This is the 8th year that we have participated in the C.S.A. program of Riverview Farms, a beautiful spot around an hour’s drive north of Atlanta. As well as growing the veg that we enjoy from May to December they produce superb heritage breed pork and grass fed beef.
C.S.A. boxes are not for everyone. You have no choice over what you get, just a box of whatever is in season and ready to pick that week. At the height of summer that can mean 18 ears of corn, or as autumn arrives, huge bunches of collards that won’t fit in the fridge. Luckily, we enjoy the challenge of working out what to do with this abundance of vegetables, eating seasonally and preserving the surplus to reduce our reliance on supermarkets through the winter months.
The first few boxes of the year tend to be a little lighter until the crops really get going in the summer months, but that doesn’t diminish the excitement of getting that first box of the year after the long winter hiatus.
When we get a summer glut we often retire to our neighborhood coffee shop with a few well thumbed cookbooks to give us inspiration and plan some menus but this first box of the year needed little menu planning: we started our evening meal nibbling the radishes with butter and sea salt, the green onions and eggs would go into an onion and Parmigiano frittata accompanied by a salad made with the lettuce, cucumber and local feta cheese, and to finish we enjoyed the fresh strawberries with ice cream. A simple meal but a deeply satisfying one.
Green Onion and Parmigiano Frittata
Prep time: 10 mins
Cooking time: 20 mins
2 tablespoons extra virgin olive oil
1 green onion, stalk thinly sliced and bulb finely diced
6 eggs, beaten
¼ cup of of grated Parmigiano Reggiano cheese
Sea salt and black pepper to taste
Preheat your broiler.
Heat the oil in an ovenproof skillet over medium heat.
Add the onions and sauté for 10 minutes until soft.
Season the beaten eggs with salt and black pepper, add to the pan and cook until the frittata begins to set at the edge.
Sprinkle the grated Parmigiano cheese over the top of the frittata and then place under the broiler until the eggs are set and the top of the frittata is golden brown.
Enjoy warm or at room temperature.