farm box wednesday...

this was our 3rd week picking up our local csa farm box. so far we are pretty happy, with only a couple minor issues--the main one being that "picked at the peak of freshness" can sometimes = "eat it NOW, before it goes bad." more an adjustment on our part than anything else, i think, so long as stuff is not coming to us already spoiled. so far this hasn't happened, except jeremy did report a few sad-looking cherries after picking up our box today. 

this week's box included a large bag of spinach, the aforementioned cherries, 3 varieties of summer squash (one piece of each kind), a yummy bag of salted pistachios, a bag of carrots and a container of strawberries. all great stuff. last week were were surprised with a cabbage, which is still sitting in the fridge. i have no idea what to do with cabbage, and haven't taken the time to research any recipes. i don't think i actually like cabbage, except in cole slaw (anyone have a recipe for cole slaw?) the last experience i've actually had with the stuff was using chilled leaves to help with engorgement when my milk came in with lucy (it works like a charm!)

one of my favorite things about the box is not what's inside, but the flier that comes along with everything. it includes a recipe idea, facts about the food included, notes from the farmer, and a list of what made it into larger boxes (this week, salad mix, snap peas and peaches in the medium and large boxes, plus english shelling peas and baby arugula in the largest box). 

i made the recipe included with last week's box, and was pleased with how it came out so i though i would share. i like getting so many different veggies into one meal--it feels super healthy and is a great switch-up from our go-to greens: salad. 

farm box frittata

1-2 spring onions, sliced
zuchinni or other summer squash, sliced into 2 inch pieces
1 bunch of asparagus, trimmed and sliced lengthwise, then cut into 2 inch pieces
1 cup of shelled english peas
6 eggs, beaten and seasoned with salt, pepper & cayenne to your liking ( i used a few drops of hot sauce)
1 cup grated fontina cheese (we used provelone b/c we had it on hand)
3 tablespoons minced green garlic

1 tablespoon chopped fresh rosemary 

saute onion in a 12-inch cast iron pan, with 2 tablespoons of olive oil. add rosemary. when onion is soft, add asperagus and raise heat. cook until bright green, then add all other veggies. cook on high for 3-5 minutes. 

empty pan into bowl of eggs, mix until well incorporated. add another drizzle of olive oil to thoroughly coat cast iron pan, pour the eggs and veggies in. bake at 350 degrees until eggs set and begin to brown. top with more grated cheese and broil to melt. serve warm or cold. 

i really like recipes such as this since it seems you can easily adapt the ingredients list according to what you've got on hand. it's a great way to use up stuff in the fridge or freezer that is just sitting around, uneaten, taken up space before it starts to get gross. 

i forgot to mention that i have never before shelled peas! this was a new experience for me, and not as time-consuming as i thought it would be when i first got started. lucy even helped a little with the ones that rolled astray--that girl really knows how to earn her keep!


Family Time said...

shred it, mix it with a bit of olive oil, lemon zest, pepper, and some sauteed chicken...yum!

lar1203 said...

fish tacos are awesome with cabbage!