I know from personal experience that the lovely vegetables we take home with every intention of transforming into culinary delights sometimes get sidelined in the crisper for a week or more. Here at the farm it’s particularly true because we try to use all of the “dent and scratch” produce that doesn’t make the grade. One of my favourite ways to incorporate them into the menu is to make a vegetable-based frittata for breakfast or brunch or even a light supper. Basically a frittata is an open-faced omelette which you can either finish under the broiler or by covering with a lid to set the eggs. A simple how-to can be found at http://www.getcracking.ca/tq-oandf.html. (This might be a handy link to bookmark if you’re planning to buy organic free-range eggs from us this fall).
Here’s my version, but feel free to freestyle with whatever vegetables and seasonings you have on hand:
Sauté in order of tenderness (start with beans, finish with zucchini):
Hungarian hot wax pepper
Beat two eggs with a few tbsp of milk or cream. Pour over tender vegetables, top with cheese then cover and continue to cook over medium-low heat until set.
This was tested and submitted by Jen Bergevin. I can’t wait to try it! I shouldn’t admit this, but I’m still using up the frozen grated zukes from last year’s harvest.
- 3 cups (390 grams) flour
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 2 Tbsp minced fresh rosemary
- 2 eggs
- 1/2 cup melted unsalted butter
- 1/4 cup olive oil
- 1/2 teaspoons salt (omit if using salted butter)
- 1 1/4 cup sugar
- 1 Tbsp lemon zest
- 3 cups grated zucchini (from about 1 pound of zucchini)
1 Preheat oven to 350F. Prepare two 4×9-inch loaf pans, either coating with butter or spraying with baking spray.
2 In a large bowl, whisk together the flour, baking soda, baking powder, salt, and rosemary.
3 Beat the eggs in a mixer (or by hand) until frothy. Beat in the sugar. Beat in the melted butter and olive oil. Stir in the lemon zest and grated zucchini.
4 Add the dry ingredients to the wet, a third at a time, stirring after each incorporation.
5 Divide batter/dough into two loaf pans. Bake in a 350°F oven for 45 to 50 minutes. Test after 40 minutes. If you gently press down on the surface of the loaf, it should bounce back, and a bamboo skewer inserted into the center should come out clean.
6 Remove from the oven. Let cool for a few minutes and then remove the loaves from their pans to cool on a rack.
Makes two loaves.
Simply Recipes http://simplyrecipes.com
As I was getting my CSA baskets ready this week I noticed that the Scarlet Queen and Tokyo Cross turnips were on the wane. A couple of test bites confirmed that the texture was definitely firmer and less juicy than the previous week. Quick! To the kitchen to see whether they’re salvageable! Desperation being the step-mother of invention, the following recipe resulted.
1 bunch of salad turnips
2 tart apples
2 or 3 spring onions
1 T honey
2 or 3 T apple cider vinegar
1 or 2 T butter
Salt and pepper
Thinly slice or matchstick the turnip. Steam in microwave or on stovetop for a minute to soften slightly. Sauté turnip, apple and onions until golden. Grind pepper and salt over the mixture. Add vinegar and honey. Cover and continue cooking on low heat for a few more minutes or until the glaze has thickened.
1 cup fresh bread crumbs (I used rye bread)
2 T butter
1 t summer savoury
1/2 cup cheddar cheese
Heat butter in a skillet over medium-low heat. Toss in crumbs and summer savoury. Toast until golden. Remove from heat and lightly stir in grated cheese. Top the turnip mix with the crumb mix and serve.