This past Sunday we had our first Farm Kitchen Class; “Bacon 101”. Taught by Eatwell Farm member Stephen Pocock while his partner Jill Cohen cooked bacon. They are Damn Fine Bacon, and I have to say the name is the perfect description. Unlike the men in my house I do not consume large quantities of bacon, but I do love to cook with it. Really good bacon adds so much flavor and can be used in a wide variety of dishes. With Damn Fine Bacon the flavor is so terrific and strong it only takes a small amount and cooking with bacon is a great way to get just a little meat in a very satisfying way. With the class we offered a bacon inspired lunch featuring bacon/potato frittata, green salad with a bacon/avocado dressing and bacon/pineapple upside down cake. I think everyone enjoyed it as there were no leftovers! Since we have fresh dug potatoes, a treat you will truly enjoy, this frittata recipe worked out perfectly. If you prefer a vegetarian version leave out the bacon and to give it a little punch of extra flavor substitute the bacon for some of the fresh oregano, and for sautéing use a shot of olive or sunflower oil. Enjoy! Frittata with Potatoes, Bacon, Chard and Cheddar Serves 6 to 8 1 bunch Chard and/or Collards washed and chopped, using leaves and stems 1# Potatoes, washed well 4 to 5 slices Bacon 1/2 cup sliced Onion 1/4 cup chopped Garlic 1 cup shredded Cheddar 1/4 cup Milk or Half and Half 8 Eggs Salt and Pepper to taste
Boil potatoes until barely done, they should be just turning soft in the middle when you test with a fork. Don’t boil them too fast or they begin to fall apart, keep an eye on them because you don’t want mushy potatoes! Drain, cool, then slice to about 3/4” thickness. While the potatoes are cooking start the bacon. Fry in a large enough pan to cook up your vege. Again, don’t over cook, and save the bacon fat for the chard/collards. When the bacon is finished, remove from the pan, and when cool enough to handle chop into bits. If you are not using bacon go straight to the next step using vegetable oil and add a little oregano while sautéing the onions and garlic. To the fry pan add the onions, sautéing until shiny, then add the garlic and chard or collard stems cooking a minute or so, then the leaves and the milk or half and half and cook until everything is well wilted and the liquid is nice and creamy. Turn the off the heat and mix in the bacon bit In a bowl beat the eggs, salt and pepper to taste (if you have flavorful bacon and sharp cheddar you probably don’t really need to add salt or pepper). I line a 9 x 12” baking dish with parchment paper to make serving and clean up a little easier. Layer the potatoes in the baking dish, then the vegetable/bacon mix, sprinkle on the cheddar cheese, then pour the egg mixture over it all. At this point you can rearrange the vegetable mix to distribute evenly. Bake at 350 F for about 40 minutes. I found in my oven that was just a bit too long so test it at 30 minutes to get a sense of how it is going, insert a knife in the center and if it comes out pretty clean you are good to go. You can serve this hot, warm or even cold leftovers. Really lovely with a nice fresh green salad.