Tonight we made a dish to last us several meals. Our eggs had stockpiled to a point where we could benefit from a dish heavy on the albumen. We also have an abundance of vegetables perfect for a fritatta. And our stovetop oval casserole pan is the perfect size for a large amount of vegetables and eggs.
Egg over Egg Fritatta
You can use whatever vegetables you have available. Substitute 4 or 5 green onions for the leeks. Add asparagus, broccoli and/or turnip greens.
|Fritatta, lettuce with creamy garlic dressing and escabeche|
1 medium bunch of chard
1 medium leek
2 stalk green garlic
1/4 cup milk
1-1/2 tbsp olive oil
1 tbsp butter
1/2 tsp salt
Clean and chop the leeks and green garlic. Cut the stems off the chard, chop and saute with the leeks and garlic in the olive oil and butter for 5 minutes over medium heat in an oven-proof pan. Chop the chard leaves, add, stir and saute for 5 to 8 more minutes, until just tender.
Beat 6 of the eggs and milk and pour into the pan with the vegetables. Cook over medium heat for 4 minutes. The eggs should begin cooked around the edges of the pan, and the center will still be soft.
|In the Chamber Stove broiler|
Herbs and Dried Herbs
The fresh herbs are abundant right now, with a good selection. This week we will also start adding dried herbs to the Herb Choice box, allowing you the choice of a dried or fresh item. All dried herbs have been grown on the farm and dried in our passive solar greenhouse. The tins are reusable, so when they are empty you can either repurpose them or send them back our way.
The strawberry harvest has begun, and the trajectory of this year's season is still to be determined. We do forcast a nice sampling for the Wednesday shares, and a full pint for everyone on Saturday. After that we hope to continue providing strawberries in the shares for a couple more weeks. Can't wait to see how it all turns out.
|May 28th---The Honeoye Strawberry patch|