As sustainability and locally-sourced ingredients become more popular, the options for obtaining good, local, in-season products also increase. Coming from a rural area where my grandparents were farmers, and many people had gardens in their back yards, the idea of “urban agriculture” was nothing short of strange to me. “You grew WHAT in North Philadelphia?!”
I think others are on board with this, so the popularity of sourcing local-ish ingredients from ag-rich suburbs is one of the most viable options in order to take advantage of the season’s bounty. Brandon and I are doing just that this year. For the summer and early fall, we have a half share at the Greensgrow CSA. CSA stands for Community- (or City-) Supported Agriculture, and what it boils down to is a delivery of wonderful local vegetables, fruits and dairy every other Thursday. In order to incorporate our CSA fun into the blog, I will list the contents of each pick up, and write about what we did to use the majority of the ingredients.
Our first pick up was the last of the late spring produce:
- Peas: Fifer Orchards, Camden-Wyoming, DE
- Red Leaf Lettuce: Sunny Harvest LLC, Quarryville, PA
- Strawberries: Fifer Orchards, Camden-Wyoming, DE
- Bok Choy: Flaim Farms, Vineland, NJ
- Asparagus: Fifer Orchards, Camden-Wyoming, DE
- Organic Iceberg Lettuce: Marolda Farm, Vineland, NJ
- Knob Pickles: A.T. Buzby Farm, Woodstown, NJ
- Buttercup Brie: Cherry Grove Farms, Lawrenceville, NJ
We also, for our dairy option, get a dozen cage free eggs with every pick up (from Lancaster County, no less). So since we wanted to try the eggs out, and wanted to incorporate many of the vegetables into one dinner, we decided to whip up a frittata.
At its core, a frittata is simply a baked omelet. Vegetables are sautéed, the beaten eggs and some cheese is added, and then the whole thing is baked until it is puffed and cooked through. For this frittata, we used most of the vegetables in the basket (with the exception of the lettuce), and added some cubed ham and goat cheese (as we didn’t think brie would be the best choice).
After baked at 350 degrees until golden brown on the edges, we served the frittata next to a salad made of the lettuces in the basket dressed with a simple balsamic/olive oil vinaigrette. It is an easy, satisfying dinner that can be adjusted to suit any size brunch or dinner and one in which you can incorporate anything you have lurking in the fridge!
ROASTED VEGETABLE FRITTATA (from Ina Garten, recipe used as a guide for above)
- 1 small zucchini, 1-inch diced
- 1 red bell pepper, seeded and 1 1/2-inch diced
- 1 yellow bell pepper, seeded and 1 1/2-inch diced
- 1 red onion, 1 1/2-inch diced
- 1/3 cup good olive oil
- Kosher salt and freshly ground black pepper
- 2 teaspoons minced garlic (2 cloves)
- 12 extra-large eggs
- 1 cup half-and-half
- 1/4 cup freshly grated parmesan cheese
- 1 tablespoon unsalted butter
- 1/3 cup chopped scallions, white and green parts (3 scallions)
- 1/2 cup grated gruyere cheese
- Preheat the oven to 450 degrees F.
- In a 10-inch ovenproof saute pan, melt the butter and saute the scallions over medium-low heat for 1 minute. Add the roasted vegetables to the pan and toss with the scallions.
- Meanwhile, in a large bowl, whisk together the eggs, half-and-half, parmesan, 1 teaspoon salt and 1/2 teaspoon pepper.
- Pour the egg mixture over the vegetables and cook for 2 minutes over medium-low heat without stirring. Transfer the pan to the oven and bake the frittata for 20 to 30 minutes, until puffed and set in the middle.
- Sprinkle with the gruyere and bake for another 3 minutes, until the cheese is just melted. Cut into 6 or 8 wedges and serve hot.