Friday, September 30, 2011

Notes From Nikki-Happy Birthday Nikki!

Today is Nikki's birthday, hopefully someone else will be cooking for her this evening.  Happy Birthday Nikki, thank you for your great recipe ideas.

Potato, Kale, and Sausage Chowder

Fall is the perfect time of year for soups and stews and chowders. The following recipe is a hearty blend of potatoes, kale, and sausage. Topped with a bit of cheese, and served with a hunk of artisan bread, you'll have the makings for a stick-to-your-bones kind of meal. Enjoy!

1/2-1 lb sausage of your choice (I used mild Italian pork sausage this time around, but have also used smoked kielbasa with excellent results. If you decide to use a low-fat chicken or turkey sausage, you'll probably need to add a splash of olive oil to the pot while you're sauteing the onions and garlic along with the sausage. You can also cook the sausage on the grill or roast it in the oven, slice it, and add it to the chowder at the end when you add the kale, although again, you'll need a splash of olive oil to saute the onions and garlic in.)

2 cloves of garlic, minced
1 large yellow onion, chopped
About 1 dozen small-medium new potatoes (around 2 lbs.), scrubbed and cut into 1/8ths or 1/16ths
1 bunch of kale, stemmed and torn into smallish pieces
8 C chicken or veggie stock (you can also use 1/2 stock and 1/2 water)
Sea salt
Fresh ground black pepper
Grated parmigiana reggiana for topping (or other cheese of your choice; I use cheddar when I use smoked kielbasa)
1. Remove the casing from the sausage and cook over medium heat in a large soup pot, along with the onions and garlic, breaking up the sausage into bite-sized pieces.
2. Once the sausage is cooked through, add in the potatoes, season with salt and pepper, and toss to coat.
3. Add the stock, bring to a boil, reduce the heat to simmer, cover, and cook until the potatoes are firm tender.
4. Add in the kale and turn off the heat.
5. Taste and adjust the seasoning to your liking.
6. Smash up some of the potatoes a little with a spoon to thicken a bit (optional).
7. Serve topped with a sprinkling of cheese and a side of artisan bread.
Serves 6-8

Roasted Spaghetti Squash with Brown Butter, Honey, and Sage

One of the many things I love about winter squash is that it can live on my kitchen counter for quite a while before I have to do anything with it. This is a welcome trait in the midst of our hectic fall schedule. In the following recipe I used spaghetti squash because it was what I had on hand, but any roasted winter squash will work. The carnival squash from our Inverbrook share would work beautifully here (and would be much more beautiful). Just halve the squashes, seed, and roast until tender, then add the brown butter, honey, and sage mixture directly to the squash halves, and serve them as little bowls of buttery goodness. Yum! Enjoy!

2 roasted spaghetti squash (Halve the squashes, seed, and roast on a baking sheet in a 400 degree oven until tender and browned a bit. Once the squashes are done and slightly cooled for handling, scrape the meat from the skin with a fork creating spaghetti-like strands. Set aside and keep warm.)
4 T unsalted butter
Pinch or two of nutmeg
1-2 T finely chopped fresh sage leaves (plus more leaves for garnishing)
2 tsp honey plus more for drizzling
Sea salt
Fresh ground pepper
1. Melt the butter in a skillet over medium-low heat.
2. Add in the nutmeg, sage, and a pinch of salt.
3. Simmer over medium-low heat until the butter starts to brown. (Watch very carefully! Butter can go from yummy, toasty brown to burned in an instant. I've learned the hard way. ;-))
4. Stir in the honey.
5. Toss the squash with the brown butter mixture and a bit more salt.
6. Taste and adjust the seasoning.
7. Serve drizzled with more honey and garnished with a sage leaf and some fresh ground pepper.
Serves 3-4 as a side dish

Wednesday, September 28, 2011

This Week's Share-More Beans, Greens and Rain

I have to say I am longing for a little sunshine, even if it does mean a drop in temperature.  The lack of sunlight has been hard on fall growing.  This will most likely be the last week for eggplant and green tomatoes.  I kind of wish I was a mushroom grower, considering that is one of the few "new" crops popping up all over.  Please make sure you wash and dry the items in your share well this week.  Grit, dirt and mold are all an issue this week. 

There are two crops that have faired well with the recent warm humid weather--greens like kale and perpetual spinach and the beans.  The beans are delicious--sweet, tender and juicy--finally tasting like they should.  Enjoy the beans and greens click here for a facebook album of the two types of produce.

