"WASTE NOT, WANT NOT"

"BUY LOCAL, BUY SEASONAL, BUY FRESH"

Today is the official day of spring as I prepare this weeks recipes

ARUGULA FRITTATA

1 egg plus 1 egg white

1 cup arugula

1 tsp. black pepper

� cup farmer's cheese or grated cheese of choice

1 tomato, sliced

Preheat oven to 350 degrees. Pour about � inch of water into a small saucepan and bring to a simmer over medium-high heat. Fit a steamer basket in saucepan. Place the arugula in the steamer basket, cover and steam until the arugula is wilted, about 1-2 minutes. In a medium bowl, whisk together the egg and pepper. Stir in the arugula. Pour the mixture into a 6-inch nonstick skillet. Top with cheese. Bake at 350 degrees for 12-15 minutes or until set. Slide the frittata onto a plate with a rubber spatula and top with slices of fresh tomato.

STRAWBERRY COBBLER

1 quart fresh strawberries

� lb. butter

1 cup milk

1 cup flour

1 � tsp. baking powder

� tsp. salt

1 cup sugar

� tsp. ground cinnamon

Whipped cream (optional)

Preheat oven to 400 degrees. Hull the strawberries. Melt butter in an 8x12 inch baking dish in preheated oven about 4 minutes. Remove dish from oven. Add milk, flour, baking powder, salt, sugar and cinnamon to the baking dish and stir until just mixed. Arrange strawberries, tips pointed up, on top of the batter. Bake cobbler in oven until golden brown, about 25 minutes. Serve warm or room temperature. Makes 4 servings.

STRAWBERRY MIXED GREEN SALAD

2 Tbsp. sesame seeds

1 � cups of fresh greens

Dressing:

1/3 cup vegetable oil

1/3 cup red wine vinegar

1 Tbsp. sugar

2 tsp. minced green onion

� tsp. paprika

� tsp. Worcestershire sauce

2 Cups fresh strawberries, hulled and halved

In a small skillet over medium heat, stir sesame seeds until golden; set aside. Wash greens thoroughly; dry in salad spinner or on paper towels, wrap and chill. Blend dressing together. In a large bowl, mix together greens, strawberries, dressing and sesame seeds.

PORK-STUFFED COLLARD GREENS

1 large bunch of collard greens

1 pound ground pork

2 tsp. salt

2 tsp. ground cumin

2 tsp. red chili flakes

2 tsp. onion powder

1 tsp. garlic powder

1 tsp. fresh or dried Mexican oregano

� tsp. ground nutmeg

1 � cups chicken stock

8x8 inch baking dish

Preheat oven to 400 degrees. Bring a large pot of salted water to a boil, add collard greens and cook for 3-4 minutes until greens are soft and pliable. Drain and set aside. In a large bowl, mix together pork, salt, cumin, chili flakes, onion powder, garlic powder, oregano and nutmeg in a bowl. Divide into 4 sections to form oblong patties. Wrap each patty in 4 collard leaves. Place patties seam side down in the baking dish and enough stock to reach � of the way up the stuffed greens. Cover with heavy-duty aluminum foil and bake until pork is cooked through, about 35 minutes.

If you have any questions regarding recipes or looking for a family favorite, contact me at afreebody@verizon net, or Terrie at the farm

RECIPES COURTESY OF ANDREA FREEBODY, APOLLO BEACH, FL.