OLS Week 5 - My First Frittata

It seems like One Local Summer is getting a bit easier with every week. There are plenty of options for fruit and vegetables these days, and I even found a free-range pork and chicken producer, although I haven't purchased any local meat yet. At least I know it's out there if I need it.

In an attempt to use up some of the kale I got in my CSA share last week, I did a little digging for some kale recipes. I found a few that looked very similar to what I already do with chard, and then I stumbled on a couple of recipes for a frittata. It seemed easy enough, so I adjusted them to use what I had on hand for this week's OLS meal.

I cooked chopped kale (about 6 leaves) with chopped garlic scape and spring onion in a little bit of olive oil with salt and pepper. Once the kale was wilted and soft, I mixed in some shredded raw milk cheddar cheese. When the cheese was melted, I added two whipped eggs and cooked it, covered, on really low heat for about 12 minutes until the eggs were set. The result was a surprise and a delight. I'll definitely make a frittata again. In fact, I'll be eating the leftovers for breakfast in the morning. (Non-local ingredients: olive oil, salt and pepper)

For sides, I had some dill potato salad, made with baby red potatoes from the farmer's market and dill from my garden. (Non-local: salt and pepper and 1/4 cup plain yogurt) I also roasted some zucchini, carrots, beets and fennel, all farmer's market purchases this weekend (Non-local: salt and pepper, olive oil).

Colorful, varied and delicious, despite the simplicity of it all.