Northern & Central Midwest

August, 2004
Regional Report

Recipes

Harvest Frittata
This can be served hot, at room temperature, or cold.

Ingredients
5 eggs (or 3 eggs and 2 egg whites)
2 tablespoons flour
1 cup buttermilk or milk

Filling:
1/4 cup grated cheese (fontina, Swiss, Parmesan, feta, or gorgonzola)
1 teaspoon of any combination of basil, dill, thyme, garlic (minced), oregano, chives, or marjoram
Salt and pepper to taste
1-1/2 to 2 cups of any combination of the following: sauteed onions,
chopped chard or spinach, roasted red pepper, diced or shredded cooked potatoes, cooked spicy sausage, grated summer squash, sliced green onions, cooked rice

Preparation
Lightly spray a small cast iron skillet and put it in the oven. Preheat to 350 degrees. Whisk eggs and flour. Add milk and stir. Mix in fillings and herbs and pour into the heated skillet.

Cook about 25 minutes or until frittata is set. Turn the broiler on for a few minutes to brown the top.

Favorite or New Plant

Rose Mallow (Hibiscus moscheutos)
This time of year, these beauties are coming into their own, with huge, glowing blossoms in red, pink, and white atop 5- to 6-foot stems. Lovely focal points for the back of the perennial border or along a pond bank, rose mallow grows best in full sun to partial shade with rich organic soil. It has a shrubby profile, and the tall sturdy stems seldom need staking.

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