The first week of the One Local Summer challenge coincided with our first CSA (community supported agriculture) delivery of the season, from Virginia’s Potomac Vegetable Farms. Our farm is “ecoganic” — meaning they follow organic practices but are not certified — and has one of the few remaining farms in Fairfax County just west of Tyson’s Corner, as well as a second location in Purcellville. We love visiting our farm for the semi-annual CSA member potlucks, and as I mentioned previously, they will be hosting the newly-crowned RAMMY Rising Culinary Star of the Year Anthony Chittum for a Summer Solstice Farmland Supper later this month.
While I love our CSA, I only get a half share to allow for plenty of farmers market shopping each week as well. This first OLS/CSA dinner featured garlic scapes, chives and kale from the farm, and sausage, eggs, cheese and broccoli from the Upper King Street farmers market. Our CSA pick-up is on Wednesday, so the first meal is usually something simple involving eggs or pasta. This week it was a sausage and kale frittata, with a side of steamed broccoli. Quick, fresh and delicious.
Recipe: Buffalo Sausage and Kale Frittata
- 1 lb. or 4 links buffalo sausage
- 1 teaspoon olive oil
- 1 garlic scape, thinly sliced
- several stems of chives, chopped
- 1 cup kale, cut into thin ribbons
- 6 cage-free eggs
- 4 thick slices cheddar cheese, diced
Instructions: Heat olive oil in saute pan or skillet over medium high heat. Crumble sausage into pan and cook until browned, about 5-6 minutes. Drain excess oil. Add kale, scape and chives and cook until kale just begins to wilt, 1-2 minutes. Whisk eggs in mixing bowl and pour into pan. Fold in cheese and season with salt and pepper. Cook until eggs are fully set, and serve immediately. Makes 4 servings. Enjoy!
Farms of Origin
- Potomac Vegetable Farms (VA), kale, garlic scapes and chives
- Cibola Farms (VA), buffalo bourbon fennel sausage
- Tom the Cheese Guy (PA), eggs and cave-aged cheddar
- Long Meadow Ecological Farm (VA), broccoli
- bread from Breadline (DC)
One Local Summer is an annual challenge in which people around the world join together for 13 weeks of seasonal eating, supporting local farmers and exploring their local foodsheds. Visit FarmtoPhilly on Tuesdays for the weekly round-up.