Morning Song Farm News

These are fun, and kid-friendly little bites of deliciousness. You can use a regular muffin tin if you grease carefully, but if you pick up one of the new flexi-tray products that are rubber-like, you won't have to use grease to keep them from sticking. Ingredients: A little local olive oil to saute mushrooms The entire bag of this week's baby spinach 4 farm fresh eggs 1 cup shredded mozzarella cheese 1 half pound of mushrooms, chopped 2 Tablespoon cream 1 clove garlic Salt, pepper and dash of Tabasco to taste Heat your oven to 375. Using the olive oil, saute your mushrooms and set aside. Using the same saute pan that you used for your mushrooms, combine spinach and 1/4 cup water; cook spinach until just wilted. Scoop spinach out of saute pan and press water out through a colander or sieve. Combine all ingredients and fill muffin tin. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.

This is my favorite use of cookable leafy greens. I alternate kale, Swiss Chard, Arugula, Bok Choi; and sometimes mix them all. This week's mild flavored Swiss Chard is perfect for this recipe: I have to admit it's a little more complicated than the typical Farmer Donna recipe, but it's worth the effort. By omitting the crust you are saving some time and really not reducing the wonder of this recipe. Ingredients: 3 cups of cut up Swiss Chard; washed chopped and set aside. single onion, diced 1 Tablespoon flour 3 pieces of cooked bacon 3 cloves of California garlic Handful of mushrooms 5 eggs 2 cups goats' or cows' milk 1/2 cup walnuts Salt, pepper, dash of Tabasco Olive oil One cup of grated cheese of your choice Combine chard, half the onions, bacon, eggs, flour, milk, walnuts. Set aside. Throw mushrooms, other half of onions, and garlic in saute pan with olive oil and saute. Dump everything together and spoon into individual, oven safe cups, and bake at 350 luntil...