The frittata was pretty simple, and pretty. It was also entirely improvisatory, and as such did not need a recipe; an outline would be enough to reproduce it.

We began by revisiting the duck rillettes, watercress, and toast we had enjoyed the night before, because, for one, the frittata would not be large; two, I knew that, once opened, the pâté should be consumed earlier rather than later; and three, because once again we had some great bread for toast, A ‘Compagne’, or traditional sourdough, from Bien Cuit Bakery via Foragers Market (this time I used my trusty ‘Camp-A-Toaster‘ to make the toast, and the results were perfect).

The peppers, which were at the center of the frittata, were gorgeous; I didn’t want to pass up the chance of including a picture here.

• three large sweet long yellow-orange peppers from Campo Rosso Farm, seeds and pith removed, slivered and chopped, sautéed in olive oil until soft inside a heavy, seasoned, cast iron pan, followed by some chopped garlic from Willow Wisp Farm and most of a finely-chopped small red Calabrian pepper from Campo Rosso Farm, both heated until also soft, after which 8 eggs from Millport Dairy Farm (whipped with salt, pepper, a tablespoon of milk, and more than half a dozen chopped herbs from various local farms) were poured into the pan and allowed to cook over a lowered flame for a few minutes, or until most of the egg had cooked, during which time the surface was sprinkled with a bit of homemade French Basque piment d’Espellate (which arrived in our kitchen via a farm in a small town north of Baie-Comeau, Quebec) and slices of one ripe green heirloom tomato from Stokes Farm, the frittata finished in the broiler, and served on plates where the sections were sprinkled with fennel flowers from Mountain Sweet Berry Farm
• the wine was a California (Lodi) red, Jacqueline Bahue Cabernet Franc Lodi 2014, which is now out of stock
• the music was Pat Muchmore’s ‘BABEL fragments’, a section of which I heard on Q2 Music streaming last week, introducing me to this composer’s work for the first time