Early Spring CSA Week 2: April 17th

This Week’s Veggies:

Shallots                                                Carrots
Green Onions                                      Mustard Greens
Kale Raab                                            Salad Mix
Chard*                                                            Pea Shoots*
Spinach*                                              Potatoes*

*”Large” share items; not included in the “small” share.

Please Remember to Wash Your Vegetables Carefully and Thoroughly.

This Week’s Recipe:

Frittata with Mustard Greens and Fontina

Bon Appétit | October 1997

2 tablespoons olive oil
1 small bunch mustard greens, stems trimmed, leaves cut into 1-inch-wide strips
1 tablespoon finely chopped garlic
4 large eggs, beaten to blend
1/2 cup diced Fontina cheese

Preheat broiler. Heat oil in medium broiler-proof skillet over medium-high heat. Add greens; stir until wilted and tender, about 2 minutes. Add garlic; stir 1 minute. Sprinkle generously with salt and pepper. Pour eggs over greens; stir to blend. Sprinkle with cheese. Cover skillet; cook until frittata is almost set but top is still runny, about 2 minutes. Place skillet under broiler. Broil until top is set and cheese bubbles, about 1 minute. Cut around frittata to loosen. Slide out onto plate.

News from the Farmers:

          Everything is blooming!  The pear trees are in blossom, the first tulips are opening up, and the dinosaur kale that overwintered in the field is vivid with flowers.  In the last week, we've finally had consistently warmer weather-- sunny days without freezing nights (well, there was one late frost)-- and the plants are responding. 

We've been transplanting tomatoes into the greenhouse: Moskovich is a hardy Russian variety; Sungold is our favorite cherry tomato, and Brandywine is the tried-and-true best known delicious heirloom.  We're planting some Legend as well-- they are bred for resistance to late blight.  The tomatoes should be safe from this blight inside the greenhouse, but Whidbey is known for late summer epidemics, and when there's enough spores in the air, and enough damp, clammy weather, even the greenhouse can be vulnerable.  We're also transplanting peppers into the greenhouse beds-- sweet King of the North and hot Early Jalapeno and Ring of Fire. 

We're still a couple weeks away from the usual last frost date, but Molly is starting snap peas, squash, and corn in flats in the greenhouse-- they need warmth to germinate, but hopefully in a couple weeks they'll be big enough (and the weather will be warm enough) for us to plant them outside.