Welcome to Moose Munchies!

Joining a CSA (Community Supported Agriculture) seemed so warm and fuzzy. Receiving just-picked vegetables each week from a farm an hour or so away. I felt healthier just picking up the first box of produce. A rather large box, sure enough, for just my husband and myself. But such glories lay within. You can blame that weekly box for this blog. I thought it would be fun to use my adventures with the box throughout the summer as a basis for my first attempt at blogging. But I am sure I will stray.

Many who know me are surprised it took this long for me to add my perspective to the online world. “You have so few opinions, and you are so loathe to express them,” my husband stated one evening after I had, once again, expanded upon one of the many things that will set me off (overcooked tuna steaks, lack of sweet tea at a barbecue joint, Coach K’s hair, etc.).

I hope to do some things here that will be different from my work as a freelance food writer and cookbook author, or that might enhance those things. Or stuff that will just be fun. There’s not a thing wrong with having a good time.

As for dealing with the box, it’s been a mental as well as gustatorial challenge, trying to make bok choy, kohlrabi or kale interesting for several days in a row. My latest BFF (best food friend): the frittata. A frittata is an omelet without the stress. You just chunk the eggs and other stuff together, pour it in a frying pan and there you go. No messing with a spatula, trying to get the uncooked egg on top rolled to the bottom before the egg on the bottom goes tough and brown. And, so far, I’ve been able to put anything in it. A combination of chopped African collards, bok choy and onions, sauteed in olive oil. Spinach and some of the above. Cheese, if I have it hanging around. Add some chopped fresh herbs, like parsley or basil. Even better, it uses the direct-from-under-the-hen eggs I get from the CSA. And frittatas taste good warm or at room temp.

Mix the cooked goodies (sauteed in olive oil and cooled) and cheese with five or six eggs, for a large frittatta for two, or 3 eggs for a single serving. Heat a teaspoon or so of olive oil in the pan, pour in the mixture and let it cook until it begins to bubble around the edges. Then, pop the whole pan under the broiler for a minute or two to cook the top. Don’t let it brown, just get cooked and puffy. Dinner. Mmm. 


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