No more butternut squash!

28 02 2011

I love our CSA and I do like the challenge of trying to eat everything that we get every other week. Winter is, of course, the most challenging season, rivaled only with early spring when you just. can’t. wait. for asparagus and peas (and strawberries! but mostly tender green things). The greens issue is something that took a while to settle into, but now we just make frittatas with whatever doesn’t get eaten another way. BUT! I am so tired of butternut squash (butternut squash soup, butternut squash risotto, butternut squash mixed in mac’n’cheese…) that I left the one we received last week in the swap box. And I am not sorry.

Lemons, eggs, apples, oranges (best oj ever), broccoli, lettuce, collards, spring onions, green garlic, parsley, & carrots.  The collards are bound for a new soup recipe I found, the green garlic added flavor to some ho-made refried beans, the parsley into a French onion soup, and the broccoli went into an awesome frittata (after I washed all the little bugs and their eggs out – eeeeewww!):

  • one head broccoli, divided into small crowns
  • 1 Tbs bacon fat (or butter)
  • 1/2 large onion, sliced
  • salt & pepper
  • 6 farm fresh eggs
  • 2 tbs water
  • 1+ cup crumbled feta cheese

Soak your broccoli in a large bowl with some salt and a splash of vinegar to help remove the buggies. Meanwhile, melt the bacon fat (yes), in an 8 inch cast iron skillet (or other pan that can transfer to the oven) on medium, and saute your sliced onions with a little salt. Pick your broccoli up out of the bowl of water, letting most, but not all, of the water drain back into the bowl before adding the crowns to the pan; cover with a lid and let steam for a few minutes until the broccoli is just tender. Preheat your oven to 350 degrees. In a large measuring cup, whisk your eggs, water, and some salt and pepper. Remove the lid and pour egg mixture into pan with broccoli and onions, sprinkle feta all over, and mix slightly with a rubber spatula to evenly distribute the goodies and the eggs. Let cook undisturbed until almost set (I occasionally shake the pan a bit to see how much giggle I get in the middle), 7-10 minutes, and then pop into the oven on a rack in the middle, changing it from 350 to broil, and bake for approximately 3-5 minutes, or until the top is puffy and slightly brown. Pull out, slice, and enjoy. Great the next day as an on the go breakfast.




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