The Farmer’s Wife
My favorite thing about belonging to a farm share is an email from The Farmer’s Wife. Sharing a recipe, checking in, offering me extra apricots. I often imagine in another life my husband would end up a farmer and I would be milking cows in high heels. I’d be waiting for my latest package from Amazon to arrive or rushing to the mailbox everyday for the latest J Crew catalog. But alas I am the wife of a business analyst and I live in the burbs with easy access to the city. This is a good thing.
But I do look forward to our weekly box from the farmer and his wife. This week we’ve got lots of carrots, basil, small white potatoes, Swiss chard, cherry tomatoes, a dozen eggs and more zucchini. Inspired I made my first “head to toe” farm share meal tonight – Ginger Carrot Soup and a Frittata with Potatoes and Swiss Chard. The only cheat was the store-bought mozzarella I drizzled atop my frittata. I’m actually quite pleased with the turnout (a budding chef always samples before inflicting others with her cooking). However, I was a little too generous with the ginger in my soup. Lesson learned.
The added beauty of this simple rustic meal is that it is gluten-free. Uncork a bottle of Sauvignon Blanc and you are good to go.
- 2 cloves of garlic, chopped
- 2 Tbsp ginger, peeled & sliced thin (add more to taste)
- 1 1/2 bunches of stemmed carrots (about 9 medium carrots) – (I used yellow carrots)
- 3 Tbsp olive oil
- 2 cups vegetable broth
- 1 cups soy milk (I substituted almond milk)
- 1 small onion, diced
- 1 Tbsp agave
- 1 tsp black pepper
- salt to taste
- Heat oil, 2 Tbsp broth, onions, ginger & garlic in soup pan. Saute for a minute or two.
- Add remaining broth, soy milk, pepper, agave, & carrots.
- Bring to a simmer. Heat until carrots are soft & will break with a fork.
- If soup seems too thick, add more broth to adjust consistency.
- Remove pan from heat. Wait a minute or two for soup to cool.
- In small batches, about 1 cup each, blend the soup to a thin puree. Blend longer for a creamier soup.
- Once all the soup is blended, re-pour into soup pan and allow to simmer until it is ready to be served. Re-heating the soup will lead to a thinner, less airy consistency. You may notice some ‘air bubbles’ in the soup right after the puree.
- 3 tbsp clarified butter
- 2 shallots (peeled and sliced thin)
- 1 bunch Swiss chard (stem removed and chopped coarsely)
- 4 small potatoes (about 1 lb, sliced thin)
- 1 dozen eggs
- 3 tbsp heavy cream
- unrefined sea salt (to taste)
- black pepper (to taste)
- 1/4 cup mozzarella (I added to my version)
- Melt three tablespoons clarified butter in a skillet over a medium flame. Toss peeled and thinly sliced shallots into the skillet and fry in butter until fragrant.
- Add coarsely chopped Swiss chard and thinly sliced potatoes into the skillet and continue to cook until the Swiss chard wilts and the potatoes are tender when pierced by a fork.
- Beat one dozen pastured eggs with three tablespoons heavy cream until the mixture becomes uniform. Season the eggs to your liking with salt and black pepper.
- Reduce the flame to medium-low then pour the beaten eggs and cream into the skillet, over the vegetables. Cook over medium-low until barely set, about six minutes or so.
- Place the frittata in your oven, under the broiler for about six minutes until it is cooked through. Sprinkle with mozzarella.
- Serve warm.