Spring is coming, which means it’s time for farmers to open their CSA subscriptions for the 2025 season. A CSA is a chance for customers to invest in a local farm at the beginning of the season to help the farm with its upfront costs, in exchange for the promise of regular bounty from the farm. A traditional CSA gets you a regular (monthly or weekly, for example) box filled with the seasonal harvest, eggs or meats, and many farms offer that model. Other farms offer a gift certificate purchase up front, redeemable at their farm store or farmers market booth. In honor of National CSA Week that starts February 16, 2025, our Featured Chef this month also offers a CSA! See more CSA farms at ARCD.org/CSA.
Why do I support local?
Sarah Beth Long, Chef at Spade & Spoon
Spring is a season of renewal, and there’s nothing like seeing the first tender greens begin to unfurl or vibrant pea shoots stretch for the sky to signal its arrival. At Spade & Spoon in Johnson City, we honor the seasons with our root-to-frond philosophy of cooking and by letting the soil dictate our supper club menu. Supporting local means embracing what’s in season, reducing waste, and savoring produce at its freshest. The recipe below celebrates spring’s earliest gifts, creating a dish that’s as bright as the season itself. By choosing local, we’re supporting our neighbors, strengthening our communities, honoring our culinary ancestors, and building a resilient food system.
The frittata likely originated in Persia and then spread to Spain, Northern Africa, and Italy. The word “frittata” comes from the Italian verb friggere, which means to fry. It’s a humble dish usually cooked at home or the “cucina povera” (the kitchen of the poor or peasant cooking), though increasingly you’ll see “bespoke” versions at high end restaurants. Whereas an omelet is cooked in a skillet over high heat, a frittata is cooked on lower heat.
I typically use a cast iron skillet for this frittata. Start with a medium heat to get a crusty bottom, but then reduce heat to low to let eggs set. When they’re still runny, pop the skillet in the oven at 375 to finish off.
Early Spring Frittata
Ingredients
- 8 large, farm-fresh eggs
- 2 cups, any early spring vegetables that you like (e.g., baby spinach, young carrots, green onions, asparagus, sugar snap peas, mushrooms of any kind)
- 1/2 cup fresh herbs chopped (e.g., dill, parsley, chives, carrot tops, pea tendrils)
- 1/4 cup milk or cream
- 1/2 cup crumbled goat cheese or feta
- 2 tbsp olive oil
- Salt and pepper, to taste
Instructions
- Preheat oven to 375°F (190°C).
- Prepare vegetables: Wash and slice the carrots thinly and trim the sugar snap peas. Be sure to keep the tendrils as they make a beautiful garnish and have a tasty herb-like flavor. Heat olive oil in an oven-safe skillet over medium heat. Sauté the carrots and peas for 3–5 minutes until they begin to soften. Add the green onions and baby spinach, and cook for an additional 2 minutes until the spinach just wilts.
- Whisk eggs: In a bowl, whisk together the eggs, milk, fresh herbs, salt, and pepper until smooth.
- Combine and cook: Pour the egg mixture over the vegetables in the skillet. Gently stir to distribute the ingredients evenly. Let cook on the stovetop for 2–3 minutes until the edges begin to set.
- Add cheese and bake: Sprinkle the crumbled goat cheese or feta over the top, then transfer the skillet to the oven. Bake for 10–12 minutes, or until the frittata is puffed and the center is just set.
- Serve: Let the frittata cool slightly before slicing into wedges. Garnish with extra fresh herbs or pea shoots if desired. Serve warm or at room temperature with a small side salad.
Sarah Long is a writer, farmer, and chef. Spade & Spoon in Johnson City is a culinary garden and supper club. For 2025 they have a limited number of agricultural “CSA” shares of seasonal vegetables, eggs, mushrooms and microgreens for the season now available for sign ups. They also host monthly farm-to-table-style dinners featuring tasting menu that reflects Sarah’s abiding passion for building community through growing and cooking sustainably grown, contemporary Appalachian food.