Backyard Gardens’ CSA: Week 5 – July 5, 2012

  Salutations, 

I’m Cole,  the last of  the 2012 apprentices.  I started at Backyard Gardens in mid April and I’ve really been enjoying my time here.  Especially now that summer is in full swing and we’re seeing the fruits of our labor.  We are seeing lots of little green tomatoes,  another flush of peas, and some beets that are almost big enough to eat.  Our brassicas are looking really good,  we’re starting to see some tiny cauliflower buds  and this week we harvested our first broccoli of the season.   But the veggies are not the only things enjoying all the sunshine.  Now that it’s July the weeds have exploded.  Anyone out there with a garden at home knows that this time of the season is an uphill battle, it seems  like every time you pull a weed there is another one just waiting to take it’s place.  It’s hard work just trying to keep up, but the great food we’re growing makes it all worth while.  I hope you all are enjoying your summer and your produce.

                  Lots of good things in your shares this week!

Full Share

1 head Romaine
1 Napa Cabbage
1 Bunch of Carrots
1 Bunch of Radishes
1 Bunch of turnips
1 Bunch of Scallions
1 Pound of Broccoli
1/4 Pound of scapes

Half Share

1 head Romaine
1 Napa Cabbage
1 Bunch of Radishes
1 Bunch of Scallions
1/2 Pound of Broccoli
1/4 Pound of scapes

Recipes:

Broccoli and scallion frittata

  • 2 cups chopped broccoli
  • 8 eggs
  • 4 scallions, sliced
  • 2 garlic scapes, finely minced
  • 3/4 cup grated parmigiano reggiano or pecorino romano,
  • 2 tsp. salt
  • 1 tsp. ground pepper
  • 1 Tbsp. olive oil
  • 2 Tbsp. butter

Preheat the broiler on your oven.  Cook your broccoli just a bit but you want them still to be crunchy – steam, or place your broccoli in a heat proof ceramic or glass bowl and cook in microwave for 2 minutes or so.

Beat eggs together with 1 tsp. salt and pepper.  Add 1/2 cup cheese and mix in well.

Heat olive oil and butter in a cast iron skillet or oven proof nonstick skillet over medium high heat.  Add scallions and garlic and saute until soft, about a minute.  Add broccoli and the other tsp. of salt and saute for about 30 seconds.  Pour egg mixture over and turn heat down to medium.  When the egg has mostly set on the bottom and the edges have mostly set, after about 4-5 minutes, sprinkle the remaining 1/4 cup grated cheese over everything and put the skillet in the oven under the broiler.  Broil for about 2 minutes or so until the top is golden and the egg has all set.  Slice into wedges and serve.