This Week's Share:
Greens-cooking and spicy/sweet asian salad mix
Green Tomatoes-please wash and cook--they were gathered from the ground
Sweet Peppers
Hot Peppers
Parsely and Mint

Below are some recipe links for beans, kale, and potatoes:

Smitten Kitchen Green Bean Salad with Fried Almonds

Smitten Kitchen Braised Roma Beans

Food 52 Vegetarian Kale Recipe

Food 52 Kale and Sausage Tart

Culinate Guide to Potato Salad

Friday, September 23, 2011

Green Tomatoes and the Autumnal Equinox

It is now official; summer is over and fall is about to begin.  This time of year always makes me think of green tomatoes-they seem to perfectly embody the transition from one season to the next. The dwindling daylight, the lower temperatures--not quite enough solar power to keep things ripening--the final signal to take advantage of the last of the summer harvest.   A time to can, pickle,cook and preserve.  Food In Jars creator Marisa McClellan has two great postings related to preserving these late summer treasures for the months to come.

Small Batch Pickled Green Tomatoes

Green Tomato Chutney

Thursday, September 22, 2011

Notes from Nikki-Potatoes and Roasted Poblano Gratin

Potato and Roasted Poblano Gratin
You may have noticed a decrease in my posts since the advent of fall (and by that I mean post Labor Day). For those of you who don't know me, I have four children that I homeschool. Those four children are also involved in a plethora of activities (dance, sports, drum lessons, attending programming at Open Connections [a resource center for homeschoolers], etc). I also work part-time as a teacher at Open Connections, and am a doula and lactation consultant with Well Born Baby (even though I am a busy mama, I am still taking clients... please send me your referrals :-) []). Yes, my plate is oh so full (no pun intended), and my time in the kitchen has been limited as a result. So, what does any of this have to do with Potato and Roasted Poblano Gratin? Well, besides providing an explanation for my lack of recipes this month, I also realize that I'm not the only one who is feeling frazzled this time of the year. As the lazy days of summer draw to a close and our schedules become a bit more demanding, we all start to feel tapped out. I don't know about you, but this causes me to crave some serious comfort food. This dish provides just that, comfort. It's warm and heavy and satisfying, just what my body and soul are craving at this time of the year when the days are suddenly shorter and the nights are colder, and by nightfall, I'm simply tuckered out. I hope you enjoy it as much as we did. The roasted poblanos really set if off, so I wouldn't suggest leaving them out or using them fresh. Roasting them gives the dish a depth that wouldn't be possible with fresh peppers. Enjoy!

1 large (or 2 small) yellow onions, chopped
2-3 cloves of minced garlic
3-4 lbs. of potatoes (I used a combination of new purple and red potatoes from our Inverbrook share that have been patiently waiting on my kitchen counter), boiled until tender and sliced 1/8-1/4" thick
2-3 T extra virgin olive oil
6 small poblano chile peppers (anaheims will also work for a milder version), roasted under a broiler until charred on all sides, steamed in a covered bowl for 10 minutes, and then stemmed, skinned, seeded, and chopped (wear gloves, trust me)
1.5 C fresh or frozen corn kernels (thawed if frozen)
2 C half and half
Sea salt
1.5-2 C shredded Mexican cheese of your choice (I used a combination of jack, manchego, and anejo)
1 T butter
1. Preheat the oven to 375.
2. Saute the onions and garlic in the olive oil over medium heat in a large skillet.
3. Add in the roasted chiles and corn, stirring to incorporate.
4. Add in the potato slices, tossing to coat. Season generously with sea salt.
5. Turn off the heat and set aside.
6. Butter a deep casserole dish, and fill with the potato mixture. Press the mixture down into the pan so that it is evenly distributed.
7. Drizzle the half and half over the potato mixture, and top with the cheese.
8. Bake until the gratin is bubbling and the cheese is melted and browned a bit (about 30 minutes).
Serves 8-10

Wednesday, September 21, 2011

This Week's Share-Sweet and Spicy Greens and more Edamame Beans

This week's share includes a new sweet and spicy salad mix that can deliver a fair punch.  The spicy mustards and arugula within the mix are definitely capable of clearing your sinuses.  Despite the wasabi type bite, these greens serve as a nice compliment to sweet dressings, fruit like apples and asian pears, or as a bed for steak or salmon.  Click here for a Mustard Green version of a caesar salad from Bon Appetit.  Along with the sweet and spicy mix this week's share includes:

Winter Squash including baby pumpkin, spaghetti, and kabocha
Cooking Greens
Sweet and Spicy Greens
Sweet Peppers
Hot Peppers
Green Tomatoes
Edamame Beans
Parsley, Basil, Mint and Dandelion Greens

Margaret Gilmour of Fresh Basil blog recommended this great simple recipe for ginger Kabocha Squash.  Fresh Basil recently featured an article all about purple vegetables with beautiful pictures of produce from your share taken by fellow CSA member Carlos Alejandro.  Purple potatoes are once again an option in this week's share--although this variety is called blue gold and has delicious gold flesh. Enjoy the color. Enjoy your share.

