Tonight was very special, as this evening we picked up our first boxful of produce from Golden Earthworm, an organic farm 73 miles East of Queens. This is the first of 26 weekly boxes we will be receiving, straight from the farmer, delivered right to Queens through the Forest Hills Tuv Ha’Aretz CSA program (learn more about this CSA program HERE).
The first thing we did when we got home with our box was wash and bag all the lettuce (3 bunches!) and tops of the root vegetables (turnip, radish, and beet greens). This helps prevent the wilting process, and will also take a step out of an upcoming lunch or dinner. To see step-by-step instructions on storing greens and some classic Alexa pictures, click HERE.
It was 8:30 by the time we finished prepping for the week, and I didn’t feel like making anything fussy for dinner. There were some lovely beet greens in the box, and for some reason they just seemed perfect for an easy frittatta (baked omelet).
Beet greens, along with their Swiss cousins, belong to the Chard family, and can be treated much like spinach.
I whisked 6 eggs with 1/4 cup milk, 1/4 cup parmesan cheese, salt and pepper, then added thinly sliced beet greens and some halved cherry tomatoes. This mixture was poured into a hot skillet (make sure you use one that can go in the oven), and cooked over high heat for about a minute, then tranfered to a 400F oven for 6-8 minutes until it was puffy.
The frittata was served with a simple green salad made with red leaf lettuce, and sliced French breakfast radishes (courtesy of Golden Earthworm), and whole wheat bread (courtesy of Matthew).
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5 Comments
Beet greens – yum! You should check out the beetbot on twitter!
Glad to see the return of the blog! Love you guys!
looks delicious! we’re going to add you to the blogroll on our farmhouse kitchen blog once it’s up…
@Jess Thanks! It’s good to be back! I’ll check beetbot. Thanks for the rec.
@Maggie Thanks for adding us! We’ll be following Golden Earthworm’s blog through the harvest season–those pics are amazing!
Enjoy it!
Bravo!!! I have never been able to get a frittata to turn out of the pan right…but this recipe created the PERFECT frittata. It had the right balance of eggs and milk and cheese of course! Thanks for another great, easy, quick and versatile recipe!