Produce with Amy

“Life is really simple, but we insist on making it complicated.”
― Confucius

As we slide into June, I cannot help thinking of growth. As a high school teacher I reflect on the strides my students have made in their growth mindset, and as a parent I cannot believe how much my own kids have learned and changed over the year. June is a time of development. The landscape becomes blissfully green and I love watching the flowers on homestead open and omit an energy of possibility and wonder.

It is fair to say that I am enamored with flowers. However, my husband John and I have struck a deal. He is not allowed to buy me bouquets of flowers as a gift during the year. While that may sound like a strange request from a woman who has an affinity for flowers, I make up for it in the spring and summer. It is during this time that we purchase bulbs, bushes, plants, and trees to add to our property. I am not sure if John believes it to be a gift or a curse (since he has to be more creative in his gift giving – though my birthday and our anniversary both fall in June), but I think he would agree it is pure joy to watch the transformation in our backyard each year.

In addition to finding joy in the simplicity of learning lessons from nature, we love to grow our own food. Since late April we have been harvesting greens from our hoop house for salads and smoothies. In fact, one of my favorite phrases is, “Would you like me to go gather fresh spinach for breakfast/lunch/dinner?”

In June I love the luxury of being able to make time for breakfast. On weekends we make quite an event of breaking our fast and are known to have a hearty feast in the morning. We find that a meal with staying power is important to fuel all of our farm projects. Then a light afternoon snack carries us to an early dinner.

Since we have our own hens, I have become quite creative with egg dishes. This frittata that I am sharing with you makes a fine breakfast, brunch, or lunch. Add a lovely green salad, a loaf of crusty bread, and it can even make its way onto the dinner table. Part of the beauty of it is that it can be prepared in one pan and is full of vegetables. Since the ingredients are ones that we always have in the house, it is a staple in our household.

GREEK FRITTATA FOR TWO

*5 eggs
*1/4 cup of cream or milk
*2 Medium Yukon Gold Potatoes (I like to use Yukon Gold because they are mild tasting and have softer flesh so they do not take long to cook)
*1/2 cup chopped mushrooms
*1/4 cup chopped onion
*1-2 cloves chopped garlic
*2 Tablespoons lemon juice
*3 Tablespoons olive oil
*1 teaspoon oregano
*¼ cup grape or cherry tomatoes cut in ½ (could use sundried tomatoes)
*¼ cup kalamata olives
*¼ cup feta cheese
*½ cup of spinach
*Salt and pepper to taste

Scrub the potatoes well (I leave the peelings on) and cut into small cubes. Place in a glass bowl and microwave for a few minutes to speed up the cooking time. Using an oven safe pan (a well seasoned cast iron pan works great) add the potatoes, 1 Tablespoon of olive oil, garlic, onion, and mushrooms. Sautee over medium heat for 3-5 minutes (add the lemon juice, oregano, and a pinch of salt and pepper in the last minute of sautéing). Preheat the oven to 350 degrees.

Beat the eggs with the milk or cream and add another pinch of salt and pepper. Add the other 2 Tablespoons of oil to pan with potatoes and make sure the bottom is coated (so the frittata does not stick). Pour over the eggs. While cooking on low heat for a couple of minutes (to cook the bottom of the frittata) add the spinach, kalamata olives, tomatoes, and feta.

Put the pan in the stove and bake for 7-10 minutes. If the eggs are still runny on the top you can finish in the broiler (You can add parmesan shavings before broiling to add a golden brown color).

Remove from the oven and allow to set for a few minutes. Serve with bacon, sausage, toast or an English muffin. Fresh summer berries and Greek yogurt makes a great side to this dish.

This frittata is versatile and is also wonderful with fresh asparagus, peppery arugala, goat cheese, snips of chive from the garden, and even grated or thin slices of zucchini.

I hope that June finds you healthy, happy, and ready to tackle summer with zeal. Our family has plenty of exciting plans to help us grow as a family and individuals – including youth theatre, hockey camp(s), a home addition, and epic camping trip across the county. While you are enjoying your summer, make sure you check out my recipes on the tabs at the top of the page for plenty of healthy recipes to help fuel your activities!