This past weekend an old friend of mine helped me at one of my farmer's markets, she is an English teacher and one of the smartest people I know. At a lull in activity we were both sitting down and she remarked that it must be amazing to be surrounded by such beauty all day long. This was not the first time someone has commented on the sheer pleasure of the vision of vegetables, but it was hearing the observation from such a thoughtful person in my life that I really took it to heart. The texture that surrounds us every day as farmers is something we often take for granted because our backs hurt and the to-do list is long. But what an amazing gift it is to be able to take in the bluest skies and the darkest clouds, to feel the texture of every leaf and be surrounded of visions of bounty every where we look. We truly are a fortunate bunch.

Here's what will be available in the share:

salad mix

head lettuce

green peppers

summer squash

cucumbers

sugar snap peas

snow peas

kohlrabi

beets

carrots

cippolini onions

tropea onions

broccoli

cabbage

chinese cabbage

kale

collards

swiss chard

escarole

basil

parsley

cilantro

Recipes:

Onion and Zucchini Frittata

Martha Rose Shulman

Time45 minutes
YieldServes 2

Ingredients

1 tablespoon plus 2 teaspoons extra virgin olive oil
¾ cup finely chopped onion
Salt to taste
1 garlic clove, minced
1 small zucchini, grated (about 1 cup)
4 eggs
1 tablespoon milk
Freshly ground pepper

Nutritional Information

Preparation

Heat 1 tablespoon of the olive oil over medium heat in a heavy 8-inch nonstick omelet pan and add the onion and a generous pinch of salt. Cook, stirring often, until the onion is very soft and sweet, about 10 minutes. Add the garlic and the zucchini, and cook, stirring often, until the zucchini has wilted, about 3 more minutes. Remove from the heat.
Beat the eggs in a medium bowl and add the milk and salt and pepper to taste. Stir in the onion and zucchini mixture and mix well. Clean and dry the pan.
Heat the remaining olive oil over medium-high heat in the omelet pan. Drop a bit of egg into the pan and if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture, scraping in every last bit with a heat-proof rubber spatula. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. Once a few layers of egg have cooked during the first couple of minutes of cooking, turn the heat down to low, cover and cook 7 to 10 minutes, until the frittata is puffed and just about set. From time to time remove the lid and loosen the bottom of the omelet with a wooden or heat-proof rubber spatula, tilting the pan, so that the bottom doesn’t burn. It will however turn golden.
If the frittata is still runny on the top, wearing oven mitts, slide the frittata out onto a plate or even better, a saucepan lid that has a handle, reverse the pan over the plate or lid, and holding the two together, flip the plate or lid so that the frittata goes back into the pan on its not-quite-cooked side. Finish for no longer than a minute, then reverse onto a platter. Allow to cool to room temperature, and serve, or chill. Cut into 4 wedges to serve. The wedges pack well and are very portable.

Advance preparation: The onion and zucchini filling can be made up to a day ahead. Keep uncovered in the refrigerator. Drain off any liquid that has accumulated in the bowl before stirring into eggs. The frittata will keep for 2 or 3 days.

Braised Red Cabbage & Cherries
adapted from Sheila Lukins’ All Around the World Cookbook
2 Tbsp. butter
1 small red cabbage, cored and thinly sliced
1 cup dried cherries
1/4 cup red wine
2 Tbsp. apple cider vinegar
1/4 cup apple juice
1/4 cup honey
1 cinnamon stick
salt and coarsely ground pepper to taste
Preheat the oven to 325F.
Set a large heavy saucepan or Dutch oven over medium heat and heat the butter until it melts. When the foaming subsides, add the rest of the ingredients and cook over low heat until warmed through, then put the lid on and pop it into the oven for an hour or two – closer to two. The cabbage will be cooked through, and the liquid thickened a bit. Taste and add a little more honey and/or vinegar as you like to suit your taste (or apple juice if it needs a bit more liquid) and bake a little longer or simmer on the stovetop with the lid off if you want to cook it down a bit.
It’s better after a day or two in the fridge; serve immediately or cool and refrigerate until you’re ready for it. Serves 6-10.

Yum. Enjoy.

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