May is one of my favorite months, as it begins one of the best weekly rituals at our house: our CSA box from our friends at Full Sun Farm. Alex and Vanessa run a picturesque and productive organic farm just north of here. They sell at local farmers markets in town and also through shares in what is called “Community Supported Agriculture”. We buy a vegetable share from them every year, and this year we bought a cut-flower share as well. This translates into a brimming box of vegetables and a beautiful bouquet of flowers every Wednesday, that my husband picks up and brings home. So the absolute best part? I don’t have to grow the vegetables, choose the vegetables, wash the vegetables or transport the vegetables. I don’t have to do anything but cook them.
So really, we are at the very beginning of the Hardly-Any-Food-Shopping season. Between our freezers full of meat, our CSA box, our egg trade and getting milk, butter and whatnot from my neighbors, I will not go to the food store on a regular basis until November. November! This helps us shift from the mindset that asks “What do you want to eat?” to “This is what needs to be eaten.” Endless choices are eliminated, and that is a good thing in my book. The beginning of the growing season brings lots of greens, salad, strawberries, peas, greens, kohlrabi, garlic scapes, greens – did I mention greens?
Usually on Sunday morning, I look at all the little containers of leftover vegetables, see what else needs to be eaten, mix it all with eggs and maybe a little cooked bacon or sausage or cheese, and we have “Farmhouse Frittata Surprise”. I don’t think I have ever made the same one twice. I also add stale bread or leftover pasta into the mix sometimes. This really makes the frittata a filling meal, and with a salad is an easy breakfast, lunch or dinner.
Farmhouse Frittata Surprise
8 eggs, beaten with 1/3 cup grated cheese
2 cups (more or less) leftover vegetables
1/2 small onion
salt and pepper
Preheat broiler to medium high and move oven rack to top position. Saute a small onion in butter or olive oil in a large cast iron skillet. (If you don’t have cast iron, saute in whatever pan you use, then transfer everything to an ovenproof dish.) Add your vegetables. Cook on top of the stove for a couple of minutes – just until everything is heated through. Add cooked meat, cubed or shredded cheese, stale bread or leftover pasta at this point. Add eggs. Slide pan into the broiler and set the timer for 3 minutes. Start checking the frittata. You want it nice and brown on the top and set in the middle. If the top starts to get too brown before the middle is done, turn off the broiler, move the pan lower in the oven, and bake at 425 until done.