After bringing home this week's version of my beautiful weekly harvest from the Winter Green Farm CSA, I found myself in a slight panic. The produce was so beautiful, and barely fitting into the fridge. On top of that, our kitchen for two hadn't yet finished the harvest from the week before. We were on an unsustainable path, I'm sure a familiar one for many a CSA customer. Produce with more vibrance and promise than this city-dweller ever sees in a supermarket vegetable slowly waned in the fridge.
I am absolutely not complaining--this is an undeniably wonderful problem to have--but one that does send me straight into a frenzy to do right by the produce, semi-frantically stuffing vegetables into every nook and cranny of any given meal.
Thankfully I'm not alone in this huge task. My sweetie, Ryan, unwittingly inherited this blessing and responsibility when we moved in together two weeks ago, and so far has served as loyal cheerleader, reliable eater and occasional chef. I'm also pleased to have a captive audience in my sister's family, who just welcomed a new baby boy and seem to be up for any food-help they can get. Cha ching! More mouths for veggie eating!
I made this bake for everyone a couple days ago but didn't pay super close attention to the amounts of ingredients so you'll have to excuse my wishy washy recipe. Like a pizza it's cheesy, but unlike pizza, it's not too cheesy; like a quiche it's got lots of veggies, but without the requisite, cumbersome crust; like a scramble, it's eggy, but with a little less egg and without the "I'm a breakfast food" attitude. Also, as a huge bonus, it doesn't stick to the baking dish at all. Come to think of it, maybe I just described the glories of a fritatta. Anyway, it's delicious. Here's the recipe:
July Veggie Bake (GF, vegetarian, low lactose)
• Cups and cups of sliced summer squash and onions, salted and mixed with olive oil • A few handfuls of cashews
• Beet and chard stems, chopped and sautéed
• A half dozen eggs whipped with almond milk and salt
• A chunk of cheddar cheese, shredded; reserve some for topping
• A healthy bunch of chard and beet greens without stems, chopped
In a big baking dish, distribute the squash mix, cashews and chard stems. Into the egg mixture, combine some of the shredded cheese and all of the greens and pour over the veggies in the baking dish, spreading the greens evenly. Bake at 325 ˚F for the better part of an hour, checking on its progress periodically. Before the greens get too crusty, sprinkle the remaining shredded cheese on top and bake until your wily instincts tell you it's done, or until there is no liquid in the center.
I am absolutely not complaining--this is an undeniably wonderful problem to have--but one that does send me straight into a frenzy to do right by the produce, semi-frantically stuffing vegetables into every nook and cranny of any given meal.
Thankfully I'm not alone in this huge task. My sweetie, Ryan, unwittingly inherited this blessing and responsibility when we moved in together two weeks ago, and so far has served as loyal cheerleader, reliable eater and occasional chef. I'm also pleased to have a captive audience in my sister's family, who just welcomed a new baby boy and seem to be up for any food-help they can get. Cha ching! More mouths for veggie eating!
I made this bake for everyone a couple days ago but didn't pay super close attention to the amounts of ingredients so you'll have to excuse my wishy washy recipe. Like a pizza it's cheesy, but unlike pizza, it's not too cheesy; like a quiche it's got lots of veggies, but without the requisite, cumbersome crust; like a scramble, it's eggy, but with a little less egg and without the "I'm a breakfast food" attitude. Also, as a huge bonus, it doesn't stick to the baking dish at all. Come to think of it, maybe I just described the glories of a fritatta. Anyway, it's delicious. Here's the recipe:
July Veggie Bake (GF, vegetarian, low lactose)
• Cups and cups of sliced summer squash and onions, salted and mixed with olive oil • A few handfuls of cashews
• Beet and chard stems, chopped and sautéed
• A half dozen eggs whipped with almond milk and salt
• A chunk of cheddar cheese, shredded; reserve some for topping
• A healthy bunch of chard and beet greens without stems, chopped
In a big baking dish, distribute the squash mix, cashews and chard stems. Into the egg mixture, combine some of the shredded cheese and all of the greens and pour over the veggies in the baking dish, spreading the greens evenly. Bake at 325 ˚F for the better part of an hour, checking on its progress periodically. Before the greens get too crusty, sprinkle the remaining shredded cheese on top and bake until your wily instincts tell you it's done, or until there is no liquid in the center.
Unbaked bake! Beet stems are sauteed first.
Not quite a quiche, not quite a pizza, not quite a scramble: a veggie bake!
As a side note, I also put up our outdoor lights this week and felt pretty dern accomplished afterward. An impromptu dusk photo shoot highlighted the dream we are living: my kombucha fermenting in oak, Ryan's vintage turntable (thanks Papa!) and our sweet outdoor patio.
Kombucha, Patio, Turntable. So Portland right now.
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