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Monday, June 20, 2011

Always Busy

Once the garden really starts growing it seems like there is so much to "blog" about but so little time to sit and write.  LOL.  Good news is that the gardens are all weeded and a good part mulched.  Whew!  Never ending, wonderful seasons.  I do have plans for more fall planting this year, but that is for another post.  Today I wanted to share Jackson's Father's Day meal.  Much of it from our mini-farm.  It was comprised of collard greens, a frittata, beet risotto, and a nice salad.  Lettuce, collards, beets, radishes, green peppers all from the garden and eggs from our wonderful hens. 

OK I have the recipe for the frittata for you today and will post the recipe for the beet risotto on another day.

Dice up one green bell pepper and one onion, stir fry for just a bit until soft.  Dice one potato into about 1/4-1/2 inch chunks, and boil until knife tender.  Let these cool just a bit.  Meanwhile, add 10 large eggs, 1/4 cup Romano cheese, 1/2 cup crumbled goat cheese to a bowl and whisk.  Add how much S&P you like, stir.  Then add your onion, pepper and potato to the egg/cheese mixture.  Stir that all up.  Pour into a greased pie plate, and bake on 350 degrees for about 40 minutes.  Until the top is nice and golden brown.  Let it sit for about 10 minutes before serving. Delicious!!!  I think I like this frittata better than the collard green and onion frittata!


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