Winter CSA - Week 6

Full Share - 1# Red Onions, 4# Fingerling Potatoes, Cabbage, 3# Carrots, Thyme, Mustard Greens, Chard, 5 Sweet Snacking Peppers

Half Share - 1# Red Onions, 2# Fingerling Potatoes, Cabbage, 1 1/2# Carrots, Mustard Greens, 5 Sweet Snacking Peppers

Hello! This is Anastasia, the friendly face behind a mask that greets you every Wednesday afternoon. 

The days are getting shorter and shorter and the farm has slowed down for the winter. We have been busy making wreaths, as you can see the market stand is full of them! We have a limited number of wreaths available for purchase for $50 dollars each. So come by and grab one if you like, first come first serve! The whole farm has been coming together to make them, so there are many different styles to choose from. 

This week we have all the makings for a delicious frittata for you. 

Chard, Pepper & Carrot Frittata

3 Tbsp Butter or oil

1/2 cup diced onions

5 sliced Sweet Snacking Peppers

1 cup finely sliced or diced carrots

Half bunch Chard, chopped

8 Eggs

1/2 cup milk 

Salt & Pepper

Feta, Cheddar, Blue Cheese, Ricotta or any other cheese you have laying around in your fridge

Preheat oven to 350 F. 

In a 10” oven-safe skillet heat butter or oil and add onions, snacking peppers, and carrots and sauté until softened. Add Chard and sauté until wilted and tender. 

Meanwhile whisk eggs, milk and salt and pepper in a bowl. When the vegetables are done, add egg mixture and crumbled cheese into skillet, stir, and cook until edges start pulling away from pan, about 5 minutes. Transfer pan into oven until set, 15-20 minutes. 

Serve with a mustard green salad on the side and enjoy!