Sunday, September 18, 2011

Notes From Nikki-Roasted Carnival Squash Soup

Roasted Carnival Squash Soup

And suddenly, it's fall. That was quick. :-)
The following recipe will help warm your bones during these chillier nights we've been having. It screams fall with its squash and apples and sage. Be sure to serve it with plenty of warm, crusty bread. Delicious!


4 small carnival squash, halved and seeded
4 T extra virgin olive oil
1 onion, chopped
2 small-medium apples, peeled, cored, and chopped (I used honeycrisp)
4-6 C chicken stock (vegetable stock or water will work too)
2-3 T chopped fresh sage leaves
Sea salt
Fresh ground pepper
1-2 C whole milk
Toasted pepitas for topping
Crumbled feta for topping

1. Preheat the oven to 400.
2. Rub the squash halves with a bit of the olive oil (not the skin) and season with sea salt and pepper.
3. Roast the squash until it is soft and browned a bit. (This can be done ahead of time. My roasted squash halves sat in the fridge for a couple of days before I made the soup.)
4. Allow to cool just enough to handle, and then scrape the meat from the skin. Set aside (discard the skin).
5. Heat 2-3 T of the olive oil in a soup pot over medium heat, and add the onion.
6. Saute the onion until softened and fragrant, and then add in the squash, apples, sage, sea salt, and pepper.
7. Saute for a bit, and then add in the stock.
8. Bring to a boil, and then reduce the heat so that the mixture is simmering.
9. Cover and simmer until the apples are tender. Turn off the heat.
10. Using an immersion blender, blend it all together (the mixture will be thick).
11. Add the milk a bit at a time, stirring to incorporate, until the soup is the consistency you prefer (you can also add water instead of milk).
12. Taste and adjust the seasoning.
13. Serve topped with toasted pepitas and crumbled feta.

Friday, September 16, 2011

This Week's Share-Green Tomatoes and Russet Potatoes

This week's share featured all kinds of starches--shelling beans, edamame, russet potatoes, and winter squash along with cooking greens, peppers, and green tomatoes.  Below are a few recipe links to help you use up the items in this week's share.

Fried Green Tomatoes

Easy Edamame Recipes from Eating Well

Green Chile and Chorizo Potato Pancakes


Friday, September 9, 2011

Notes From Nikki-Summer Squash Pancakes and Honey-Drizzled Delicata Rings

Roasted Honey-Drizzled Delicata Squash Rings over Garlicky Greens

I was elated to see delicata squash when we picked up our Inverbrook share this week. Delicata is my absolute favorite winter squash. I love that it doesn't need to be peeled and that the skin is entirely delicious and edible, not to mention its inherent beauty. This dish showcases its good looks as the squash is cut into rings and served over a bed of greens. Splendid! My kids devoured these rings, by the way. A nice alternative to onion rings or fries. Enjoy!

2 T extra virgin olive oil
1 T honey
2 delicata squash, sliced 1/4-1/3" thick (use a pairing knife to scrape the seeds from the slices, creating rings)
2 bunches chard (or other cooking greens), stemmed and chopped
1-2 cloves of garlic, minced
2 T extra virgin olive oil
Sea salt
Fresh ground pepper

1. Preheat the oven to 400.
2. Drizzle 2 T olive oil onto a baking sheet, and arrange the squash rings atop in one layer.
3. Drizzle the rings with honey, and season with sea salt and pepper.
4. Roast for about 7 minutes, turn the rings, and then roast for another 7 (give or take... you want the rings to be golden brown on both sides and cooked through).
5. While the squash is roasting, heat 2 T olive oil in a skillet over medium heat.
6. Saute the garlic until fragrant, and then add in the greens, sea salt, and pepper.
7. Saute just until the greens wilt, and then turn off the heat.
8. Turn the greens out onto a plate, and top with the roasted squash rings (I like to arrange them in a pile).
9. Serve family style.
Serves 2-3 as a side dish

