Oh, and our new tractor should be delivered this weekend! Its travelling from Norfolk, Nebraska and will be a constant companion throughout this season. Kubota.

Serves 6 to 8
¾ lb. mixed leafy greens, spinach, chard or kale (3 cups chopped)
2-3 T. olive oil
2 cloves garlic, chopped
½ t. salt
1-2 t. wine vinegar
10 eggs
Fresh ground pepper to taste
1 c. chopped flat-leaf parsley
3 T. chopped basil or mint, or a combination
1/3 c. fresh-grated Parmesan cheese
1 c. cooked brown rice

1. Wash the greens and trim away any tough stems, then chop the leaves coarsely.
2. Heat 2 T. olive oil in a large non-stick sauté pan, add the chopped garlic, and stir over medium heat for 2 minutes.
3. Add the chopped greens and a little salt, and sauté, stirring and tossing frequently, until all the greens are wilted and tender, about 5-7 minutes. Sprinkle the greens with a little vinegar to bring out their flavor.
4. Beat the eggs lightly in a large bowl with ½ teaspoon of salt, some pepper, the chopped herbs, and the Parmesan cheese. Stir in the sautéed greens and the cooked rice.
5. Heat the remaining olive oil in a 10-inch non-stick pan (if you don’t have a non-stick pan, coat the pan liberally with olive oil). Pour in the frittata mixture, spread it evenly, and lower the heat. Cover the pan and
leave the frittata on low for about 10 minutes before checking it. If the top is still very runny, let it cook a few minutes more.
6. When the top is only slightly runny, put the frittata under a hot broiler for a couple of minutes to finish and brown the top. As soon as the surface is set, remove it from the heat.
7. Turn the frittata out onto a large plate and cut it in wedges to serve.

Note: Frittatas are endlessly variable. Use the best seasonal produce (potatoes, asparagus, green garlic, leeks, and fresh thyme would
all be delicious right now) and enjoy them all year.