Week 2

[Posted by Ruth]

I was pleased with how much we really did use from week 1.   There was just a little bit of lettuce left over.Which means we must be ready for week 2.

This week's haul is:
3 big heads of lettuce
1 bag Asian mix
1 big bag asstd lettuce mix
2 bunches salad turnips
2 bunches radishes
1 bunch dandelion greens
1 bunch garlic scapes
4 kohlrabi
1 dozen eggs 
and, my bread share from Wave Hill

The eggs made the choice for tonight easy...Frittata

Frittata with Garlic Scapes

3 small yellow potatoes
1 bunch garlic scapes
Olive Oil
8 eggs
splash milk
1 cup shredded Gruyere cheese
Salt, Pepper

Partially cook scrubbed, unpeeled potatoes in microwave for about 3 minutes and allow to cool.  Cut into small cubes.  Cut the garlic scapes into 1/2 inch pieces.

Whisk the eggs with the milk, salt and pepper to taste and set aside.

Heat a generous coating of olive oil in a pan that can also go in the oven.  Add the potatoes, garlic scapes and salt and pepper and cook over med/low heat until scapes are tender and potatoes are fully cooked - about 5-7 minutes.  Taste to make sure they are seasoned enough.  It's important to season both the potatoes and the egg mixture.

Preheat the broiler.

Add in the eggs, sprinkle the cheese on top and continue over low to med/low heat until the eggs begin to set at the edges.  With a flexible spatula, lift the sides a few times and tilt some of the uncooked eggs under the edge.  Cook gently until the sides and bottom are set but there is still a fair amount of loose, runny egg on top.

Run under the broiler for 1-2 minutes (watch the whole time) until the top is golden brown and you see the sides puff a little bit.

Remove from oven and let sit at least 10 minutes before cutting and serving.  This is also good cold.  This makes enough for 4, or for 2 with plenty of leftovers for lunch.

Serve it, of course, with a salad and some bread!

This was my first time doing anything with garlic scapes and they are really lovely.  Raw, they have a definite garlic taste and cooked they become very mild and sweet with a tender/crisp texture.