Chorizo Frittata with Cherry Tomatoes & Baby Lacinato Kale

Serve this satisfying frittata with a dollop of cooling sour cream on top.

Ingredients:
8 eggs
½ pound chorizo sausage
½ cup chopped leeks, white and light green parts only
½ cup chopped green onions
2 cups baby Lacinato kale, washed, greens removed of any tough ribs and roughly chopped
2 cups cherry tomatoes
½ cup milk
½ cup grated pepper jack cheese, or other grated cheese of your choice
Sea salt and fresh ground pepper

Method:
1. Preheat the oven to 375º.

2. Cook the chorizo sausage in a large ovenproof skillet until done, breaking the sausage into small chunks with a wooden spoon. Then, add the leeks and green onions and cook, stirring constantly, for an additional 2-3 minute, until both are softened and fragrant. Add in the cherry tomatoes and kale and cook until the greens are just wilted, then remove from the heat.

3. Crack eggs and break over a shallow bowl. Break yolks with a whisk or fork, then whisk together with the milk and ½ cup of the cheese, seasoning generously with salt and pepper. Add eggs to the frying pan and mix with the chorizo and vegetables.

4. Top the frittata with the remaining ½ cup cheese and then bake 25-30 minutes, or until a knife inserted into the center comes out clean. Serve warm.

Season to Season Recipes

With the swing from cloudy and drippy to amazingly-sunny and crisp, the weather has us—and the gardens—towing the line between summer and fall. Luckily, that also means that we are enjoying produce from both seasons as summery favorites like heirloom tomatoes, corn, late season blueberries and unique purple Islander peppers continue to delight alongside new offerings like Delicata squash and beautiful Shipova pears. Also included: Gruyère cheese bread, farm-fresh eggs and red wine so you can toast to whatever season is at hand today.

Here are a few recipe ideas for the week:

Watermelon Radish & Arugula Salad
Top this crisp combination with a garlic-lemon dressing and freshly-grated Romano cheese.

Broccolini Salad with Olives & Sun-Dried Tomatoes
This salad packs in the flavor!

Vegetable Frittata
Packed with colorful peppers and summer squash, this easy frittata boasts incredibly fresh flavor.

Roasted Delicata Squash
Buttery and incredibly delicious, Delicata squash is wonderful roasted with just a touch of brown sugar and red pepper flakes.

Baked Fennel
This classic Italian finocchi gratinati is simply sublime.

Vegetable Frittata

Packed with colorful peppers and summer squash, this easy frittata boasts incredibly fresh flavor.

Ingredients:
8 eggs
8-10 yellow fingerling potatoes, washed and thinly-sliced
6-8 baby summer squash, washed and thinly-sliced
2 sweet Islander purple peppers, washed, seeded and chopped
1 Walla Walla sweet onion, finely chopped
1 tablespoon fresh thyme, chopped
1 clove garlic
2 tablespoons olive oil
Sea salt and fresh ground pepper

Method:
1. Preheat oven to 375°.

2. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium heat. Add the sliced potatoes to the skillet and sauté for about 6 to 8 minutes, until tender but firm. Remove from skillet. Add another tablespoon oil, then add the peppers, summer squash, onions and garlic. Sauté for an additional 2 to 4 minutes or until the peppers and onions are softened, and garlic is fragrant. Season vegetables with salt and pepper. Remove from skillet.

3. In a medium bowl, beat together the eggs and thyme with a pinch of salt and pepper. Return the potatoes to the skillet, arranging in an even layer. Top with vegetable mixture and then pour eggs evenly over the vegetables. Drizzle olive oil around the edge of the pan to ensure easy removal.

4. Transfer to oven and bake for 15-20 minutes, until the eggs have completely set in the center. Serve straight out of the skillet, cut into wedges, or flip onto a serving plate.

Spring into Summer Recipes

This week’s box pays homage to the best spring ingredients—crunchy radishes, milky turnips and a bevy of fresh citrus—while looking forward to summer with the likes of crisp baby Romaine lettuce and fresh garden herbs. Take these and then have fun experimenting in the kitchen with all the additional provisions for a seasonal, summery brunch: Skagit River Ranch breakfast sausage patties, whole barley, housemade pear butter, Gruyère cheese bread and both chicken and duck eggs to scramble, poach or fry as you please!

Here are a few recipe ideas for the week:

Sausage, Potato & Arugula Breakfast Frittata
Flecked with savory sausage, potato rounds and peppery arugula, this baked dish is a real winner.

Breakfast Barley with Dried Fruit & Nuts
Chewy, nutty barley is topped with fruit, nuts and a hint of cinnamon to create a hearty and satisfying breakfast.

Grapefruit, Lime & Mint Yogurt Parfaits
These luscious and light parfaits are an excellent accompaniment to brunch fare!

Charred Green Onion Gremolata
This smoky sauce is amazing spooned over poached or fried duck eggs.

Citrus-Fennel Salad
This classic Sicilian salad can be topped with any variety of citrus; try it with this week’s combo of grapefruit, blood orange and Cara Cara oranges!

Glazed Hakurei Turnips
These buttery glazed turnips are sure to delight.

this week's recipes
simply delicious

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