Chris and I signed up for a CSA this year for the first time. For those of you who aren't familiar, a CSA (Community Supported Agriculture) is a great way to get fresh veggies and fruit or even eggs, herbs, meat and flowers from local farms. Since we're a tiny house of just two people, and don't eat tons and tons of veggies to begin with we opted for an "every other week" share from Keewaydin Farms. Madison, being the local food scene that it is, has a plethora of CSAs from which to choose. Frankly the number of CSA programs available made it a little overwhelming for me to finally settle on one in years past! But, this year I stumbled upon a great resource to find this particular farm. The CSA Coalition website has a search function allows you to narrow down all the farms based on what they offer (Fruits, Veggies) or search by pickup location. My pickup location happens to be a cute little bakery in downtown Middleton called Bloom Bake Shop...you know, just in case I also need to buy brownies or cupcakes at the same time...obviously.
So, tonight marks my first CSA box ever and it was filled to the brim with radishes, asparagus, rhubarb, spinach, mixed salad greens, Jerusalem artichokes, and green garlic. So awesome! Just enough unfamiliar things to try new foods & recipes (Jerusalem artichokes and green garlic), balanced with familiar things that I already know how to cook with (spinach, asparagus). Stay tuned for recipes using these lovely ingredients.
Tonight I was a little short on time since I worked late, had to swing by the bakery to pick up my veggies, and head to the grocery to fill my bare pantry. So, a frittata with simple green salad was super quick to make. I love goat cheese so this was a great way to consume it, while eating a lot of healthy spinach, green garlic. This will be delicious reheated in the morning, sandwiched between two pieces of toast. Maybe with some more cheese on top!
Recipe inspiration comes from Simply Recipes. Enjoy!
- 8 ounces of spinach, washed, drained
- 1 tbsp olive oil
- 2 stalks green garlic, thinly sliced and chopped
- 8 eggs
- 2 tbsp milk
- 1 tbsp parmesan cheese
- salt & pepper to taste
- 2 ounces of goat cheese
- Preheat oven to 400
- In large, oven-proof, non-stick saute pan, wilt spinach with 1/4 cup water until barely cooked, about a minute. Drain water and set aside till cool. Rough chop.
- In mixing bowl whisk eggs, milk, parmesan cheese, salt and pepper until combined. Set aside.
- In the same large saute pan you used to cook the spinach, dry the pan and heat olive oil on medium heat. Cook green garlic until translucent and soft, about 4-5 minutes. Add spinach back to pan and spread out into an even layer in the pan.
- Add eggs to the pan and let set until the edges begin to set. Lift edges and tilt pan to let unset eggs underneath.
- Transfer to the oven and cook until set, approximately 10 minutes. Serves 4