July 26, 2019

Please reload

Recent Posts

Week 11, 2019 Main Season CSA

August 20, 2019

Please reload

Featured Posts


April 12, 2018

Two of my favorite parts of spring -the ducks have begun laying again and there is tender delicious spinach coming out of the high tunnel! This simple casserole takes advantage of both.  It takes only 20-30 minutes prep time and then bakes while I get myself together for the next school day.  If it is a warm spring and we have mushrooms-I sauté them along with the onions and toss them in too. This goes well with baked beans.  

  • 1 lb. fresh spinach, rinsed, steamed for a moment, chopped and well drained

  • 1Tablespoon olive oil

  • 2 med. sized onions, chopped

  • 3-4 cloves garlic, minced

  • 3 chicken or 2 duck eggs

  • ½ cup heavy cream

  • ½ cup shredded cheese (mozzarella or other)

  • ½  teaspoon Hungry Bear Farm garlic salt 

  • dash of ground  pepper

Caramelize the onion and garlic in a skillet by sautéing slowly in the olive oil (about 20-30 minutes.  While this is cooking, in a medium size bowl, beat the eggs with the cream.  Add the seasoning to the egg mixture. Toss the spinach into the egg mixture and then place it in bake in a well greased 8x8 casserole dish or similar size (Pyrex works best).   Top with the sautéed onions/garlic mix and the cheese.  Bake for about 30 minute at 350 degrees.  It is done when the eggs are fully cooked.

Share on Facebook
Share on Twitter
Please reload

Follow Us
Please reload

Search By Tags