Bagwet (and a recipe!)

A boy in front of me at the bread line at the farmers’ market this morning asked the bread lady for a Bagwet (reading the sign very carefully and really wanting to say it right), and it was adorable. The market was crazy good this morning, so much so that I got a few things that I have never used/eaten (rainbow chard, parsnips with their greens (still to be explored)). I also got what is probably the last batch of rhubarb of the season, some good looking peppers, and a bagwet.

Food as still life

So what do you do with swiss chard? I didn’t know either. So I made a recipe up. Yes, I did. I don’t do this very often, and I was pretty worried about what will come of this experiment. But, luckily, the potentially disastrous frittata/crustless quiche came out delicious. Recipe follows at the end of the post!

It all starts with some “Woah! Double Rainbow” chard

and mushrooms

Sautee those babies together

While it was in the oven, I chopped some onions

Which went into the pumpkin-feta scone dough, for which there is also a recipe, though that wasn’t mine (I replaced chives with green onions, and made up my own “mixed spice” with some ginger, nutmeg, and cinnamon, but take it easy, this is a savory scone)

When everything was ready we sat outside

And had some pear, goat cheese, and spinach salad

and the frittata (recipe follows, keep scrolling!)

and the scones!

Sample plate 1

Sample plate 2

This meal made 5 girls very happy, but you could easily feed closer to 10 people (well, maybe not 10 men).

Double rainbow frittata
Preheat oven to 375
Sauté 1/2 onion in some olive oil
When onion is soft, add 4 finely chopped garlic cloves
Add the leaves from 6 stalks rainbow chard (just leaves, please)
And two handfuls of chopped mushrooms
Stir in some salt and pepper, and stir until the leaves are wilted, and most of the moisture of the mushroom and chard has evaporates
Let cool

In a bowl mix 3 eggs, a cup of half and half, salt, pepper, and a bit of nutmeg. To that add 1/2 cup shredded sharp cheddar and 1/2 cup shredded parmesan.

Mix in the veggie mixture into the batter, and throw in a 9″ round pan. Sprinkle some more cheese in top. Bake 35 minutes, let cool a little bit so it can settle, and serve. Nom nom nom.

Advertisements

2 thoughts on “Bagwet (and a recipe!)

  1. I am proud to say that I was one of those very happy girls. Also, it appears I have a future in plate modeling.

    Everything was so delicious! I am definitely making those scones soon

  2. Omg. The whole spread looks amazing. The photos are beautiful. This blog never ceases to make me hungry. You’re such a tease!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s