Full Sun Farm 10th Week

What's in the Box
Green Leaf Lettuce
Swiss Chard
Summer Squash
Cucumber
Eggplant
Potatoes
Heirloom Tomatoes
Basil
Parsley

It seems that all CSA members got different varieties of the heirloom tomatoes - we got Aunt Ruby's Green and a Striped German. Yum!

I also couldn't resist getting myself that gorgeous bouquet of sun and wildflowers. They make me smile every time I look at them.

If you follow my menu plans you know I love frittatas. They are made quickly and easily and use up the abundance of eggs from our chickens. This recipe for trouchia (chard and onion frittata) is from Deborah Madison's Vegetarian Cooking For Everyone, one of my favorites.

The trick is to cook everything slowly so that the onions become carmelized and sweet and the flavors deepen.

3 tbsp olive oil
1 large red or white onion, quartered and thinly sliced crosswise
1 bunch chard, leaves only, chopped
salt and pepper
1 garlic clove
6 to 8 eggs, lightly beaten
2 tbsp chopped parsley
2 tbsp chopped basil
2 tbsp chopped thyme
1 cup grated Gruyere cheese
2 tbsp grated Parmesan

Heat 2 tbsp of the oil in a 10-inch skillet, add the onion, and cook over low heat, stirring occasionally, until completely soft but not colored, about 15 minutes. Add the chard and continue cooking, stirring occasionally, until all the moisture has cooked off and the chard is tender, about 15 minutes. Season well with salt and pepper.

Meanwhile, mash the garlic in a mortar with a few pinches of salt, then stir it into the eggs along with the herbs. Combine the chard mixture with the eggs and stir in the Gruyere and half the Parmesan.

Preheat the broiler. Heat the remaining oil in the skillet and, when it's hot, add the eggs. Give a stir and keep the heat at medium-high for about a minute, then turn it to low. Cook until the eggs are set but still a little moist on top, 10 to 15 minutes. Add the remaining Parmesan and broil until browned. Serve trouchia in the pan or slide it onto a serving dish and cut it in wedges.