brown.
I pulled the bacon from the rendered fat and set it aside to drain. I removed some of the fat and added it to a stainless steel pan, slowly heated on the back burner. I added a little crushed red pepper and let it infuse the oil for a minute then added the garlic and sautéed. Once the garlic softened. I added the spinach, salted it and tossed it around to coat with the oil. Reduce heat to low and begin the eggs.
Another cast iron pan heated with a little butter melted, a little crushed pepper, and the chopped bulbs of the spring onions sautéd until the the onions are soft. Whisk the eggs with a little water, I find the eggs are somewhat fluffier when I use water rather than milk. I seasoned with salt and pepper and turned the heat down to medium low under the pan and added the eggs. I let them set up before running a spatula through them. I cooked them until they were set, firm but not rubbery! I tossed in the chopped tops of the spring onions and a little shredded organic cheddar.
A wonderful spring dinner after a long day of preparing for summer!