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From Wellspring Charitable Gardens this Week - February 24, 2022

From the Garden this Week… Carrots, Parsley, Mixed Greens, Arugula, Blue Leaf Kale, Turnips, Broccoli, Rutabagas, Grapefruit, Lemons, Meyer Lemons, Blood & Navel Oranges


Coming Soon… Butter Lettuce, Sugar Snap Peas



Using your Produce… by Julie Moreno


Our blue leaf kale is related to lacinato and can be used the same as all of our leafy greens. It is tender enough to be used in a salad. If you cook them, they will just need a few minutes to wilt. In addition to the plants that we grow for their greens, most root vegetables have greens that are edible. The only exception is parsnips, (their greens can be slightly toxic which is why we don’t send them out.) This recipe for a frittata, can use all our greens coming this week. I like frittatas as a quick weeknight dinner, or you can make it for a weekend brunch and enjoy the leftovers for lunch the next day. The greens add nutrition to the meal and their bitterness balances the rich eggs.


Kale and Turnip Greens Frittata


2 tablespoons olive oil

1 large or 2 small potatoes, small

diced, about 1 & ½ cups total

1 garlic clove, smashed and

chopped

Salt

4 cups of loosely packed, chopped

kale and turnip greens

8 eggs, lightly beaten

Coarsely ground black pepper

½ cup grated cheese, like cheddar


Heat the oven to 375 degrees. Warm the oil in a large skillet. Add the potatoes and cook over medium high heat until browned on the edges and soft in the center. Add the garlic and season with salt after the potatoes are cooked. Stir in the greens and cover, cook until wilted and tender, about 3 minutes. Season the eggs with salt and pepper. Pour the eggs into the pan with the potatoes and greens, add the cheese and stir for a minute on the stove top. Transfer the pan to the oven. Bake uncovered until the frittata is just set, about 10 minutes. Let cool for 10 minutes, then slice and serve.