Summer Squash Pancakes

So, my kids are sick of summer squash. Every time I put a dish on the table, they ask me if there is zucchini in it. ;-) I don't blame them. I do have a tendency to sneak it into just about everything this time of year. (Note to self: do NOT plant summer squash in the garden next year. Claire will provide plenty enough. ;-)) Despite their protests, they sincerely enjoyed the following dish. Pancakes! What's not to like? These work out to be something like a potato pancake, only instead of grated potatoes, you use grated summer squash. Super easy and quite tasty. Enjoy! Oh, incidentally, my kids insisted on topping these with ketchup (the horror!). Feel free to heed their advice if you must, although I wouldn't do it. ;-)

3-4 T extra virgin olive oil
3 medium summer squash (I used 1 zephyr and 2 pattypan), grated (largest holes)
2 eggs
1 C bread crumbs (toast 2 slices of your favorite bread, allow to cool, and then give them a whirl in the food processor)
Small handful of chopped chives
1 clove garlic, minced
Sea salt
Fresh ground pepper
Grated parmesan for topping (optional)
Basil leaves for garnishing

1. Preheat the oven to 200.
2. Toss the grated squash with a bit of salt and set in a colander to drain for about 20 minutes or so.
3. Squeeze the drained squash by the handful to remove excess water, and then combine it with the eggs, chives, garlic, bread crumbs, a bit more sea salt, and pepper.
4. Heat the olive oil in a large skillet over medium heat, and form the squash mixture into patties (use about 1/4-1/3 C for each patty), one at a time, adding them directly to the skillet.
5. Place up to 4 patties at a time in the skillet, using a spatula to flatten them to about 1/4" thick.
6. Cook until the patties are golden brown on the bottom, and then flip (be careful, they're a little flimsy for the first flip).
7. Re-flatten a bit with the spatula, and cook again until the other side is golden brown (it should take a good 7 minutes or so per side; if you flip too early, you can always re-flip; I re-flipped a few times [I was feeling impatient ;-)]).
8. Place the finished patties on a baking sheet in the oven so they stay warm while you cook the other patties.
9. Serve each pancake topped with grated parmesan and a few basil leaves.
Makes approximately 8 pancakes.

Wednesday, September 7, 2011

This Week's Share-More Winter Squash, Potatoes and Garlic

This week's share includes more varieties of winter squash including Carnival Sweet Dumpling and Delicata.  If you are not familiar with the various types of winter squash and how to cook them, check out this great winter squash glossary from Culinate.  In the upcoming weeks you will have access to sunshine kubocha, more acorn, butternut and a few small pumpkins.  Along with winter squash, this weeks share includes the follow:

This Week's Share
Potatoes (red and blue gold)
Beans (on Monday) and Greens (on Wednesday)
Sweet Dumpling Carnival Squash
Summer Squash
Green Tomatoes
Dandelion Greens, Basil, Parsley and Mint

Below are a few recipe ideas for the items in this week's share.  Happy cooking.

A recipe for Quinoa Stuffed Sweet Dumpling Squash

Summer Squash Soup with Parsley Mint Pistou

Sunday, September 4, 2011

Notes from Nikki-Recipes for Acorn Squash and More

Hope everyone is have a nice weekend.  Just a quick reminder that depsite the holiday, I will still be having CSA pick up tomorrow (Labor Day).  Nikki has been busy creating some great recipes with last weeks share, check out the 3 delicious "dishes" below.  Hopefully her culinary adventures will inspire a little time in the kitchen this long weekend.

Baked Acorn Squash with Maple, Rosemary, and Bacon

A little taste of fall, although technically it's still summer. I feel the change a comin', though. This dish makes it easier to say goodbye to my beloved summer. Enjoy!

