Decrease waste with a reusable market tote!

Decrease waste with a reusable market tote!

Check out what’s happening at the Avon Lake Farmers Market at 32801 Electric Blvd (Avon Lake United Church of Christ) on June 21 from 3-6pm:

  • Giveaway: 1 hour-long massage from Mona Lisa Eco Spa’lon
  • New compostable produce bags!
  • Reusable market bags on sale and 100% of proceeds benefit the market!

This Week’s Market Recipe:

Kale Frittata: A Healthy Breakfast Casserole
Adapted from:Kirsten | My Kitchen in the Rockies

Total time: 35 mins
Serves: 4
Ingredients:
8 large organic eggs
3 tablespoons freshly grated Pecorino Romano or Parmesan cheese, divided
¼ teaspoon coarse kosher salt
¼ teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 medium onion, thinly sliced
1 bunch organic Kale or Red chard (about 10 ounces), stems and center ribs cut away, leaves coarsely chopped from Harvest Moon Micro Farm or H&W Organic Farm
1 garlic clove, minced
Instructions
1. Preheat broiler.
2. Whisk all the eggs, 1½ tablespoons cheese, ¼ teaspoon salt, and ¼ teaspoon pepper in large bowl.
3. Heat olive oil in medium nonstick broiler-proof skillet over medium heat. Add onion and sauté until tender but not brown, about 6 minutes.
4. Add Kale/ Red chard in 3 batches; toss until each begins to wilt before adding next. Sprinkle with salt and pepper. Sauté until any liquid in skillet evaporates. Increase heat to medium-high; add garlic to skillet and stir 1 minute. Add eggs to skillet; stir to distribute evenly. Reduce heat to medium-low, cover, and cook until eggs are almost set but still moist in center, about 4 minutes. Sprinkle remaining 1½ tablespoons cheese over top.
5. Transfer frittata to broiler and cook just until set in center and beginning to brown, about 1 minute.
6.Using flexible spatula, loosen frittata around edges. Slide frittata out onto platter. Serve warm or at room temperature.
 
June 21, 2016 Market