So for our first share meal, we made a frittata and a salad. We used almost exclusively products from our share, plus some dairy and aromatics. Everything else had been in the ground that very morning (cool, right?). Making a frittata is practically as easy as making toast. You start by what is essentially a stir-fry, and then add egg.
Start with your aromatics in a couple tablespoons of olive oil. We used a little bit of onion, scallion, and the green garlic.
I almost never measure, so I apologize for my estimations, but feeling your way around a stove always tends to make things taste better loved (in my approximation). That being said, while this is all cookin’ up, crack four or five eggs into a bowl with a splash of milk (maybe about a third of a cup?). Add in some cheese: we used goat here, but shredded moz is great, a little bit of cottage cheese can make it surprisingly fluffy, and ricotta or feta is mmm-worthy.
And once your veggies are cooked down, pour the egg mixture over it, making sure to evenly distribute.
Let it cook on the stove for 5-7 minutes until you notice the ends are crusting, and then throw it in the oven (375 degrees – ish) until the top looks solid. I like to throw it in the broiler at the very end to crisp up the top. When all is said and cooked, it should look something like the following –
Chopped up the beautiful radishes (which not bought from a store taste entirely and surprisingly different) and let them canoodle with the mixed greens. Our salad dressing is 1 part balsamic, 2 parts olive oil, a forkful of mustard, and a dollop of honey. Really, measuring spoons-shmeasuring spoons.
Pair it with your salad. And voilà, dîner à la CSA.