Spring CSA News: Week Five

Harvest List—this week’s share will include some combination of the following seasonal produce:
  • lettuce
  • radishes
  • swiss chard
  • chives
  • hakurei turnips
  • kale
  • salad mix
  • green garlic
  • beets
  • sugar snap peas
  • spring onions
  • fennel
  • broccoli
  • sorrel
  • summer squash
  • Napa cabbage
  • mint
  • collard greens
  • cauliflower
Please visit our Vegetables We Grow page on our website for information and recipes on each item. It’s a work in progress, so please bear with us. 
 
Late Spring Frittata
 
CSA Member Jason Botwick says he’s been making a lot of frittatas with his TTCF eggs. Frittatas are one of my favorite last-minute weeknight meals. You can use just about any vegetables you have on hand and they’re delicious the next day, for breakfast, lunch, or dinner. Feel free to get creative with these—-I love to throw in leftover pasta like they do in Italy and recently I made one with pork sausage and curry powder that was really good. 
Take the stems off a bunch of greens (I like chard here, but you can use anything). Chop them up and saute over medium heat with a little oil. After a few minutes add in the chopped greens and saute together for 5 minutes. Set aside. Heat an ovenproof skillet over medium low heat. Crack 6 eggs into a bowl and whisk well. Mix in a handful of grated cheese, a glug of olive oil, some salt and pepper. Then add in the warm greens and any other cooked vegetable you have on hand. Preheat your oven to 350. Coat the skillet with another glug of olive oil or butter and pour in the egg mixture, distributing the greens evenly. Keep the heat low and once the outside of the frittata looks set (about 8 minutes), run a butter knife around the side of the skillet to loosen the frittata. Use a metal spatula to loosen the underside of the frittata. At this point, some folks invert the frittata onto a plate and flip it over to finish cooking on the stove-top. This terrifies me, so instead, I just put the whole thing on the top rack of the oven for 5 minutes or until golden on top. Serve warm or at room temperature, cut into wedges.

 

 

Our chickens live in roomy mobile coops that get moved onto fresh ground every week.
Our chickens live in roomy mobile coops that get moved onto fresh ground every week.
double yolks
CSA Member Lesley North discovered two double yolked eggs from the farm!

Pastured Eggs 

Within the next few weeks we will have 200 chickens living on the farm. Last year farmers pushed to raise chickens and this year they are back by popular demand. Earlier this spring, farmers who signed up to raise chickens built themselves mobile chicken coops (also known as chicken tractors). The idea is that the tractors allow chickens to be on pasture while keeping them from eating crops. Each week the tractors are moved onto fresh ground, giving them plenty of space to forage and allowing them to fertilize more land with their manure. Pastured chickens enjoy a healthy diet of bugs and grubs and plenty of vegetable scraps and, as a result, their eggs are far tastier and healthier for us. If you’ve long been worried about your health and eating eggs, have no fear, it turns out pastured eggs are one of the best things we can eat. Sign up for a summer or fall egg share here. In the next few weeks we will be bringing extra eggs to CSA pick-up. Eggs are $5 a dozen. For farm pick-ups we will leave a box of eggs in the walk-in cooler along with a jar for your egg money.