We are in our third week of our Full Diet CSA Membership, with Diversified Organic Farm, Oakhill Organics, and loving it. I have been processing a lot, and cooking a lot of delicious food, but have neglected to take pictures. I have it in my mind that everyone wants to see pictures of the food we are eating, so because of the lack of pictures, sadly I am not writing posts. Our take home this week was 2 cuts of pork, 8 pastured chicken eggs(chickens are still in winter mode), oat flour, teff, corn flour, oat groats, Liberty apples, Tiger’s eye dried beans, 3 stalks Brussels sprouts, chickweed, yellow onions, carrots, celery root, 1 small pumpkin, and potatoes. So far, I have pasteurized milk for drinking, made yogurt, butter, and delicious, succulent whole milk ricotta. I have also made some yummy gluten free, oat flour, pumpkin muffins, along with some gluten free oat flour banana, pear, apple muffins. This week, we have also snacked on fresh sweet carrots, and apple slices with peanut butter. We tried to make teff porridge tonight using our homemade butter, for dinner, but forgot to rinse it. While it had a satisfying nutty, complex flavor, it was a bit gritty with field dirt, so we deemed it inedible. We will try making teff again sometime this week. Our family entered into a whole new level of the food adventure this week when we decided to take a whole American Guinea Hog head home with us. Dominic butchered the hog head and is in the process of making guanciale, from Charcuterie, by Brian Polcyn and Michael Ruhlman, with the hog’s jowls. He slow cooked the rest of the head, and Dominic and my girls have eaten yummy tacos with the tender flavorful meat from the rest of the head. I was not able to eat the meat, however delicious it was, because seeing the head of the beautiful hog in my house made me sad, and I lost my appetite.
Since I am catching you up on our food adventure, last week(our second week) we made mozzarella, and Fromage Blanc, butter, yogurt with the delicious happy Oregon pastured cow milk we we are getting from our CSA. I also made bread with wheat and the CSA oat flour. The butternut squash gnocchi, beet risotto, beer braised lamb and onions over egg noodles were divine. All last week we snacked on some black garbanzo bean hummus. It has been a delicious adventure so far.
I have been thinking about quiches, frittata’s, and Spanish tortilla’s a lot lately. Today for lunch I made this potato, onion, cheese frittata, with the potatoes, onions, milk, and delicious, pastured chicken eggs from our CSA. I just kind of winged all the ingredients, and measurements. It not only set beautifully, but it was really comforting and scrumptious. Dominic ate his with some Siracha, and our girls happily polished off large slices with some Liberty apple wedges. I wandered earlier into our garden, and picked some dinosaur kale, parsley and swiss chard, fully intending to saute the lovely greens and herbs, with the onions and potatoes, but left the greens on the counter instead. No worries, we sauteed them with some par-boiled Brussels sprouts, in rendered pork fat tonight as a side dish.
Please make, and enjoy this potato, onion, cheese frittata with friends. This satisfying dish can become a beautiful brunch, lunch, or dinner with a fruit, or green salad on the side. You can probably scale this beauty down, and make little snack sized frittata’s in greased mini muffin tins for a cocktail, or appetizer party.
|Potato Onion Cheese Frittata|
Tags: American Guinea Hog, black garbanzo beans, brussels sprouts, carrots, celery root, chicken eggs, chickweed, corn flour, cream, fresh ground black pepper, Gluten Free Recipes, hog head, kosher salt, Liberty apples, milk, nutmeg, oat flour, oat groats, pork, potato onion cheese frittata, potatoes, Pumpkin, sharp cheddar cheese, teff, Tiger's eye dried beans, yellow onions
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