Dark Days Challenge meal #16.
As I mentioned, a funny thing happened at Sport Hill Farm: last year’s crops were still growing! (Okay, maybe not growing, but definitely not dead. Certainly viable and edible. Very tasty even!) Patti let me forage these gifts from the Earth. I scored spinach, carrots, and leeks.
So I made something like potato leek soup, without the potatoes. I used the carrots with a carnival squash (from the remnants of my Fall collection).
I mostly followed Julia‘s recipe for potato leek soup and sliced a pound of leeks and a large bunch of carrots and cubed a pound of squash into the Dutch oven. I added two quarts of water and two teaspoons of salt and simmered for about 40 minutes.
Soups on!
Now for the frittata. I sautéed the spinach in some bacon fat:
I changed my frittata method a bit. I used to just pour the beaten eggs over the sauteed veggies. Now I remove the sauteed veggies off to the side, pour in the eggs, and add the veggies back in after the eggs have had a chance to set a bit. After a brief wait, I add some cheese. The whole operation goes into the oven for about 10 minutes. I let it rest for a few minutes after I take it out.
I’ve been on a frittata kick lately. They’re quick, easy, healthy, and tasty. Eggs around here are great and I have a few fabulous sources. Almost anything can go in a frittata. (Note: not everything can go together in a frittata—just saying.)
Food sources:
- leeks, carrots, spinach, and eggs from Sport Hill Farm
- carnival squash from Deeply Rooted Farms
- butter from Ronnybrook Farm Dairy
- milk from Stone Wall Farm Dairy, Cornwall, CT
- bacon grease from Grayledge Farm
- Jersey cow feta from Sankow’s Beaver Brook