Milford Farmers' Market

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2013 MARKET SEASON

MAY 9 TO OCTOBER 24, 2013

3PM-8PM

 

 

Upcoming Events

 
MUSIC IN THE STREETS 5:00PM to 7:30PM
 
30 May - Juile Haven
6 June - Half Whacked
13 June - 3 for All
20 June - Delivery Boys
27 June - Pato Margetic
 

Recipes

 

© Tara Fisher

Sautéed Spring Greens and Manchego Frittata

Contributed by Grace Parisi

TOTAL TIME: 30 MIN

SERVINGS: 6

•FAST

•MAKE-AHEAD

 

The greens-to-egg ratio here is high, making this healthy as well as delicious.

 

8 large eggs, beaten

2 ounces Manchego cheese, shredded (3/4 cup)

Sautéed Spring Greens with Bacon and Mustard Seeds

Salt

Freshly ground pepper

2 tablespoons canola oil

Preheat the broiler and position a rack 6 inches from the heat. In a large bowl, whisk the eggs with the Manchego and fold in the greens. Season with salt and pepper.

In a large ovenproof nonstick skillet, heat the oil. Add the eggs and cook over moderate heat until they’re lightly browned and nearly set on the bottom and side, about 3 minutes. Broil for 1 to 2 minutes, until the eggs are set and lightly browned on top. Slide the frittata onto a large plate, cut into wedges and serve hot or warm.

Published June 2013 FOOD and Wine Magazine  

 

Did you know our market is now accepting EBT/Bridge Cards? Come down to the market on Thursdays and learn how you can use yours.
 
Did you know Bridge Cards can be used to purchase food producing plants?

Whether you knew this or not, imagine how many Bridge Card holders are not
aware that they can use their SNAP benefits to purchase food producing fruit
and vegetable plants.

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