csa day one

today was the first day of our csa deliveries. our farm, or in our case, farming co-op, is homegrown wisconsin

in our box we got:

one bunch of asparagus

one bunch of rhubarb

two boxes of strawberries

two heads of lettuce

one bag of spinach

one package of button mushrooms

one package of fresh mint

one bunch of green garlic

for dinner i made the an asparagus and mushroom frittata with a side salad with a homemade honey mustard dressing.

i used the recipe the farmers sent with the newsletter for the frittata.

Ingredients

 3 tablespoons freshly grated Parmesan cheese 

1/2 cup shredded mozzarella 

cheese 

Salt and pepper 

 1 tablespoon butter 

 3 tablespoons olive oil 

 1/2 pound fresh asparagus, trimmed and cut into 1 inch pieces 

1/2 pound fresh mushrooms, sliced 

6 eggs 

1 tablespoon water 

1 teaspoon chopped fresh thyme* 

                                                                           

DIRECTIONS 

1. Preheat oven to 325 degrees F (165 degrees C). 

2. Melt butter in an oven-safe skillet over medium heat. Stir in olive oil and asparagus, and cook until the asparagus is tender, about 10 minutes. Stir in the mushrooms, and continue cooking about 5 minutes. 

3. In a medium bowl, whisk together eggs, water, and thyme. Pour into the skillet, and reduce heat to low. Cover, and cook 5 minutes. Transfer the skillet to the preheated oven. Bake 10 to 15 minutes, until eggs are no longer runny. Top the mixture with Parmesan cheese and mozzarella cheese. Turn on the broiler, and broil until cheeses are melted and lightly browned 

 

*for my frittata i used fresh sage instead of thyme because that's what i had. 

Honey Mustard

two parts yellow mustard

one part honey

two pinches of dry mustard

a few drops of olive oil - if necessary

pour mustard into a small bowl. add honey slowly, whisking the whole time. 

add the dry mustard and whisk in. if dressing is too thick, add olive oil. if you like the consistency, leave it as it.  it's slowly becoming my signature, but adding dried coconut flakes to your salad is a nice sweet addition to your dish.

love,

keighty