Easter brunch doesn’t have to come from the grocery store—you can grow many of the ingredients yourself, even in small, raised beds or containers.
What to Grow for a Spring Brunch:
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Spinach or baby kale – Quick to grow and perfect for salads or sautés.
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Green onions – Easy to grow from seeds or start from sets in early spring.
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Radishes – Fast growers—some varieties are ready in 25 days!
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Chives – A perennial herb that adds a mild onion flavor.
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Fresh herbs like dill, parsley, or mint – Great in egg dishes and drinks.
Recipe: Spring Garden Frittata with Herbs and Greens
Serves 4-6
Ingredients:
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8 eggs
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1/2 cup milk or dairy-free milk
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1 cup chopped fresh spinach or kale
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1/2 cup chopped green onions
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1/4 cup chopped fresh herbs (chives, parsley, dill, or any combo)
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1/2 cup crumbled feta or goat cheese (optional)
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Salt and pepper to taste
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Olive oil or butter for the pan
Instructions:
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Preheat oven to 375°F.
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Sauté the green onions and greens in olive oil in an oven-safe skillet over medium heat until just softened (2–3 minutes).
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In a bowl, whisk eggs, milk, salt, pepper, and herbs. Stir in cheese.
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Pour over the greens in the skillet. Let cook on the stove for 2 minutes, then transfer to the oven.
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Bake for 15–18 minutes or until set.
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Slice and serve warm with crusty bread or roasted potatoes.
Happy Gardening,
Karen