Farm Shares and Frittatas

Over the past month or so, I have been reading American Wasteland by Jonathon
Bloom.  It talks about food waste and how
to combat it.  I am not a huge
environmentalist (and not really an environmentalist in any sense of the word
besides for I recycle, don’t litter, unplug things when I go on trips, turn off
my air conditioning when I leave the house, etc—of course some of these things
are really to economics more than the environment), so I have been intrigued by
this book.  I have been learning a lot,
and it helped me think of things that I can do.

Some things I already do. 
I buy lots of frozen food, so I do not waste the fresh stuff, but that
probably doesn’t count


  I eat
leftovers like it’s my job and always leave the restaurant with doggie
bags.  When I travel for work, I still
get doggie bags and in many cases can pass my leftovers on to the homeless in
the area. 

What do you do to prevent food waste?  Any good suggestions to help me and the other
10 readers?  Share it below in the

One of the things Bloom mentioned was participating in local
CSAs and farm shares.  When I lived in
central PA, the highlight of my week was the farmers market where I could get
produce for cheap but also from local farmers. 
Reading the book sparked my interest in getting local produce, but also
saving money!

Doing some research, I found

Zina’s produce

, which was 10 minutes from where
I live.  I called and chatter with her
and then Austin and I visited the farm and to learn more about the CSA
program.  Zina is AMAZING, and in
addition to the eggs that she has on her farm (and the cutest cow with a heart
shaped white spot on its forehead—don’t worry, we won’t be eating this cow!),
she works with 35+ local farms, butchers, fishermen, etc. 

Eggs from the farm share

We signed up for a meat share and a summer produce
share.  Every two weeks, we get a variety
of meats, fruits, and veggies.  I was
excited but I was also nervous because before starting this blog (and maybe
even now), I am not a very adventurous chef. 
We’ll be getting things that I have never cooked before—It will be a
challenge, but it’s something I’m looking forward too.

When we were leaving the farm, Zina gave us a dozen eggs and
a pound of specialty sausage.  To
celebrate, we shared a frittata the next day for lunch.  It was heavenly!

Sage Sausage and
Spinach Frittata

½ lb sage sausage (I’m sure any flavored sausage would work,
but this sausage was amazing, and I am so so excited to get more!)

½ cup shredded cheddar cheese, reduced-fat (I meant to use
mozzarella but used cheddar by accident. 
Both would be delicious.)

Preheat oven to 400 degrees. 
In large skillet that can go in the oven, add sausage and onion; brown sausage.  Drain grease/liquid.

After beating eggs, mix in salt and pepper.  Pour eggs over mixture in skillet.  Add spinach. 
Cook over medium heat.  As food
sets, run a spatula around end of skillet and let uncooked portion flow
underneath.  When mixture sets, top with
cheese and bake 5 minutes.

Serves 4 heart portions, 6 points each.