Flannel Jammies Farm

...praising God on our 1/5 acre of suburbia

Tuesday, March 5, 2013

Supper... Buy Fresh Buy Local style...

Ah, Pinterest.  So many things to discover, explore, and pin, pin, pin!!!

Recently, I came across this recipe on Pinterest.  The recipe and this photo originated on thekitchn.com, and combined kale and goat cheese in frittata cups, baked in a muffin tin.  OH, YES, PLEASE!

I do try, however, to use local or homegrown ingredients whenever possible...
First, out to the garden to pick some crinkly, green kale.

Then to the fridge to pull out some fresh eggs from my friend, Kylene, at Roses Ridge Farm.  Her chickens are a delight.  When you pull up in her driveway, all the chickens run out to greet you!

And goat cheese.  Hhmmm... I was missing my Shady Goat Farm cheese since the market season ended.  But I'd found a lovely Virginia goat cheese from Sullivan's Pond Farm:  Rocky Mount, from their Isabel series, 'Semi-soft mild, with a rind of rosemary, and chopped jalapenos and seeds. Wrapped in "White Lightnin" macerated corn husks.'  Perfect!  (Since I used this particular goat cheese, I eliminated the red pepper flakes and thyme called for in the recipe.)

While I was preparing the ingredients for the frittata, I started roasting some white and sweet potatoes from New Earth Farm

I'd love to show you a photo of the finished plates, warm and fragrant and filled with local goodness, but the plates were empty by the time I remembered to grab the camera.  Let's just say it was quite good...  enjoy the recipe from the fun folks at thekitchn.com...

Kale and Goat Cheese Fritatta Cups

Makes 8 individual cups

2 cups chopped kale
1 garlic clove, thinly sliced
3 tablespoons olive oil
1/4 teaspoons red pepper flakes
8 large eggs
1/4 teaspoon salt
Dash ground black pepper
1/2 teaspoon dried thyme
1/4 cup goat cheese, crumbled

Preheat the oven to 350°F. To get 2 cups kale, remove the leaves from the kale ribs. Wash and dry the leaves and cut them into 1/2-inch-wide strips.

In a 10-inch nonstick skillet, cook the garlic in 1 tablespoon of oil over medium-high heat for 30 seconds. Add the kale and red pepper flakes and cook until wilted, 1 to 2 minutes.

In a medium bowl, beat the eggs with the salt and pepper. Add the kale and thyme to the egg mixture.

Using a 12-cup muffin tin, use the remaining 2 tablespoons of oil to grease 8 of the cups (you may also use butter or non-stick spray if you'd prefer). Fill the 8 cups evenly with the egg/kale mixture.  Sprinkle the tops with goat cheese. Bake until they are set in the center, about 25 to 30 minutes.

Frittata is best eaten warm from the oven or within the next day, but leftovers can be kept refrigerated and reheated for up to a week.

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