I've been getting grief from a ton of people over my absence on the Quarter Acre blog. Well, some people. A few. Okay, my mother wants me to start again.
So- here is what's growing in the Quarter Acre Farm, and what's for dinner.
As a side dish-
LOTS of carrots that I allowed to get too big. So I cut the outsides off the woody cores drizzled them with olive oil, tossed them with herbs and red pepper then roasted them at 450 degrees until they caramelized which took about 45 minutes.
For the main dish, a frittata-
I sauteed red onion (the onions that I planted in early winter are not huge, but now have little red bulbs on them. In using them I chop up the ENTIRE onion; the green part is every bit as good, maybe better, than the bulb, I think) with sage and thyme in olive oil in a large frying pan.
I also have bunches and bunches of spinach in the keyhole beds that I whack down every few days and still I can hardly keep up with it. I used a pound of it, removing the heavy rib and chopping it before adding it to the onion and sauteing until it released a lot of its moisture.
The goose, Jeannette, the duck, Sunny and both chickens, Kalliopi and Klio are laying now. I beat a goose egg, a duck egg and two chicken eggs, (which translates into about 7 chicken eggs) with 3-4 oz shredded asiago cheese, and poured that into the greens mixture, letting the mixture cook on the stove-top without stirring for just a few minutes to set the bottom.
As the carrots were finishing up I put the entire fry pan with the frittata mixture into the oven until the top of the eggs was set. The biggest danger to this is forgetting the fry pan has been in the oven after you've taken it out and grabbing the handle while it is wicked hot, as a friend of mine would say, but the lesser danger is over-cooking.
Let the fritatta cool a few minutes before cutting it into wedges. It helps it hold its shape and lets it release from the pan, and it tastes better.
