The Shed

It's on it's way to resurrection. Thanks Mark and the rest of the guys, much appreciated!

Red Garnet Yam and Leek Frittata

Adapted from: http://www.rachaelrayshow.com/food/recipes/sweet-potato-and-leek-fritatta/

Serves: 4-6

Preparation Time: 1 hour

3 tablespoons Extra Virgin Olive Oil

2 large yams or sweet potatoes, cut in half and thinly sliced

2 medium leeks, thinly sliced

4 cloves garlic, finely chopped or grated

12 extra-large eggs

1/3 cup milk or half-and-half (eyeball it)

A splash of hot sauce

Salt and ground black pepper

1/2 cup shredded white sharp cheddar cheese

1/2 cup (a couple of handfuls) flat-leaf parsley leaves, chopped

Preheat oven to 400°F.

Heat a 12-inch, nonstick, oven-safe skillet over medium-high heat. Add oil, potatoes, leeks and garlic, and cook until the veggies are tender, 6-7 minutes.

Beat eggs together with half-and-half, a splash of hot sauce, some salt and pepper. Pour the eggs in the skillet over the filling. Using a spatula, raise the cooked egg off the bottom of the pan, allowing more of the still-liquid eggs to settle on the bottom of the pan.

When the frittata has set, sprinkle the top with cheese and transfer to the oven. Cook for 10-12 minutes until top is deep golden brown. Remove and let stand 5 minutes. Garnish with parsley, cut into wedges and serve.

Today's Farm Box

Happy Thanksgiving. Today's contents are:

Arugula
Leeks
Butternut Squash
Kale
Carrots
Beets
Sweet Potatoes
Parsley
Rosemary
Celery
Satsumas
Apples

Have a great holiday and make some delicious food to share with you family!

Banana patch

The banana patch is looking great.

So far so good.

Looks like the electric fence is working. Girls on the inside, coyotes on the outside.
Good job chickies.

Bitches are back!

Greenhouse part 2

It was a little muddy but great weather. Not hot, just right for working hard.
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