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One Local CSA Summer (and a Buffalo Sausage and Kale Frittata)

June 9th, 2009 · 4 Comments

one local summerThe 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.

csa garlic scapes kale

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

buffalo sausage kale frittata

Ingredients:

  • 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.

Tags: CSA · at market · one local summer · proteins · recipes · weeknight meals

4 responses so far ↓

  • 1 Jasmine // Jun 9, 2009 at 9:20 am

    I have been thinking of changing my CSA and will be interested in seeing what you get in your share through out the summer. I have always been impressed with the quality of the produce that PVF sells at the Mt Vernon Market (Sherwood Hall Library Parking Lot; Tuesdays 8-12)when I can make it there.

  • 2 Robin // Jun 9, 2009 at 11:50 am

    Ah..yes. THAT is what I will do with my bunch of kale from my csa box. Of course, a frittata! I think I’ve got some frozen bulk sausage in the freezer…

  • 3 Sylvie, Rappahannock Cook & Kitchen Gardener // Jun 9, 2009 at 4:43 pm

    and Cathal Armstrong’s Restaurant Eve got the RAMMY award for fine dining restaurant of the year, and he will be at Mount Vernon Farm on June 20 for Rappahannock Summer Solstice Dinner (to which, of course, I am partial, since I am one of the organizer: http://www.GourmetRappahannock.com). Got to love DC, it’s becoming much more a good eating place than when I moved there 20 years ago. Two solstice farm dinners in the field on the same day, for example!

    I am still looking for local (Virginia) flour, so please share your sources, if you have any. Wade’s Mill in Raffine is not that close for me, and the cost of shipping would seem to negate one of the reasons to eat local. so, dear readers, please share any sources of mid-Atlantic flour of ANY kind (wheat, corn, buckwheat etc)

  • 4 Hail vs Strawberries // Jun 17, 2009 at 9:39 am

    [...] and scapes also make a nice pair in recipes. The Buffalo Sausage and Kale Frittata looks very tasty, as does the Simple Kale and Garlic Scape [...]

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