Lots of garlic came off the farm this past harvest, and it’s curing on Brian and Jenny’s porch. We’re looking forward to it being ready! Fresh garlic is pretty great, too, but there’s something satisfying about growing and harvesting and curing garlic, then using it in the depths of winter. Use it to make basil pesto and then freeze it. Pull it out in February, toss it with some pasta, and be transported (briefly) to July…
More tasty greens this week, too – chard and two kinds of kale. Here’s a great recipe for baked eggs – an excellent way to use up lots of eggs for those of you who feel overwhelmed by the cartons stacked up in your fridge!
- 1 tablespoon olive oil or butter
- 1 clove garlic, finely chopped
- 1/2 cup chopped herbs, to taste
- 10-15 cherry tomatoes, chopped, or 1 14.5-ounce can diced tomatoes, drained
- salt and pepper
- large bunch of greens (about 1 pound), chopped
- 8 eggs, separated (yolks kept whole, if possible)
- grated cheese
- Heat oven to 400° F. Heat the oil in a medium skillet over medium-high heat. Add the garlic and herbs and cook for 1 minute.
- Add the tomatoes, ½ teaspoon salt, and ¼ teaspoon pepper and simmer for 3 minutes.
- Add the greens and cook until they begin to wilt, 1 minute. Transfer to a 2-quart baking dish.
- Beat the egg whites until foamy, about 30 seconds, then pour them over the spinach mixture. Carefully place the whole yolks over the top.
- Bake until the whites are set, 20 to 22 minutes. In the last 10 mins, add the grated cheese to melt and bubble over the top.
- Divide among plates and serve with toast!
This recipe is very flexible, so once you get a feel for it, play around with it! You can add in chopped summer squash, a minced onion, leave out the tomatoes, add sausage or bacon, make it in individual ramekins for a fancy brunch or cook it in a cast-iron skillet for fewer dishes.