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Summer is right around the corner, and many of us are looking for ways to immerse ourselves in all its glory. For some, summer means sipping wine at a local [...]
Golden Empire Council
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Recipe: Mushroom frittata with cheese and green onions
Mushrooms are having their moment. In 2022 food trend predictions, mushrooms are on everybody’s hot-picks list for their superfood qualities. High in antioxidants and minerals, mushrooms can boost your immune system as well as slow aging and cognitive decline. (They’re full of healthy fiber, too.)
Mushrooms also soak up the flavors that surround them, making them a culinary chameleon. They’re at home in a wide range of cuisines and add heartiness to all sorts of meatless main dishes.
More pluses for fresh mushrooms: They’re in season year round and we’re close to one of the largest mushroom growers in California, so good-quality fresh mushrooms are always available. One of Colusa County’s fastest-growing agricultural companies, Premier Mushrooms produces more than 300,000 pounds of mushrooms a week.
This frittata is packed with mushrooms. I used brown crimini mushrooms, but white button or baby bellas also work well. Change up the cheese, too, to fit your taste (or what’s on hand). This frittata is hardy enough for supper as well as a natural for breakfast. At room temperature, it makes a great picnic lunch, too.
In a 7-inch pan, the egg-cheese mixture will come right up to the pan’s edge. Letting the frittata cook for a minute or two on top of the stove before transferring to oven will help prevent spills
Mushroom frittata with cheese and green onions
Makes 2 servings
Ingredients:
2 tablespoons butter
3 cups mushrooms, sliced
2 green onions, chopped
4 eggs
½ cup half and half
1 cup cheddar or Swiss cheese, shredded
2 dashes Tabasco sauce
Instructions:
Preheat oven to 350 degrees F.
In an ovenproof 7-inch pan over medium heat on top of the stove, melt butter. Rotate pan to make sure butter coats inner surface. Sauté mushrooms, adding the mushrooms to the pan 1 cup at a time. (They won’t fit all at once.) Sauté mushrooms until well cooked and moisture has evaporated, about 10 minutes. Add chopped green onion to mushrooms, stir to mix.
In a bowl, beat eggs lightly; add half and half and Tabasco, beat some more. Fold in shredded cheese.
Pour egg-cheese mixture into pan over mushrooms. Let cook on top of the stove over medium heat until bubbles start to form around the edge, about 1 to 2 minutes. Transfer pan to 350-degree oven.
Bake in oven for 25 to 30 minutes, until the frittata is golden brown and puffy.
Can be served hot, warm or room temperature.
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Garden Checklist for week of May 19
Temperatures will be a bit higher than normal in the afternoons this week. Take care of chores early in the day – then enjoy the afternoon. It’s time to smell the roses.
* Plant, plant, plant! It’s prime planting season in the Sacramento area. If you haven’t already, it’s time to set out those tomato transplants along with peppers and eggplants. Pinch off any flowers on new transplants to make them concentrate on establishing roots instead of setting premature fruit.
* Direct-seed melons, cucumbers, summer squash, corn, radishes, pumpkins and annual herbs such as basil.
* Harvest cabbage, lettuce, peas and green onions.
* In the flower garden, direct-seed sunflowers, cosmos, salvia, zinnias, marigolds, celosia and asters.
* Plant dahlia tubers. Other perennials to set out include verbena, coreopsis, coneflower and astilbe.
* Transplant petunias, marigolds and perennial flowers such as astilbe, columbine, coneflowers, coreopsis, dahlias, rudbeckia and verbena.
* Keep an eye out for slugs, snails, earwigs and aphids that want to dine on tender new growth.
* Feed summer bloomers with a balanced fertilizer.
* For continued bloom, cut off spent flowers on roses as well as other flowering plants.
* Don’t forget to water. Seedlings need moisture. Deep watering will help build strong roots and healthy plants.
* Add mulch to the garden to help keep that precious water from evaporating. Mulch also cuts down on weeds. But don’t let it mound around the stems or trunks of trees or shrubs. Leave about a 6-inch to 1-foot circle to avoid crown rot or other problems.
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