PS: Please read about the Oak Park Michigan case!
Oak Park Front Yard Garden...
July 18, 2011
A few pics... More to come :)
PS: Please read about the Oak Park Michigan case!
Oak Park Front Yard Garden...
July 4, 2011
Early Summer Harvest - Quick Any-Time Meal
Tonight I made a delicious frittata (or tortilla, or crustless quiche). It was fast and easy and can be adapted to anything you have on hand. It's all about knowing the ratio!
Here's the basic recipe:
4 Whole Fresh Eggs
4 Fresh Egg Whites (save the 4 yolks for a pint of ice cream if you have an ice cream maker)
1/2 cup Kefir or Greek Yogurt
1/2 tsp salt
few grinds pepper
First you will whisk these together just until blended.
To this, fold in: 1 cup (approx.) any fresh veggies on hand, cut small enough to cook through in a few minutes, and plenty of fresh herbs. (cheese optional- always)
Here I used:
1/2 of a med yellow squash cut into 1/8" slices
5-6 snow peas, sliced on the bias, 1/8" thick
1 handfull of green beans, cut into 1/4" pieces
2 garlic scapes, cut into 1/4" pieces
1 scallion, sliced 1/8" thick
Fresh basil
1/4 cup shredded cheddar
HEAT oven to 450 and a 10" cast iron skillet (please throw away your non-stick crap and buy one) over medium heat on stovetop. Melt 1 Tb butter. Add in frittata mixture. Cook over medium heat for 5 minutes until it starts to barely bubble underneath. Use a rubber spatula (see previous recipe post for note) to loosen around edge and drizzle a little EVOO around the edges. This will prevent them from sticking and give a nice golden crisp to the edge...
Now, move the skillet from the stovetop to the middle of the oven. Continue cooking an additional 7-10 minutes until set. Cool for a minute then loosen edges again with handy dandy spatula and turn out onto a platter (hardest part - but cast iron rocks and doesn't stick!)
Garnish with some flaked sea salt and fresh parsley & chives (which have more vitamin C in a teaspoon than a glass of OJ by the way).
Tonight's frittata was made with nothing from farther away than VT. From my own garden: Radishes, Basil, Chives, Parsley, Green Beans and Scallions! Play around, see what you have.
Here's the basic recipe:
4 Whole Fresh Eggs
4 Fresh Egg Whites (save the 4 yolks for a pint of ice cream if you have an ice cream maker)
1/2 cup Kefir or Greek Yogurt
1/2 tsp salt
few grinds pepper
First you will whisk these together just until blended.
To this, fold in: 1 cup (approx.) any fresh veggies on hand, cut small enough to cook through in a few minutes, and plenty of fresh herbs. (cheese optional- always)
Here I used:
1/2 of a med yellow squash cut into 1/8" slices
5-6 snow peas, sliced on the bias, 1/8" thick
1 handfull of green beans, cut into 1/4" pieces
2 garlic scapes, cut into 1/4" pieces
1 scallion, sliced 1/8" thick
Fresh basil
1/4 cup shredded cheddar
HEAT oven to 450 and a 10" cast iron skillet (please throw away your non-stick crap and buy one) over medium heat on stovetop. Melt 1 Tb butter. Add in frittata mixture. Cook over medium heat for 5 minutes until it starts to barely bubble underneath. Use a rubber spatula (see previous recipe post for note) to loosen around edge and drizzle a little EVOO around the edges. This will prevent them from sticking and give a nice golden crisp to the edge...
Now, move the skillet from the stovetop to the middle of the oven. Continue cooking an additional 7-10 minutes until set. Cool for a minute then loosen edges again with handy dandy spatula and turn out onto a platter (hardest part - but cast iron rocks and doesn't stick!)
Garnish with some flaked sea salt and fresh parsley & chives (which have more vitamin C in a teaspoon than a glass of OJ by the way).
Tonight's frittata was made with nothing from farther away than VT. From my own garden: Radishes, Basil, Chives, Parsley, Green Beans and Scallions! Play around, see what you have.
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