Whole Farm 2023 CSA-- Week of February 26th

Full: Chard bok choi baby kale micro greens edible blossoms coriander

Half: Chard Baby kale micro greens coriander

Hi everyone! After last week’s big storm, there have been several signs of the new season quickly arriving. For the foragers, cottonwood buds and rose hips are starting to plump. From the farm, edible blossoms are heading out this week and the burst of color will brighten up any dish. We also have an abundance of eggs here at the farm, which makes me think of this beautiful frittata Sadie made at a farm brunch last weekend.

Sadie’s frittata recipe: chard, baby kale, bok choi, onion, garlic, micro greens, 6-8 eggs, 1/4 cup milk, butter, salt, pepper, dried coriander, basil, pinch of nutmeg.

Sauté chopped onion, garlic and bok choi in a cast iron skillet with butter. After they have softened, add chopped greens, salt, pepper, and dried herbs. Once the greens have cooked down, add your mixture of milk, eggs, more salt and pepper, pinch of nutmeg and mix well. Put in 375 degree oven for 20-30 minutes depending on the size of your frittata. For an extra burst of color lightly decorate with edible blossoms.

With anticipation for spring,

Alex