Farm Greens Frittata

1/2 lb seasonal Synergy greens of your choice
8 large Synergy pasture-raised eggs
3/4 cup Heritage Farm Raw Milk
3/4 cup grated cheddar cheese
1/2 medium Synergy Stuttgarter onion, diced finely
2 cloves Synergy garlic, minced finely
4 4-inch sprigs fresh rosemary
4 4-inch sprigs fresh thyme
salt & pepper to taste
Quail Croft Goat Cheese

Directions:
Preheat oven to 350.

Chop or tear your greens into bite sized pieces. The actual size is up to you and your mouth.

Beat eggs and milk in a bowl that's big enough for them. Add herbs (don't forget to get rid of stems or anything else you wouldn't want to bite into) and your cheese.

Add olive oil to a frying pan big enough for the greens. When it's hot, saute the onions and garlic until fragrant and the onions are translucent (4 or 5 minutes). If you're using two kinds of greens like chard and spinach, add in the "hardier" ones first (e.g. the chard) so they have a little more time to cook. Cook the greens till they're all evenly wilted (they should reduce in volume by 3x or more).

Pour those yummy greens in a buttered 9x11 pyrex dish or baking pan. Pour the eggy mix on top and stir so the greens are evenly distributed. Dollop on goat cheese or other delicious cheesy topping.

Bake for 10-12 minutes at 350 on a middle rack, or until you can see the sides of your frittata are browning. Then move to a top rack and turn on the broiler. Keep it in another 2-3 minutes, checking often because it's easy to burn it quick!

Remove from the oven, and cut into generous squares.

Spinach in the spinner on harvest day at Synergy

Rhubarb Crisp

2 lbs rhubarb chopped into 1/2 inch pieces
1/2 cup Bill's Honey
1 1/2 cups all-purpose flour
1 cup brown sugar
4 ounces cold unsalted butter (1 stick) cut into 1/2 inch cubes.
1 cup sliced almonds

Directions:
Preheat the oven to 400 degrees.

For the rhubarb base layer, place the 2 lbs of rhubarb into a 11 x 7 inch baking dish and stir in the honey. Then sprinkle 1/2 cup of flour over the rhubarb and stir to coat.

For the crisp topping, cut the butter into 1 cup of flour in a mixing bowl. Just use your fingers to rub the butter into the flour until pea sized chunks of butter remain. Then stir in the sugar and almonds. Sprinkle topping over the rhubarb base. Bake for 45 min to 1 hour.

Serving suggestions:

• Serve with a scoop of Lopez Creamery vanilla ice cream.
• Drizzle whipping cream over the serving of crisp.
• If you are a fan of tart, dollop some plain yogurt on top.
  

Variations:

• Add 2 tbsps chopped crystallized ginger and 2 tsps powdered ginger into the crisp topping.
• Add 1 tbsp chopped rosemary or 1 tbsp lavender buds into the rhubarb base layer.

Rhubarb coated in honey and sugar. (We don't have a 7 x 11 dish, so these two baking dish were our substitute.)

Almond crisp topping sprinkled on top of the rhubarb base. Note the visible chunks of butter.