What to Do With Your Share --- Week 1

Welcome to all of our 2010 Fair Share Farm CSA members. We are ready for another 24 weeks of providing you with the fresh, local produce that you crave. Let's begin.

While in this part of the blog I can't tell you everything about every item in your share, I will tend to focus on a few items, and then give a tried and tested recipe. Last year's Week 1 blog talked about sorrel, lovage and chive flowers, so no need to repeat.

The garlic greens have sized up nicely this year, and are at their peak right now. The stalk is tender and oh so garlicy. There is enough to make a good batch of pesto with them. Just use our "classic pesto" recipe and substitute 4 or 5 stalks of garlic greens for the basil.



Of all the Asian greens we hand out in the shares, I suppose bok choi may be the best known. A standard stir fry ingredient, it is also good in kim chee or chow mein. Like many Asian greens the entire vegetable is edible, from the crunchy stalks to the tender leaves.



Asparagus and Leek Fritatta
Fritattas are a wholesome and easy dish, and are at their best when made with lots of vegetables. Essentially a quiche without the crust, they turn eggs into a main course.

This recipe calls for 2 cups of grated cheese. We use 1 cup of parmesan and 1 cup of Goatsbeard Farms Walloon aged cheese. Fritattas are a great way to take a high quality cheese like Goatsbeard's and spread it's flavor over an entire dish. You can buy it from Brooke and Dan at the Friday Bad Seed Farmer's Market.

1 medium bunch of aparagus
1 medium leek
1 stalk green garlic
6 eggs
1/4 cup milk
2 cups grated cheese
1-1/2 tbsp olive oil
1 tbsp butter
1/2 tsp salt



Clean and chop the leeks, green garlic and asparagus. Saute the leeks and garlic in the olive oil and butter for 5 minutes over medium heat in an oven-proof pan. Add the salt and aspargus and cook 3 more minutes.

Beat the eggs and milk. Add half the cheese to the eggs, stir, and then pour into the pan with the leeks. Cook over medium heat for 3 minutes. The eggs should be cooked around the edges of the pan, and the center will still be soft.

Sprinkle the remaining cheese over the top and place in the broiler for 3 minutes, or until golden brown. Let cool for 5 minutes. Serve warm.