From the Farm: Recipes

Broccoli and Goat Cheese Frittata

FOUND IN: on January 06, 2013

One of my favorite ways to insure that we eat a good breakfast during the week is to prepare a frittata on the week-end. Today mine will have broccoli and winter onions, because that's what I have on hand. It could as easily be spinach or roasted root vegetables or sausage, peppers and onions. I make this in a cast iron skillet, but any deep saute pan will do.

Yield: 8 portions

Preheat oven to 325 F

  • 1 dozen large eggs, scrambled
  • 1 - 2 Tbs minced fresh chervil or  parsley, to taste
  • salt and freshly ground black pepper, to taste
  • 2 Tbs Olive oil
  • 1/2 sweet onion, diced
  • 2 cloves garlic, minced
  • 1 bunch green onions, green and white parts separated, thinly sliced
  • 1 bunch broccoli, stems thinly sliced or diced, florets separated
  • 1/4 cup chicken stock or water
  • 2 - 4 oz goat cheese, crumbled or cut into olive-sized blobs (can substitute feta or even white cheddar, if you prefer)

Combine the fresh herbs, green parts of the green onions and seasonings with the eggs and set aside.

Heat the saute pan over medium heat until it feels warm when you hover your hand over it. Add the olive oil and turn the pan to coat well. Add the sweet onions, garlic, and the white parts of the green onion to the pan and let cook 2 - 3 minutes.

Add the broccoli stems and let them cook another 2  minutes, or until slightly tender. Then add the broccoli florets and the 1/4 cup stock or water. Bring to a simmer, put a lid on the pan, reduce the heat and let this steam about 2 minutes. Remove the lid and let any excess liquid evaporate. Distribute the goat cheese evenly over the mixture in the pan.

Pour the egg mixture over the hot vegetable mixture. Turn the pan gently to make sure the egg mixture has evenly distributed and that the vegetables are buried in the egg mixture. Slide the pan into the preheated oven. Cook for about 20 minutes. Watch carefully because the time will vary depending on the depth of your pan and the material it is made of. The frittata is done as soon as the center is set and does not jiggle when shaken.

You can serve this immediately, sliced in wedges. It makes great left-overs for a quick breakfast when reheated and travels well.

Variations: a little bacon never hurts; all sorts of left-over sauteed or roasted vegetables can be added or used as the main event, as well as sun-dried tomatoes, olives, and mushrooms. If you use fresh tomatoes, either roast them ahead of time to dry them out or  dice them, add a little salt and saute over high heat to remove most of the juice before adding the eggs.

From the Farm: Recipes

Turkey Soup with White Beans and Dill

FOUND IN: on January 04, 2013

This is a satisfying soup for a cold winter night. Serve with crusty bread and you really don't need anything else.

  • 2 -2.5 qts turkey stock
  • 1 Tbs olive oil
  • 1 small onion, diced
  • 2 carrots, peeled and diced
  • 2 stalks celery, diced
  • 2 small white potatoes, peeled and diced
  • 1 parsnip, peeled and diced, optional
  • 1 small turnip, peeled and diced, optional
  • 1/2 bunch of kale, washed and sliced
  • 1/2 bunch dill, minced
  • 1 can white beans, drained and rinsed
  • 1 1/2 cups diced turkey meat
  • salt and pepper to taste

Prepare vegetables, bring stock to a simmer in a soup pot, heat an iron skillet or saute pan. Add olive oil to the saute pan. As soon as the oil is hot, add the onions and saute until translucent. Then add celery and carrots and saute another 3 minutes. Add the sauteed vegetables to the simmering stock pot. Cook in the stock for about 10 minutes. Then add the potatoes, parsnip, and turnip (if using). Let simmer another 15 minutes, or until vegetables are tender. Add the kale and let it wilt into the soup. Add the dill and the drained white beans. Add more stock or a little water, if needed. Bring the soup back to a simmer and add the turkey meat. Heat through. Season the soup well with salt and pepper.