One of my favorite things about summer in Boston is the farmers markets all around the city. I’m a big supporter of eating locally produced foods – shopping at farmers markets is a great way to support our environment, our American farmers, and our health. I’m fortunate enough to work near the Government Center market, and I love walking over there on my lunch break and meandering around the farmers’ tables, checking out their latest harvests. Last week, on a whim, I bought zucchini, summer squash, an heirloom squash, a big bunch of bright green swiss chard, and some garlic scapes, which I’d never cooked with before. I also bought a dozen fresh farm eggs from Silverbrook Farms. These eggs are amazing – definitely pricier than a cheap dozen from the grocery store, but the taste and texture is so superior that I find myself savoring them in a way that I never do with “regular” eggs. Some research studies have suggested that the nutrition content of free range grass-fed eggs is also better than their factory-farmed counterparts – providing more healthy fats, less saturated fat and cholesterol, and higher amounts of vitamins.

When I got home, I threw together all of my farmers market bounty into a frittata, which came out great. Below is the recipe I conjured up. The beauty of the frittata is that you can put in whatever you want, though, so it’s a perfect base to experiment with as the seasons and available produce changes.

Farmers Market Fritatta

6 eggs (preferably farm fresh!)

1 cup skim milk

Dash of salt and pepper

Sliced zucchini and summer squash, one of each

1 bunch of chard, de-stemmed and torn into small pieces

1 tablespoon chopped basil

3 chopped garlic scapes

2 sliced shallots

¼ cup freshly grated parmesan cheese

¼ cup whole wheat breadcrumbs

In a large bowl, whisk together eggs, milk, salt and pepper, and basil. In a cast iron skillet, or a large saucepan, sauté shallots in some olive oil until browned, then add garlic scapes and sauté about a minute longer. Add zucchini and squash and sauté until tender, about 5 minutes. Add swiss chard and sauté about a minute. Preheat over to 400 degrees. Pour egg mixture into the skillet, reduce heat to medium low, and cook for about 5-10 minutes, or until it has mostly set. Sprinkle with cheese and breadcrumbs, and place in oven for about 10 minutes, or until the top has browned.

What are your favorite finds at  farmers markets?

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