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Kale and Leek Frittata

Sneak vegetables into your breakfast and use up some kale and leeks in this week's recipe. A great dish for breakfast or brunch, I sometimes divide this recipe into muffin tins instead (cooking the vegetables and then adding them into a mixing bowl with the egg mixture instead of adding eggs to the pan) and baking them for 25 minutes. It makes enough for a work-week worth of breakfasts, warmed on a roll.

Kale Frittata

Ingredients

10 eggs

1/3 c. milk

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

1/2 tsp. dried thyme

Notes from Green Thumb Farm: June edition

Notes from Green Thumb Farm                                                                                                         

June 1, 2015

This is the start of our 20th CSA season! The years seem to go by so fast.  As the season begins, we would like to welcome back all our returning members who’ve supported our local, seasonal, certified organic, family farm through the years and welcome all our new first time members as well -- WELCOME! 

Sweet Potato Ravioli

By now, many of you have started to notice the pile up of sweet potatoes: on your counter, in the kitchen pantry (if you're lucky enough to have one). I love sweet potatoes, and I have yet to meet a preparation I didn't love. Roast it with the skin on, hand me a little bit of butter and I'm set. Do that Thanksgiving thing with the marshmallows, awesome. Bake them in a pie, just hand me a fork. But when I'm looking for something just a little more special, I go to this recipe with its sweet and savory notes to make me smile, and make my kitchen truly smell like fall/winter.

 

CSA share for 11/25/14

Your vegetable share will be:
Sweet potatoes
Radicchio
Carnival winter squash
Rutabagas
Red Russian kale
Your choice of thyme, rosemary or sage
Herb share: sage or rosemary

NO MORE FRUIT SHARE--all done. But there will be the tortilla/salsa share and
the separate mole share AND Lewis Waite.

And the fish share, if you get it.

Happy Thankgiving!

Anaheim Pepper Mac and Cheese

It's cold out, so it's nice after a long week to have something delicious and comforting, but just a little bit different. Putting Anaheim peppers in my macaroni and cheese added great color and flavor. You can serve this as a side dish, but in my house it was a full meal for two. Since I added vegetables to the macaroni and cheese, it's health food, right? 

 

3 tablespoons unsalted butter

1/2 cup finely chopped onion

2 tablespoons flour

1/2 teaspoon salt

1/8 teaspoon pepper

2 cups milk

What to do with Mizuna?

I really enjoy mizuna, sometimes called Japanese mustard greens. You could chop it up and add it to your salad, but it doesn't take much to turn the raw green into a nice, hot side dish. I like this reci

1 bunch mizuna, about 10 ounces

2 cloves garlic, crushed

2 tablespoons olive or vegetable oil

1 teaspoon fish sauce (or ponzu)

1/4 lemon, fresh

salt to taste, about 1/4 teaspoon

freshly ground pepper

Procedures

1. Wash and drain mizuna. Roughly chop into 1-inch segments and set aside.

 

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