Spring Vegetable Frittatas
As Farmer's Markets across the country are opening for the season, now is the perfect time to capitalize on seasonal produce. Not only is produce found at farmer's markets are most likely grown or produced within 100 miles of the market's location, you know that the fruits and vegetables you purchase are more fresh (and thus, more nutritive) than those found in the grocery store.
Why am I telling you all of this? Because in addition to the many benefits of buying fresh and local, seasonal produce is usually cheaper. In simple terms of supply and demand, when there is a surplus of product (i.e. asparagus or lettuce or apples), prices tend to drop in order to create greater demand -- and especially in the case of fresh food, move through inventory more quickly. How do you know if you're getting a good deal? First, check to see the unit of sale -- is it $1.99 for EACH artichoke, or per POUND? Generally speaking, you'll get a better deal when produce is sold by the pound rather than individual units - but always be sure to double check!
What's In Season Right Now...
- Dandelion Greens
- Fiddlehead Ferns
- Greens (Collard, Mustard, Chard)
- Summer Squash
- Melons (Cantaloupe, Watermelon, Honeydew)
- Tropical Fruit (definitely imported, but still peak season - mangoes, papaya, guava)
* While berries are in season in May, this tends to be more towards the end of the month - so keep your eyes peeled!
Using this newfound knowledge, here are a few quick and easy frittata recipes featuring seasonally available produce, eggs and cheese. Ready in about a half-hour, frittatas are perfect for Mother's Day breakfast, weekend brunches or weeknight meals - naturally vegetarian, frittatas are hearty and delicious and relatively inexpensive to make, keep well overnight and are sure to be crowd-pleasers!
Asparagus & Potato Frittata with Gruyere
Frittata with Parsley, Leeks & Onions
Tomato, Garlic & Potato Frittata
Swiss Chard Frittata
- Kelsey Ganes