Our CSA, Vermont Valley Farm, decided to start deliveries a week early, since apparently the weather has been perfect for growing things a bit ahead of schedule. To celebrate the early arrival of our delicious veggies, I put together a “Frittata Florentine”:
2 tbl. sour cream
2 tbl. olive oil
2 cloves garlic, minced
3/4 cup sliced button mushrooms
1/2 pint cherry tomatoes, quartered
1 cup fresh spinach (from the CSA), chopped and big stems removed
1 tbl. chopped fresh basil (from our porch)
1 tbl. chopped fresh chives (from the CSA)
1/4 cup shredded reduced fat mozzarella
1/4 cup shredded parmesan
Preheat broiler. Scramble eggs with sour cream (a trick I learned from Ralphie on The Sopranos). Set aside.
Heat oil in skillet over medium-high heat. Saute garlic, mushrooms, and tomatoes until the mushrooms start to color a bit. Add spinach and saute until wilted.
Pour egg mixture into skillet. Pull back edges to allow uncooked eggs to run down. Cook this way until the eggs are mostly cooked, but top is still runny. Sprinkle on the herbs and cheeses, cook under the broiler until the cheese bubbles. Enjoy!
We also got a few stalks of rhubarb, and couldn’t really decide what to do with them, so I tried out this recipe for a Rhubarb-Strawberry Crumble, with more strawberries and less rhubarb (since we ended up only having about 2 1/2 cups of chopped rhubarb). It came out delicious – not too sweet, with a bit of tang from the rhubarb, and a perfect crumble top. Yum!