So, we thought we’d try something new with the blog. Okay, the whole thing is new, you got us there. Our original plan for the blog was to just post some weekly content that was relevant to the current goings on of the farm, but since a lot can happen here in a week, we decided not to be constrained by some predetermined rules.
One of the reasons we choose to farm is that we love to eat. And if you eat, you are directly connected to agriculture whether you want to be or not. Sure, we could buy everything from the supermarket and not think twice about it and trust that the growers are doing what they say they are and the labels mean what the say they mean, but that would leave us wanting. Perhaps I’ll touch on my feelings regarding food labeling and what it means to me in a future post, but suffice it to say, I like to know EXACTLY how my food was produced. This is all to say, connected to our love of food, is a love of cooking. So, we thought we’d try to occasionally share recipes that we like that incorporate the foods that we grow.
We like to find recipes that serve as guidelines and then make whatever changes suit our needs or work with our pantry. We also like to be able to use ingredients that can span several dishes for the week. In this case we had some Italian sausage held back from spaghetti night along with some mozzarella pearls and mushrooms held back from pizza night that would transform a somewhat pedestrian frittata recipe into a hearty, scrumptious, filling meal. Feel free to substitute whatever veggies or protein you like and serve it with some fruit and a bed of microgreens for a nutrient-packed dinner, lunch, brunch, breakfast, or midnight snack. Roasting the broccoli really makes this dish, but you could steam it if you’d rather.
½# Ground Italian sausage, browned
¼ fresh basil, loose
2 cups broccoli florets minus a few bites for you vegetable-loving dog
½ cup sliced mushrooms
10 eggs (isn’t it handy having chickens?!)
Salt and pepper to taste
Dash of Turmeric for good measure
½ cup shredded cheese (mozzarella, parm, or mix of whatever you like)
½ cup Mozzarella pearls
3 Tbsp butter, divided
¼ cup milk
Preheat your oven to 425 degrees (F) and line a baking sheet with parchment paper. Combine broccoli and mushrooms in a large bowl. Melt 1 Tbsp of your butter and pour it over broccoli and mushrooms. Season with salt and pepper to taste and stir to combine. Spread evenly on your baking sheet and roast for 15 minutes.
While the veggies are roasting, grease (butter, oil, lard) a 10” cast iron skillet (or similar baking dish). When the veggies are finished, reduce the oven to 350 degrees (F). After the veggies have cooled a bit, whisk together the eggs, milk, basil, salt, pepper, turmeric, and shredded cheese. Pour this mixture into the prepared skillet and sprinkle with cooled broccoli, mushrooms, and Italian sausage and gently press them into the egg mixture.
Bake for 25 minutes at 350 until fluffy and almost set. Sprinkle mozzarella pearls on top of frittata and broil for 3-4 more minutes or until mozzarella is melted. Remove from oven and eat the second it hits your plate.
This dish made enough for us to have lunch leftovers the next day (which is something we try to plan for with our weekly meal plans), so we enjoyed it atop a bed of microgreens with a splash of our favorite vinegarette. Speaking of microgreens, we just got our growing station set up and seeds delivered to begin our microgreen production. Stay tuned for availability!