Scrap Stock IV – Mega-edition

Another consequence of being too tired to cook or blog or generally do anything was that my veggie scraps really started piling up. By early this week most of my fridge’s top shelf seemed to be devoted to scraps, waiting like pining lovers for the transformative kiss of the stock pot. So when I finally started to have a bit more energy, it was time to brew up some stock and get that shelf cleared.

I ended up having enough material to make two pots of stock, ending up with 13 cups of rich, savory broth, tinged a beautiful pink from the beet scraps. My freezer is truly well stocked now, which saves me from treating the stock like it is a scarce commodity.

Two pots of scrap stock

In this mega-edition of scrap stock:

Spinach crowns
Garlic peels and trim
Carrot trim and tops
Chard stem
Kale stem
Asparagus trim
Red cabbage trim
Fennel stalks
Apple cores
Radish trim
Leek trim
Green garlic trim
Arugula trim
Sugar snap pea trim
Thyme stalks
Red onion peels and trim
Shallot peels and trim
Mustard green trim
Beet trim
Bay leaves

Spinach for breakfast, the sequel

I’m totally enjoying the feature on wordpress that lets me see what google search phrases have led people here, to my box. I get a lot of visitors on “aphid” related searches, and surprisingly few on “community supported agriculture” related ones. (Although I get a lot of CSA-specific visitors clicking over from the Eatwell list of member blogs and from the post on Chowhound about choosing a CSA.)

Frittata with spinach and Humboldt Fog cheese with salad

Super Easy Pan-Cooked Spinach Fritatta with Humboldt Fog cheese, green garlic, spring onion, and thyme (medium-pan sized, cut in half) with a salad of lettuce, red cabbage, cauliflower, carrot, and sugar snap peas

One surprising search phrase that shows up almost every day, sometimes in multiple versions, is some variation of “spinach for breakfast.” Which is, of course, the title of a post I made back in February extolling the pleasures of spinach as a breakfast food. My first thought of course is, “Wow, there sure are a lot of people who want to know about eating spinach for breakfast. Huh.” My next thought every time I see that someone’s search for breakfast-spinach information led them here is a bit of guilt. Because my first Spinach for Breakfast post is more about my personal, heartwarming journey to spinach acceptance than it is a helpful guide on how to use spinach in one’s morning meal. Which I assume is what all these googlers are googling for.

So I decided to revisit the topic of spinach for breakfast. It gives me an excuse to share a recipe I’ve been wanting to share. The other morning I was cooking breakfast (it involved spinach, of course) and thinking about how much this one recipe, which isn’t even a recipe but more of a technique, completely changed my breakfast life. I used to think I was “not a breakfast person” and “not an egg cooker” because fried eggs bored me, scrambled eggs eluded me, and frittatas were special occasion food involving all kinds of fancy cooking and flipping using plates or pans with heat-proof handles so you could finish them in the oven.

Frittata with thyme and Carmody cheese, tempeh bacon, pomelo fruit salad

Super Easy Pan-Cooked Frittata with Carmody cheese and thyme (small-pan sized, whole), tempeh bacon, and fruit salad with pomelo, kiwi, apple, and mint

This technique is usually how spinach ends up in my breakfast, but it’s also a great, simple way to incorporate most any kind of leftover into a hot, pleasing morning meal. It’s so obvious that I feel a little silly even writing it down, but I so distinctly remember the change in breakfast, from before I practiced this to after, that it seems worth taking the time to share it.

Recipe below… Continue reading