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| And a couple random herbs not pictured (basil, dill) |
Some new participants in the season now! Cucumbers and yellow squash join two heads of lettuce, a tatsoi rosette, one (or if you opt for it, two) tufts of spinach, green beans, a green or red onion, and milkweed florets
Here's some great tips on cooking the milkweed florets via a chat thread the group just had:
And, in the comments below, you can see the recipe that Kimberly Mason (one of our lovely sharemembers, and an all-around awesome person) used to make this lovely spinach frittata with sauce and milkweed and fresh salad accompaniment. So rad of you to share this wonderful incorporation of some of the stuff we grow for all of us, Kimberly! =)
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| "Holy amazing silicone rubber easy-remove spinach frittata-cakes, batman!" |
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| The only thing missing... a wine refill and a smile a mile wide from a job well done! =) |
I made spinach and mushroom frittatas, and they are delicious! Used one bunch of spinach, six eggs, a cup of shredded cheddar cheese — all in the blender with salt and pepper to taste. Then I poured that into a silicone muffin mold (makes 12). Then I stirred in previously sautéed shallott and shittake mushroom. Baked at 350 about 18 to 20 minutes. I also roasted some red peppers and then blended those with walnuts and a bit of olive oil and balsamic vinegar and smoked paprika to make a lovely muhamarra sauce. Very nice on the frittatas!
ReplyDeleteThank you for this... can I add the pics you took? It really sells the horse... if ya know what I mean! ;)
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