Marta retreating to the Bluffs// Milford, New Jersey

SPOAC Community Garden// Philadelphia, Pennsylvania

The Queen of Swords // Philadelphia, Pennylvania

Bacon + Rosemary//Philadelphia, Pennsylvania

Last of the Season Tomatoes with Secret Mozzarella// Philadelphia, PA

Brunch Stylin' with Chef Pat Boyer// Philadelphia, Pennsylvania

Skillet Corn Bread

2 eggs

2 cups good cornmeal

2 cups buttermilk

1 teaspoon baking powder

1 teaspoon baking soda

1/4 cup lard

1 teaspoon salt

optional

1 cup cheddar cheese

1/2 jalapeño, minced

1 clove garlic, minced

Preheat oven to 425 degrees. In a medium mixing bowl, stir together eggs, cornmeal, buttermilk, baking powder and soda. On high lard in a cast iron skillet until hot. Pour in batter. Place in oven and back for about 15 minutes or until middle is springy, and edges are browned. Serve with butter.

The Great Apple Tree of Candy Bend// Upper Black Eddy, Pennsylvania

Skillet Frittata

1 onion, caramelized

1 bunch chives, minced

1 purple potato, diced

salt & ground pepper, to taste

4 large eggs

1/2 cup cream

1 cup shredded cheddar cheese

Preheat oven to 350 degrees. In a large bowl, whisk eggs, cream, herbs and salt & pepper together until the egg yolk and white are totally incorporated. Add cheese, layering veggies and pour egg mixture into a greased 7-10inch skillet. Bake covered with tinfoil for 40 minutes. Remove foil and cook until golden and add more cheddar if you'd like.
This recipe is very basic, all veggies can be modified. Keep your egg mixture and explore some creative combinations with your leftovers! I have also found that if you do not have cream available that 2 tbsp butter and 1/2 cup milk work as a good substitute as well as crème fraîche, yogurt or sour cream.

Manhattan in the Haze// New York, New York

Still Slicing Up Some Summer in Long Island Paumanok Vineyards by Chef Jason Weiner //Aquebogue, New York

Kale City at Brooklyn Grange// Brooklyn, New York

Dry Roasted Eggplant

Japanese Eggplant from Philly Food Works

5-8 Japanese eggplant, sliced into discs

5 tablespoons salt

2 tablespoons herbes de Provance

1 tablespoon berbere spice

1 tablespoon paprika

fresh pepper, to taste

Preheat oven to 425 degrees. On a sheet pan lay out sliced eggplants. Season with salt and let sit for 5 minutes. Flip the discs and repeat. Wipe off liquid and excess salt. Mix together remaining spice and season heavily. Bake for about 5-10 minutes until fragrant. Remove from heat and allow to cool. Serve mozzarella atop with a dash of olive oil or as a side finished with olive oil.