Tuesday, May 15, 2012

CSA starts TODAY!

It's another rainy day here in New England... but that doesn't stop us from harvest or fun! We are starting the CSA early this year and we are excited to be able to provide fresh, local food mid May... in New Hampshire!
Green and purple are the colors of the day... lilacs, spinach, chives (with purple flowers), mint, oregano, even the bok choy from White Gates Farm came in green and purple! **Thanks, LeTartes, for helping supplement what the cabbage worms devoured! **
And thank you to all of my helpers this morning, Stephanie did artful things with flowers + thyme, Ben helped pick mint + herbs, and - of course - Jared!
As I sit on the front porch of Tin Mountain Conservation Center, listening to the rain falling once again from the sky, I am gathering a recipe perfect for spring! 
But first, a look at who's eating our food: 9 month old Ollie with this week's fresh take!
Now, for what to do with it all?!? It is spring, and egg season, so this week's recipe is a spinach + thyme frittata. You could also use the choy instead, if you want to savour your spinach fresh!

Spinach and thyme frittata, adapted from:

2 bunches spinach, washed, trimmed, and chopped
1/4 cup water
1/2 yellow onion, minced
2 tablespoons butter
1 cup half and half
2 egg yolks
4 large eggs
1 cup grated Gruyere cheese, divided
1 teaspoon grated nutmeg
1 Tablespoon fresh thyme, chopped
1/2 teaspoon salt
1/2 teaspoon pepper

Preheat the oven to 400 degrees. Place the chopped spinach in a saucepan with 1/4 cup water and cover with a lid. Heat over medium high heat until the leaves are barely wilted, just a few minutes.
Remove from heat and set aside. While the spinach is cooking, whisk together the egg yolks, eggs, half and half, nutmeg, salt, pepper, and half a cup of the Gruyere cheese. Melt the butter in an oven proof skillet and add the onions. Saute until translucent and fragrant.
When the onions are ready, top with the cooked spinach, sprinkle thyme over, and pour the egg mixture. 
As the egg heats and begins to set, use a spatula to lift up the edges and allow the egg to move to the bottom of the skillet. Repeat until the egg is no longer runny Top with the remaining cheese and place in the oven.
Bake for 13-15 minutes until the egg has puffed up and the cheese has browned.Cut into quarters and serve.

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