For this week's local meal, I needed to continue to use the eggs that are taking over my refrigerator but I wanted to make something a little different. After a bit of thinking, and some driving around to find acceptable milk for the challenge, I settled on crepes.
I chopped up some zucchini and yellow squash that I got in my CSA share, a sweet potato left over from my last spring CSA share, and an onion I picked up at the West End Farmer's Market. I roasted them at 425 degrees with a little olive oil, salt, pepper, cumin and ground coriander seed for about 25 minutes.
I mixed some milk, eggs, flour, salt, pepper, garlic scapes and dill and made crepes that I wrapped around the veggies and a little bit of feta cheese.
I served them with a bit of lettuce and dressing for a lovely vegetarian meal.
[ formally written recipe will appear later today when I get a minute to type it up]
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