Farm-to-Table

It's almost summer, so Kara's got more stuff growing than our usual–and heavily utilized–herb garden: tomatoes, zucchini, mesclun (mix of wild lettuces), strawberries, jalapeños, and we're trying for watermelon.

We did some harvesting today and here's our first meal. Kara's request.

Zucchini Frittata with Mozzarella, Parmesan, and Feta

Served with a salad of (mostly) our home-grown greens in a light vinaigrette, and fresh tomato slices (not ours- they're still green), all garnished with our chives.

Kara and I agreed the frittata was almost too light, even with all the cheeses, and needs some mushrooms and/or beef/sausage/bacon, but we were both scraping the gooey cheesy egg stuff that stuck to the skillet, and frittatas are so easy to make (just hard to turn out of the pan). I wish the greens were in focus in the pic because they're pretty, but the frittata looked yummiest from this angle.