Farmhouse Frittata

This recipe was whipped together after a failed pesto chicken meal the previous night. We took the potato and zucchini hash and a bit of the pesto and repurposed it into a yummy frittata.

Ingredients:
2 cups of cooked diced zucchini, potato, onion, green pepper, and banana peppers.
8 eggs
6-8 cherry tomatoes
fresh basil
pesto
Parmesan

Directions:

1. In a large oiled oven proof skillet you will want to saute the vegetables until tender or reheat veggies that you have ready.

2. In a bowl scramble the eggs with 1/8 cup of milk. Sprinkle in Parmesan 1/8-1/4 cup and 1/4 of a teaspoon of pesto.

3. Spread out the veggie mix so it is even on the pan and then pour in the egg mixture.

4. Lower the heat to a very low flame.

5. Cover. After a few minutes add halved cherry tomatoes.

6. Recover and cook on very low until egg mixture sets.

7. Add more cheese to the top of the frittata and then run the whole pan under the broiler until frittata is golden.

8. Slide frittata onto a serving dish and top with fresh basil, salt & pepper.

Detroit Beet Salad

I got the inspiration for this salad from Mary Ann Esposito's cookbook Ciao!Italia Family Classics We were looking for a recipe where we could gather the most ingredients to bring from the farm to the table and her Basil with Beets recipe was perfect. I swapped out some ingredients and changed up the measurements a bit. It was tasty and a dish we will make again.

Shallots drying

More Shallots drying

Klatt Farm ingredients in this recipe: arugula, basil, beets, shallots, and garlic!

Ingredients:

8 fresh picked Detroit Red beets (or whatever red beet you have handy)
1/4 cup of arugula cut into strips
1/4 cup of beet greens cut into strips
1/2 cup of basil cut into strips
1/8 cup of goat cheese
optional: toasted pine nuts. Oh, how I wish I had some when we made this!

Dressing:
1/4 cup Oh!Olive Mushroom & Sage olive oil.
3 Tbs white balsamic vinegar
1/2 large Dutch Yellow shallot (or whatever kind you have) minced
1 garlic clove minced
1 tsp sugar

Directions:

1. Scrub up the beets, Toss in a tbs of olive oil and roast. We wrapped ours in foil and stuck
the package on the grill until the beets were fork tender.  Let cool at room temperature until you finish making  your marinade.

2. Whisk up the marinade and then add the beets. Cover and leave on the counter until the flavors marry. 1 hour or more.

3. Wash up your greens and then chiffonade them.

4. When dinner is ready, toss the beets with the greens and then sprinkle on goat cheese and toasted pine nuts.

Enjoy!

Spicy Beet Slaw Two Ways

We have a lot of beets ready for picking on the farm. Last year, I found a great recipe for "Crimson Slaw" from Bon Appetite online. The directions seemed pretty straight forward but somehow I missed the red cabbage which was listed last in the ingredient list. Pretty funny since this is a slaw recipe. Maybe it was the white space that threw me off?  Anyway, we made it clueless about the cabbage and then made it a third time reducing the horseradish. Everyone loved it with just the onions and beets. This summer I added the cabbage. lol.. Here are both of my versions with and without cabbage. The original recipe can be found at http://www.bonappetit.com/recipes/2004/10/crimson_coleslaw

Ingredient from the Klatt farm in this recipe: Beets




Spicy Beet & Onion Slaw

This is great on a shredded pork sandwich

2 Tbs olive oil
3 Tbs Oh! Olive Red Apple Balsamic
1 Tbs prepared horseradish
1 cup of grated fresh beets
1 cup of paper thin sliced red onion 
salt & pepper to taste



Ruby Red Coleslaw

3 tbs olive oil
3 Tbs Oh! Olive Red Apple Balsamic
1 Tbs prepared horseradish
1 cup of grated fresh beets
1 cups of red onion
2 cups of red cabbage
salt & pepper to taste

Stuffed Patty Pan Squash

Klatt farm ingredients used in this recipe: patty pan squash, garlic, swiss chard, beet greens

There are rows and rows of squash growing on the farm. Some are thriving and some are being eaten alive by squash bugs. Among all the winter squash we found a volunteer from last year - a patty pan squash. It wasn't planted this year but it returned to remind us that it is a tasty vegetable. Since we didn't know about it the patty pans got a little bigger than expected. It seemed like a good idea to stuff them - so we did.

Ingredients

2 medium patty pan squash. hollowed out. Save the inside bits but not the seed.
1 cup ricotta
1/2 cup raisins
1/2 cup onion chopped
2 cloves of garlic
2 Tbs olive oil
3 cups of mixed greens (chard, kale, beet)
Italian Seasoning
salt & pepper

Directions:

1. Saute garlic, onion, patty pan, and greens in 2 Tbs olive oil.
Let cool
2. Mix greens with ricotta, raisins, salt & pepper, and a dash of
Italian Seasoning.
3. Stuff mixture into the patty pan shells.
4. Wrap the squash in silver foil (aluminium foil) and grill until tender.

Enjoy!