2 small acorn squash, halved and de-seeded, stems removed to alleviate excessive tilting
2 T butter, divided into 4 equal parts
2-4 T pure maple syrup
2 sprigs rosemary, de-stemmed and minced
4 slices of bacon, fried and crumbled (optional, use smoked finishing salt as an alternative)
Sea salt
Fresh ground pepper
1. Preheat the oven to 400.
2. Place the squash halves on a baking sheet, put 1/2 T of butter in each, along with 1/2-1 T maple syrup, a generous sprinkling of the fresh minced rosemary, a bit of sea salt, and some fresh ground pepper.
3. Bake in the oven until the squash is tender and browned along the rim.
4. Allow to cool a bit, top each with a crumpled slice of bacon (if using), and serve.
Serves 4

Roasted Curried Potatoes and Eggplant

This delectable dish is a cinch to make. Served with a side of steamed rice, it makes for a quick and satisfying meal. Use your favorite curry powder blend and end-of-the-season heirloom tomatoes that perhaps got too big for their britches. I used two GIANT heirlooms that I picked up from the KSQ farmers market. They were a little too overripe to eat raw, but roasted, along with the eggplant, potatoes, and a sweet onion, they were divine. Enjoy!
1-1 1/2 lbs. new potatoes (I used yellow fingerlings), halved or quartered the long way
6-8 T extra virgin olive oil
1 sweet onion, chopped
2 long, skinny eggplant, sliced
2 small, globular eggplant, quartered and sliced
2-3 large heirloom tomatoes (or more smaller ones), cored and roughly chopped (large pieces are fine)
3-5 cloves of garlic, minced
Handful of fresh, chopped cilantro leaves (save a few leaves for garnishing)
2-3 T of your favorite curry powder
Sea salt
Fresh ground black pepper
Plain yogurt or sour cream for topping (optional, but highly recommended)
Steamed rice to serve along side (optional)
1. Preheat the oven to 400.

2. Drizzle 3-4 T of the olive oil onto a baking sheet, and spread the potatoes atop. Season the potatoes generously with sea salt, pepper, and about a tablespoon of the curry powder. Pop the potatoes in the oven and roast until tender.
3. Drizzle the remaining 3-4 T of olive oil along the bottom of a baking dish. Spread the onion, garlic, eggplant, and tomatoes atop and season with sea salt, pepper, and the remaining tablespoon of curry powder. Toss to coat. Roast alongside the potatoes until the tomatoes fall apart and the eggplant is tender.
4. Toss the potatoes with the eggplant/tomato mixture and the cilantro.
5. Taste and adjust to your liking.
6. Serve with steamed rice (if desired), and a dollop of plain yogurt or sour cream.

Chocolate Zucchini MuffinsHaven't used up the mountain of zucchini living in your fridge yet? Me neither. This is about the time of year that I start grating zucchini and putting it in everything... pasta sauce, chili, muffins, bread, etc. The following recipe is one that I adapted from my dear friend Heidi Swanson's 101 Cookbooks site. The recipe is basically the same, I just switched out all-purpose flour for white whole wheat (ww pastry flour would work too), sugar for pure maple syrup, and milk for buttermilk (I didn't have buttermilk on hand). I also halved the amount cocoa powder and chocolate chips (my kids aren't big on super rich chocolate goodies... I know, what's wrong with them?). Because of the reduced chocolate chips and maple syrup swap, this probably isn't as sweet as Heidi's version. Feel free to use more maple syrup. You could probably use up to 1 C safely. As always, I encourage you to play around. Make it your own. :-) Enjoy!
1/2 C pure maple syrup (or more for a sweeter version)
3/4 C organic, extra virgin coconut oil, warmed to a liquid state
3 eggs, beaten
1/2 C milk (or buttermilk or plain yogurt)
2 C grated zucchini (or any summer squash)
1/2 C semisweet chocolate chips (or more if you want a richer chocolate experience)
2 C white whole wheat flour (or whole wheat pastry flour)
Butter for greasing the pans (or more coconut oil)
1/2 C good quality cocoa powder (I used Green & Black's)
1 1/2 tsp. vanilla extract
Pinch or two of sea salt
2 tsp. baking soda
1 tsp allspice
1 1/2 tsp. cinnamon

1. Preheat the oven to 350.
2. Grease 1 and 1/2 standard muffin pans with the butter (to total 18 muffins).
3. Combine the dry ingredients in one bowl.
4. Combine the wet ingredients in another bowl (make sure your coconut oil is really warm so it doesn't solidify when it comes in contact with the cold eggs and maple syrup).
5. Fold in the chocolate chips and zucchini.
6. Fill the pans with the batter, and bake in the oven for about 30 minutes or until the muffins are cooked through (don't leave them in for too long or they will dry out).
Makes 18 muffins

Thursday, September 1, 2011

This Week's Share and Notes from Nikki

Happy September. Hope everyone made it through last week without too much trouble. We are feeling very lucky here at the farm, damage seems fairly minimal, just an acceleration of the disease and ratty look that usually comes in late September.  It will be interesting to see if the tomatoes and summer squash will recover from the beating they got, if not, we will switch over to more fall crops.  My fruit growing friends did not fair so well, North Star reported some major losses, as the wind and rain pounded their new Asian Pears.  Hurricanes tend not to be a farmers friend, so lets keep our fingers crossed that this next one stays well away.

