July 1, 2008

One Local Summer Update

I've been awful about keeping up with One Local Summer so far. Last week we ate two meals that pretty much qualify, so here they are.


2 eggs plus 3 whites - Pilgrim Acres, Foristell MO (CSA share)
1/2 each Zucchini / Summer Squash - Lee Farms (CSA share)
1/4 cup fresh goat cheese - from our CSA share
2 small spring onions - Rob's mom's garden, Cape Girardeau MO
1 tomato, diced - Tower Grove Farmers Market, St. Louis MO
1 small handful fresh basil, chopped - from our CSA share
2 cloves garlic, finely minced (organic, but not local)
1 T unsalted butter (organic, but not local)
salt and pepper to taste (not organic or local)

In a smallish, oven-safe skillet, saute the squash and onions over medium heat for 4-5 minutes, until just starting to soften.

Add garlic and tomatoes, continuing to stir occasionally until most of the tomato juice has evaporated. This took me another 4-5 minutes.

While the other ingredients are cooking, whisk eggs with goat cheese, adding salt and pepper to taste. This is a good time to turn your oven on, set to Broil.

Pour egg mixture into skillet with the veggies. Do not stir. When the eggs look like they're drying slightly around the edges, use a spatula or wooden spoon to ease the edges up and tip the pan slightly to allow the runny bits to get underneath. Don't do this too much, or you'll end up with a big lump in the middle, which definitely isn't pretty.

When it looks like the eggs are mostly cooked, move the skillet to the oven. Broil, checking frequently for doneness, until the frittata looks set on top and starts to turn a light brown.

Carefully remove from oven, cut and serve with a sprig of basil.


1 lb ground bison - CSA share (ours was frozen)
1 medium onion (organic, not local)
3 cloves garlic (organic, not local)
14 oz can diced tomatoes (organic, not local)
1/2 each Zucchini / Summer Squash - Lee Farms (CSA share)
small handfull fresh basil, diced - CSA share
salt and pepper to taste
pinch of dried thyme, oregano and parsley

finely grated fresh parmesan cheese if desired


In a large skillet or sauce pan, sautee onion and garlic in 2 T olive oil until softened. Add ground bison, breaking up as it thaws and cooks. When the meat is nearly done (no more pink bits), add the tomatoes and spices. Cover and allow to simmer for 15-20 minutes, stirring occasionally.

Serve over freshly cooked local Mangia Italia pasta, with a side of sliced CSA cucumbers and farmers market tomatoes, and fresh CSA lettuce salad.


Green Bean said...

Oh man! I forgot all about fritatta!!! I need to go make some.

Lori said...

Green Bean,
Yep, I love frittata - what a way to eat up the veggie odds and ends lurking in the fridge! We have an over-abundance of summer squash right now, as you may have guessed from its inclusion in both meals, but we're slowly working on them with recipes like these.