Each time I visit Midnight Sun Farm my back hurts less.
Although, I have to say those ladies who spend all day long bent over in rice paddies must have hamstrings of steel. My typically workload on farm this time of year consists of weeding…. lots and lots of weeding… and after a few minutes of bending over my legs start to bark and I’ve now started in on the “crawl on your hands and knees” technique. Very elegant.
What really excites me, though, is when I see the things that I’ve weeded (and a few things I’ve harvested and washed) showing up in my CSA box.
In my box this week were:
two heads lettuce
one bulb fennel
rainbow swiss chard
Hakuri sweet turnips, and
So, what became of this random box of green goodness?
I made several salads and another stirfry, but the true prize of the week was Frittata Night with my friend Kelly.
I totally made this recipe up based on something I’d seen Chef Giada do on the food network….. this is not really at all close to the recipe, so, it’s a Lauren original, and delicious.
Lauren’s spinach and chard Frittata
- 2 potatoes, peeled and cubed
- 1 small onion, sliced or diced (depending how onion-y you like it)
- 3 sweet turnips, peeled and cubed
- 1 small bunch rainbow swiss chard
- 1 small bunch spinach
- 4 eggs
- 1/4 C. half and half
- salt and pepper
- 2 – 4 oz. shredded mozzarella cheese
- bacon bits (the real stuff, not Bacos, people)
- 2-3 green onions
- 4-6 sprigs fennel leaves
Add 2 TB vegetable oil to a high sided saute pan and heat over medium heat. Add potatoes and cook until slightly softened and translucent (maybe about 5-7 minutes… just prep the other stuff while you do this and check on them occasionally, turning down the heat if they are starting to brown).
Meanwhile, separate the leaves of the chard from the woody stem and chop the stems. Add chard stems, onions, and turnips to the pan and cook another 2-4 minutes. Add the spinach and chard leaves by the handful, and mix until the greens become dark and wilty.
Whisk the eggs in a bowl with half and half and and salt and pepper to taste. Pour the egg mixture over the vegetables and lower heat to low. Cook about 5 minutes, covered, and add shredded cheese, bacon, fennel and green onions. Return lid and cook until the cheese is melted and eggs are set.
I served this gorgeous thing with a side salad of spring mix, kidney and garbanzo beans, strawberries, sunflower seeds, leftover radishes and dried cranberries. That, and about a bottle of red wine….
And it looked like this:
This, friends, was a night to remember!
photos courtesy of Kelly Rose