The culinary team at the 21 Acres Center for Local Food and Sustainable Living in Woodinville creates their flavorful menus from the freshest, most local, seasonal ingredients. If you haven’t visited yet, stop by and enjoy a walk on the farm, check out what’s fresh from local farmers in the Farm Market, take a cooking class, and if you’ve got kids check out their summer farm camps. More info at 21acres.org.
Seeing nettles on the farm (one of the first signs of spring) inspired the recipe below. Paired with Amavi Cellars Sémillon, you’ll savor the freshness of the seasonal veggies and enjoy the offerings from an early spring harvest.
Spring Forward Frittata
Submitted by 21 Acres and Chef Shelby Minnick, Honest to Goodness
(Serves 12)
Ingredients
(All ingredients are available in the 21 Acres Farm Market)
- 12 eggs
- ½ cup yogurt, sour cream or heavy cream (from Cherry Valley Dairy in Duvall, of course!)
- ½ cup broccolini, blanched, roughly chopped
- ½ cup Jerusalem artichokes, peeled, cut into small pieces, boiled until tender
- ½ cup leeks, roughly chopped
- 2 cups stinging nettle, blanched, roughly chopped
- 2 cups mushrooms, cleaned
- 2 tablespoons butter
- salt and pepper to taste
- ½ cup Cherry Valley Dairy cheese – optional
Directions
- Whisk eggs and yogurt together in medium bowl. Season with salt and pepper
- Heat a small sauté pan, add the mushrooms and 1 tablespoon butter. Sauté until tender. Add the rest of the cooked vegetables to heat through.
- Heat a large cast-iron pan with 1 tablespoon butter. Add the vegetables from sauté pan into cast-iron, shaking the pan to evenly distribute mixture. Pour the egg mixture over the vegetables. Cook the frittata, without stirring, until its edges begin to set, about 5 minutes.
- Sprinkle remaining 1/2 cup cheese (optional) over eggs and transfer skillet to oven. Bake frittata until golden brown and center is set, 25-30 minutes.
21 Acres inspires action to solve climate challenges by learning as a community to grow, eat and live sustainably.
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