Power outages, storm prep and beautiful days have kept me from updating the blog.  Luckily Nikki sent along some great recipes she created through the hurricane that I wanted to share with you all.  Even though pick up is past for this week, I thought I would include the share outline:

This Week's Share:
Acorn Squash
Hot Peppers
Green Beans
Cooking Greens
Summer Squash
Basil, Parsley and Mint

Notes From Nikki

Roasted Spaghetti Squash and Farm Fresh Tomatoes with Garlic, Basil, and Oregano

I was so excited to see spaghetti squash when we picked our farm share last week. It's one of my favorite kinds of "winter" squash, as it tastes like summer to me. The following recipe is super easy, and my family devoured the dish. I hope you enjoy it as much as we did.
2 spaghetti squash, halved and seeds scraped out
4 T plus 2-3 more, extra virgin olive oil
6 medium tomatoes, cored and quartered
3 cloves garlic, smashed and minced
3-4 sprigs oregano, leaves removed, stems discarded, chopped
Handful of chopped fresh basil leaves
Sea salt
Fresh ground pepper
Freshly grated parmesan cheese for topping

1. Preheat the oven to 400.
2. Rub each half of the squash with about a tablespoon of olive oil, and sprinkle with salt and pepper (don't rub the oil on the skin, just the meat).
3. Place the squash halves on a baking sheet, cut-side down, and roast until tender (about 25-30 minutes, depending on the size of your squash).
4. While the squash is roasting, drizzle the bottom of a baking dish with the remaining 2-3 T of olive oil.
5. Spread the tomato quarters on top of the olive oil, and sprinkle with the minced garlic, oregano, sea salt, and pepper. Toss to coat.
6. Roast the tomatoes in the oven (along with the squash) until they start to fall apart (the squash should finish slightly before the tomatoes, which will work out well [see next steps]).
7. Once the squash is tender and can be pierced through the skin easily with a knife, pull it out of the oven and allow to cool a bit so that you can handle it without burning yourself (I wear oven mitts).
8. Using a fork, scrape the squash from the skin, separating the "strings", so that you have something akin to a pile of spaghetti. Discard the skin.
9. By this time, the tomatoes should be finished. Pull them out of the oven, break them up with a fork, and toss them (along with all their delicious juices) with the squash, basil, and a bit more sea salt and pepper.
10. Taste and adjust to your liking.
11. Serve topped with freshly grated parmesan cheese. Serves 6-8

Summer Vegetable Frittata

Frittatas are all the rage at our house. I find them to be wonderful vehicles for using up leftover farm share remnants. ;-) This one turned out to be particularly good. I hope you enjoy it as much as we did!

1 small-medium yellow summer squash, quartered and sliced
1 dozen eggs, beaten
1 bunch of perpetual spinach (or other cooking green), de-stemmed and chopped
3-4 small-medium new potatoes, boiled until tender and sliced
1 pint cherry-type tomatoes, halved
Handful of chopped chives
Handful of chopped basil (I used the tiny leaves from an Inverbrook bush basil plant)
2-3 T extra-virgin olive oil
Sea salt
Fresh ground pepper
Handful or two of freshly grated parmesan cheese
1. Preheat the broiler.
2. Saute the squash in the olive oil over medium heat in a non-stick or well-seasoned cast iron skillet until tender and beginning to brown a bit (it is very important that the frittata be able to slide out of the skillet when it is finished).
3. Add in the the greens and saute until wilted.
4. Add the eggs to the pan, and shake the pan a bit to evenly distribute the eggs around the veggies. Season with sea salt and pepper.
5. Lay the potato slices evenly a top, and then shake the pan a bit again, allowing the potatoes to sink into the egg a little. Season again with a bit more salt and pepper.
6. Spread the tomatoes atop now, distributing evenly across.
7. Top the tomatoes with the chives and basil, and then cover the chives and basil with the cheese.
8. Once the bottom has set, place the pan under the broiler (about 5-6 inches away), and cook until the top sets and the cheese melts and turns bubbly and golden.
9. Remove from the oven and allow to cool very briefly before sliding the frittata out of the skillet.
10. Slice like a pizza, and serve.
Serves 6