cracking open a pod to reveal a row of perfect little "sleeping" peas: toddler delight at its finest.
the peas inspired me to make a spring vegetable frittata for dinner last night. this was a spin-off of one of the recipes that we got in our farm box notes a year ago--i may have even blogged the original recipe, though i'm not quite sure. either way, it's delicious, so repeat or not, here it is.
spring veggie frittata:
1 stalk of green garlic (you could also use onions here), thinly sliced
2 cups zucchini, sliced into 2-inch pieces
1 bunch asparagus, sliced into 2-inch pieces
1-2 cups of shelled english peas
1/2 cup milk
1 cup grated jack cheese (the original recipe called for fontina), plus some for sprinkling on top
1 teaspoon fresh rosemary, minced
salt, pepper and cayenne powder to taste
prepare all vegetables. in a cast iron skillet, melt 2 tablespoons of butter, add in the green garlic and saute until soft. raise the heat, add in the asparagus. cook until it turns bright green, then add in the other veggies and cook on high heat 3-5 minutes. remove from heat.
in a separate bowl, combine the eggs, milk, cheese, rosemary and seasonings. beat well and pour into the skillet. stir to combine, covering all vegetables. bake at 350 degrees until well set--about 20-25 minutes. sprinkle with remaining cheese and broil until brown & bubbly. serve warm or cold, for breakfast, lunch or dinner. enjoy!
this was as close to an all-local meal that we can get--all the veggies were fresh from the farmer's market. the milk, cheese and cream (from which we made the butter) were from two different petaluma farms (though purchased at the grocery store). the rosemary was from our garden. the eggs were from our chickens. only the spices were of faraway places--a pretty good job at local eating, don't you think?