May 9, 2013 - Downingtown Farmers Market Dinner

Tonight's Farmers Market Dinner:
Ramp, asparagus, spinach, and chèvre frittata with a lemon basil/black magic cupcake dessert.

Today was the first day of my weekly plan to cook a dinner from only ingredients purchased at the Downingtown Farmers Market - or at least mostly from the market. I plan to write down what I did each time, but we'll see how lazy I get.  Tonight was very successful despite not having a whole lot of produce variety available this early in the season.  The frittata turned out light and flavorful!

This is the first time I've ever eaten or cooked with ramps, and I am now a huge fan! It's the perfect onion garlic flavor mixture without being overpowering. I saved three of them for the garden just to grow them for their greens if nothing else.

1. Sauteed the diced ramps with the chopped spinach in a little butter, olive oil, salt and pepper.

2. Tossed the asparagus in olive oil and salt & pepper, roasted at 400 F for about 10 minutes.

3. Separated 6 egg whites from the yolks, and added two additional eggs to the yolk bowl.  Whisked the yolks, and frothed the whites in the mixer.  Folded them together.

4. Added the diced asparagus, ramps, and chopped baby spinach to the pan on medium-high heat with some olive oil and butter.

5. Quickly added in the crumbled sharp chèvre cheese to the frothed egg mixture and let it sit until the sides became firm. Then put the whole pan in the oven for  at 400 F until it was firm and the top began to brown (about 20-25 minutes).

6. Garnished with chives, toasted herb peasant loaf, and ramp leaves.