Fresh, delicious, crisp, amazing, green garlic. Right now is when green garlic is most plentiful at farm stands it seems. I belong to a CSA and have to say its been great. So far so good!. Each week I will try and feature something primarily made up of from my bounty at Vanguarden farm. In addition to the green garlic I also received shallots, red and green lettuce, ramps, snap peas, spinach, radishes, arugula, beets and some other characters i’m sure i’m forgetting. Oh yes farm fresh eggs they had available.
This week I decided to really let the flavors meld together and make a Frittata. In this Frittata I used all sorts of goodies from this weeks harvest. Green garlic and goat cheese were the stars but there were some pretty tasty supporting cast members. Spinach, arugula, shallots, garlic, tomatoes, Parmesan cheese, fresh eggs, ramps and mushrooms.
As you can see I have also been getting a bit better with my camera. What you don’t see is the first 25 pictures I took that came out completely black as I must have fiddled with the F-stop settings accidentally.
Here is the actual recipe I jotted down as I was whipping this up:
Green Garlic & Goat cheese Frittata
- 1 bunch green garlic, chopped with bulbs removed - 2 shallots, julienned - 1 bunch spinach, washed and rough chopped - 1 pint cherry tomatoes - 3 scallions, chopped - 3 cloves of garlic, minced - 6 large basil leaves, fine julienne - 8 small button mushrooms, sliced - 4 oz goat cheese - 3 large eggs - 1 cup (8 oz) milk - 1/2 cup (4 oz) cream
*Place the green garlic mix at the bottom of a springform pan. Pour some of the egg mix over the green garlic.
*Now sprinkle the rest of the ingredients about the pan and top with the remainder of the egg mix.
*top with tomatoes and crumble goat cheese.
*Cook at 350 covered for 30 minutes then uncovered til golden brown, about 15 mintes. (if it seems a touch wiggily in the center, no worries! just cover and cook for 7-10 minutes depending on the jiggillyness….is that a word?..hmm..)