My new favorite day of the week is Wednesday! Allow me to explain...
This year, I've joined a CSA (Community Supported Agriculture) program and every Wednesday for the rest of the summer, I can look forward to a receiving a big box of organic, just-picked vegetables from a local farm --the Golden Earthworm farm located in Jamesport , Long Island. My friend, Evelyne, has been participating in this program for years and turned me onto it. So glad she did!
For those of you who are unfamiliar with CSA's (which are growing quite popular), the program works like this: in late fall/early winter, one can purchase a "share" of the farm. That means that we, the members, contribute money toward the operation of the farm. In turn, we are entitled to receive a weekly share of whatever fruits/vegetables the farm produces when the harvest comes in, starting late in May and running through October. There is an option to purchase a fruit share or a vegetable share. I went with the vegetable share. Because the amount of vegetables is more than what I imagined that my family could consume (they are organic, after all, and won't last too long), I split the share with my mother, who lives nearby.
Our first box arrived last week and it was stuffed with bok choy, baby kale, white radishes, rhubarb, arugula and a quart of strawberries (not quite sure why there was fruit in there, but I'm certainly not complaining!).
What I love about this, apart from the obvious - gorgeous, fresh, organic veggies - is that it has forced me to be more adventurous and try things I might not otherwise have bought or made. For example, I'd never had white radishes until now. Actually, they are called Japanese Salad Turnips and they are fantastic! Crunchy and much milder and sweeter than their red counterpart. I made a simple salad of those, alone, on some red leaf lettuce that we really enjoyed.
As for the baby kale, I wasn't sure what to do with it, as it can be a little tough and bitter. I decided that, perhaps it needed a sweet veggie to mellow it out and so this Kale and Caramelized Onion Frittata was born! I served my family this frittata along with a salad for a light lunch last weekend and it was a big hit. When I can get my kids to eat a veggie as nutrient packed as kale...and like it (my son went back for seconds!)...I consider it a real win.
I can't wait to see what goodies await me next week. I'll keep you posted!
Kale and Caramelized Onion Frittata
2 Tbsp. extra virgin olive oil
Approx. 3 cups of kale, leaves only (I used baby kale, but I imagine that regular kale will work, too. Just be sure to chop it up into small-ish pieces)
1 large onion, sliced thinly
1/2 tsp. salt
Freshly ground black pepper, to taste
1/2 tomato, sliced (for garnish)
In a medium bowl, beat eggs with 2 Tbsp. water, then add salt. Set aside.
Heat olive oil in a medium skillet over medium heat and add the onion. At the same time, preheat the broiler.
Sauté the onion until it becomes a nice, golden color (about 10 minutes), then add the kale to the pan. Cook just until the kale wilts down and brightens in color. Spread evenly over the bottom of the pan and then pour in the egg mixture. Allow the mixture to set, pulling back the edges every now and then. When the edges pull back easily from the pan and the center is only slightly runny, place it under the broiler for 5-10 minutes, until the top becomes nicely browned.
Remove from oven, garnish with tomato slices and serve immediately.
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