A spring Farm Share featuring locally foraged ramps, far right

We love this fresh spring frittata to showcase some of our favorite early season greens. Substitute ramps with diced leeks as needed, or add asparagus for a more robust flavor.

Ingredients

• 10 large eggs
• 8 ounces of ramps, approximately 1 large handful – clean well, remove roots, thinly slice bulbs and rough chop leaves – divide bulbs and leaves into separate bowls
• 6 ounces spinach, about 6 packed cups
• 1/2 teaspoon fresh thyme leaves, minced
• Freshly ground pepper
• Salt

1. Turn on oven broiler to pre-heat.
2. Beat eggs in a large bowl and add 2 large pinches of salt, set aside.
3. Heat oil in a non-stick oven-safe pan, add sliced ramp bulbs and cook, stirring, until softened, about 3 minutes.
4. Stir in ramp leaves and thyme, and cook until leaves are just wilted, about 1 minute.
5. Season with salt and pepper.
6. Pour eggs into skillet and cook, stirring and scraping pan all over until loose curds form throughout, about 3 minutes. Stop stirring before they permanently separate into scrambled eggs. Let cook until eggs on bottom are set, about 2 minutes.
7. Place frittata under broiler and cook just until eggs on top are set. Shake pan to loosen frittata, using spatula to separate the edges as necessary. Turn frittata out onto a plate or serve directly from skillet. Serve warm or at room temperature.

Serves 4-6
Adapted from www.seriouseats.com

This Swiss Chard Salad is a favorite and made very often around The Farm. It will surely change the way you feel about Swiss Chard and introduce more of those gorgeous bright greens into your diet.

INGREDIENTS

• 1 bunch swiss chard
• ½ cup extra virgin olive oil
• 1 ½ cup fresh breadcrumbs
• 1 clove garlic, minced
• 1 lemon
• ¾ cup grated parmesan cheese
• Sea salt, to taste
• Crushed red pepper flakes, optional

DIRECTIONS

1. Wash and dry the chard and remove the stems from the leaves. Cut into thin ribbons. Place in a large salad bowl.
2. Warm ¼ cup oil in a skillet, add breadcrumbs stirring frequently until crisp. Stir in garlic, salt, and pepper flakes. Toast for a minute. Remove from heat.
3. Zest lemon into the bowl of chard. Juice lemon in a separate bowl. Add salt and ¼ cup oil.
4. Add the parmesan cheese, dressing, and breadcrumbs to the chard. Enjoy!

Serves 2
Recipe adapted from www.alexandracooks.com

We love this Roasted Acorn Squash Apple Soup for the depth of flavor and unique combination of squash and apple. We know you’ll love warming up with this delicious soup!

INGREDIENTS

• 1 large or 2 small acorn squash
• 1 sweet or yellow onion, finely chopped
• 3 small carrots, finely chopped (about ½ cup)
• 3 small celery ribs, finely chopped (about ½ cup)
• 3 garlic cloves, minced
• 2 granny smith apples, cored and diced
• 1 teaspoon ground turmeric
• 1 teaspoon curry powder
• ½ teaspoon ground ginger, or 2 inches fresh ginger minced
• 2 cups vegetable broth
• 1 cup full fat coconut milk
• 3 tablespoons olive oil

DIRECTIONS

1. Preheat the oven to 400*F and line a baking sheet with parchment paper. You can also use a shallow baking dish.
2. Slice the top stem off the acorn squash and cut in half lengthwise. Scoop out the seeds. Rub outer edges of flesh with 1 tablespoon oil and place each half facing down on the baking sheet. Bake for 45 minutes or until tender. Turn off oven and set aside to cool.
3. Warn the last 2 tablespoons of oil in a large pot on medium heat. Add onion, celery, and carrot, and cook for 5 minutes. Next add garlic, ginger, apples, and spices. Cook 5-10 minutes until apples are slightly tender.
4. Once squash is cool enough to handle, use spoon to scoop the cooked flesh into the pot, discard the skin. Pour in broth and bring to a low boil and cook for 5-7 minutes until apples are soft.
5. Add the contents of the pot to a blender along with the coconut milk and blend until smooth. You may need to do this in batches. You can also use an immersion blender to blend in the pot.
6. Add salt, pepper, and additional spices to taste. Serve warm.

Serves 4
Recipe adapted from www.makingthymeforhealth.com 

We are pleased to offer monthly cooking classes through 2023 that will tickle your taste buds and have you practicing new techniques to add to your healthy cooking toolkit. Class topics will be released quarterly and are taught in-person at our Food Hub. Sign up through our class registration portal, links below. For questions, please email laura.meisler@trinity.health.org

All classes run from 6:00-7:30pm at The Food Hub, 5557 McAuley Drive, Ypsilanti, MI 48197

January: The Best Lentil Soup Ever! 
Wednesday, January 18th 
Tired of rich holiday food? Let’s recover by preparing this nutritious and warming lentil soup.

February: DIY Nutrition Bars     
Tuesday, February 21st 
Save money and get customized, delicious bars that are sure to please. (And yes, there will be chocolate.)

March: Showdown: Kale vs. Collards     Register Here
Tuesday, March 14th 
No matter which team you’re on, everyone’s a winner with fresh recipe approaches that showcase these beneficial greens!