Get our newsletters

Recipe of the Week: Breakfast Burritos

Look what’s cooking at the Wrightstown Farmers Market


It’s unlikely that there is any other local winter farm market that is as busy as the Wrightstown Farmers Market, held two Saturdays each month through April.

Currently located at its cold-weather location indoors at Chandler Hall in Newtown, it bustles with activity as dozens of vendors sell their wares to enthusiastic customers.

In the past, winter was a quiet time for farmers markets; when fields froze over, the farmers were busy with cold-weather chores and the markets were closed until spring.

Now the markets remain open for limited days and hours, giving vendors an opportunity to sell their wares throughout the year, and customers a chance to buy regionally made and grown products.

Local vegetables this time of year are limited, but the number is increasing as farmers develop ways to grow them indoors. Last weekend the market offered carrots, spinach, cabbage, radishes, turnips, mushrooms, microgreens and sweet potatoes.

Also available were eggs, cheeses, yogurt, meats and poultry. Baked goods ranged from cakes to pies to cookies, plus artisanal breads and dog biscuits. Vendors also offered hard cider, distilled spirits, coffee, pickles, honey, soaps and knitted products made from alpaca yarns.

Customers could buy soups and meals to take home as well as breakfast burritos to eat on the spot made by Macungie Mountain Herb Farm.

Many of the vendors spend alternate Saturday mornings at the Doylestown Farmers Market, now held at the Mercantile in Doylestown.

The next Wrightstown market is from 10 a.m. to noon, Jan. 28. The next market at the Mercantile is this Saturday, Jan. 21, from 10 a.m. to 1 p.m. In February the Doylestown market moves to Superior Woodcraft at 160 N. Hamilton St.

If you can’t make it to the farmers market for a breakfast burrito, here is a recipe from (I like to add slices of avocado):

Breakfast Burritos

2 bacon strips, chopped

12 large eggs

½ teaspoon salt

¼ teaspoon pepper

10 flour tortillas (8 inches), warmed

1 ½ cups shredded cheddar cheese

4 green onions, sliced

1. In a large cast-iron or other heavy skillet, cook bacon until crisp; drain on paper towels. Remove all but 1 to 2 tablespoons drippings from pan.

2. Whisk together eggs, salt and pepper. Heat skillet over medium heat; pour in egg mixture. Cook and stir until eggs are thickened and no liquid egg remains; remove from heat.

3. Spoon about 1/4 cup egg mixture onto center of each tortilla; sprinkle with cheese, bacon and green onions. Roll into burritos.

To freeze: Cool eggs before making burritos. Individually wrap burritos in paper towels and foil; freeze in an airtight container. To use, remove foil; place paper towel-wrapped burrito on a microwave-safe plate. Microwave on high until heated through, turning once. Let stand 15 seconds.

Wrightstown Farmers Market