Here's what's fresh this week: Veggies:-Baby arugula-Spicy salad mix-Baby lettuce mix-Spinach-Pink beauty radishes-Purple beauty radishes-Japanese salad turnips-Dino kale-Braising bunches-Baby bok choi bunches-Broccolini bunches Plant Starts:-Sungold tomatoes-Pink Berkeley tie-dye tomatoes-Japanese eggplant-Italian eggplant-Ground cherries-Rainbow chard-Broccolini-Fennel-Green onions
Veggie of the Week: Braising Bunches!These beautiful bunches are a mix of mizuna, mustard greens, pac choi, and baby kale. They are tender yet sturdy and perfect for your next stir fry or soup! Or try them here in this recipe for Mustard Green and Sweet Onion Fritata:
3 tablespoons extra-virgin olive oil1 large sweet onion, diced1 1/2 pounds mustard greens, stems discarded and leaves coarsely chopped16 large eggs, beatenKosher salt and freshly ground pepper1/3 cup grated Parmigiano-Reggiano
How to Make It
Preheat the oven to 350°. In a large ovenproof nonstick skillet, heat 1 tablespoon of the oil. Add the onion and cook over moderately high heat until golden brown, 10 minutes. Add the greens and cook until wilted.
Season the eggs with salt and pepper and whisk in the remaining 2 tablespoons of oil. Pour the eggs into the skillet and cook over moderate heat until the bottom and sides begin to set. Lift the sides of the frittata to allow the uncooked eggs to seep under. Continue cooking until the bottom is set and the top is still runny, 3 minutes. Sprinkle the Parmigiano-Reggiano on top.
Transfer the skillet to the oven and bake for about 8 minutes, until the center of the frittata is set. Slide the frittata onto a cutting board. Cut into 1 1/2-inch squares and serve hot, warm or at room temperature.