CSA week six...trying to keep up with the share

Another week has passed and that means more veggies to play with...but what about last week's share you might ask. Yes, it is tricky sometimes keeping up with this bounty, especially when there is a bit of over lap from week to week, but sometimes it gives you opportunities to make different recipes that you need a lot of one ingredient for.

This week we received more beets, and I hadn't used the bunch from last week yet. What was particularly exciting to me was the abundance of beet greens this provided. A few weeks ago I made a lasagna using beet greens, but it really was just enough for a taste since. When you have one bunch, it seems like a lot at the beginning, but once you cook them down, they really reduce. So when you have a couple of bunches of greens to work with you can really feature them as the main ingredient.

This is exactly what I did with this frittata. I love making frittatas because they are great warm, as I have served it here for breakfast along with some scrumptious bacon from Violet Hill Farm, along with a slice of freshly baked zucchini bread. Its also great chilled or at room temperature served along with a salad for lunch. They are also super easy to make and easy to change up depending on what you have on hand. Really the only essential ingredient in the frittata is the egg (about five of them in this case). For this frittata I caramelized a couple of onions that I scored from a farmer at the Green Market (its so nice working there!) and then added the rinsed (with a little water still clinging) and sliced beet greens from the two bunches of beets. I stirred the greens occasionally to let the steam themselves but not letting the onions burn. To the hot (12 inch cast iron) pan I added the beaten eggs seasoned with a little salt and pepper and stirred a bit to distribute all of the ingredients evenly. As the egg starts to cook I sprinkled on about a third of a cup of crumbled sharp cheddar cheese (also locally sourced right from the farmer I work for) and then a minute or two later I put it into a hot oven (about 350 degrees Fahrenheit) and baked it for about 10 minutes or until the cheese is completely melted and a little golden. I finished the dish with a handful of chopped fresh parsley (also from this week's share).