Hello, Chard!
One last cup of Bavaria

Frittata - perfect spring vegetable container

Raw ingredients mid-may
Just about everything that can grow in this region is being harvested right now - the last of the cool weather crops, the first of the warm. We had a lovely assortment to put to use for Wednesdays cafe: chard, lettuce, cucumbers, squash, tomatoes, radishes, kohlrabi, potatoes, onions, dill, carrots . . . plus eight dozen eggs from Springhead Farm, some cheese from the food bank, and Kelley's fabulous goat cheese. 

What to do?  Well, first we made a salad - grating the kohlrabi, radishes, and carrots tossing with the mixed lettuce (Mrs. Carlysle put beautiful nasturtiums in hers!) and goat cheese - sprinkling with our house dressing (1 part rice vinegar, 1 part vegetable oil, a little salt sometimes shaken in an almost empty jam jar or maple syrup bottle). 

Then we made refrigerator pickles, slicing the cukes into slivers, mixing with chopped sweet onion and fresh dill and tossing with vinegar, honey, and salt. 

Everything else went into frittatas. These are similar to a quiche but without the fancy cheese and cream. The potatoes form the crust this time and the savory pies are a great container for greens, squash, and tomatoes. We make them in the oven since we have more pie plates and oven space than skillets and burners. Here's how:

FRITTATAS

Ingredients:
One or two potatoes
An assortment of veggies (for one frittata we would have used approximately 1/2 onion, 2 garlic cloves, 1/2 bunch of chard, 2 summer squashes, and one tomato
8-10 eggs depending on size of pan
1/2 cup grated cheese (opt.)

Directions:
Lightly oil a pie plate with olive oil (I would use 9" or larger). Arrange enough thinly sliced potatoes to cover bottom. Place in oven and bake at 450 for about 20 minutes (depending on how thin the potato slices are. While potatoes are baking, sauté vegetables in a skillet until tender and grate cheese if you are using it. When potatoes are done, cover them with vegetables, lightly salted or seasoned, and then add enough scrambled eggs to come within a half inch of the top of the pan. Cover with grated cheese if you would like. Bake the whole thing for 30-40 minutes (till center is done) back in the 450 degree oven. 

May frittata
 

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