Potato Frittata and Birch Syrup

A visit to the Newmarket farmers' market yesterday brought all kinds of new surprises: impeccably fresh, early-April lettuces from Bee Thankful Farm (complete with plump aphids hiding in their creases--a good sign that pesticides are not used, and nothing a salad spinner can't handle!); bundles of garlic greens from Wild Miller Gardens (think giant blades of grass, but garlicky); baskets of fresh shiitake and oyster mushrooms and pots of baby herbs (parsley, dill, sage and others) from Healthy Home Harvest; wine jams (yum!) from Laurel Hill Jams & Jellies; and, last but not least, BIRCH syrup from David Moore and The Crooked Chimney!

Birch syrup made from the sap of Paper, Yellow and Sweet birches.  High in vitamin C, potassium, manganese and calcium, birch syrup is more complex in flavor than maple syrup and not as sweet.  I was told some people have made beer with it!  I made salad dressing.  Recipe can be found at end of post.

This syrup is awesome stuff.  It looks and pours just like blackstrap molasses, even tastes a bit like it, too, but also has a hint of aged balsamic vinegar hiding in its notes.  At $20 for an 8-ounce bottle (well worth it when you know how much more sap is needed for producing it!), it's sure to be used like a fine, aged balsamic vinegar, too.  So how did I experiment?  As an accent flavor to a Spanish frittata made with yesterday's shroomz and garlic greens, and a few other locally grown garden gems, and in a vinaigrette!

To make the frittata, have the following ready:
An easy appetizer for 6-8pp, or sufficient lunch plate for 4-6. Add your favorite salad and good bread.

EGGS: ~8 lg eggs

POTATO: 2 unpeeled, medium-size (2-1/2" dia) waxy potatoes, halved pole to pole and thinly sliced crosswise (no more than 1/4")

ONION: 1 medium, red or yellow, finely sliced or chopped, whatever moves you

MUSHROOM: ~1-1/2 cups fresh oyster mushrooms, torn/chopped into bite-size pieces
OPTIONAL CRUNCHY VEG: sm red bell pepper, diced, or ~1 cup finely chopped chard stems, or a handful of tiny fiddleheads, washed and trimmed (and quickly blanched if you want them to be bright), etc.

GARLIC: 1-2 minced cloves (I used an entire sm head that I had *roasted* the night before)
FRESH HERBS: a couple Tbsp of minced parsley or chiffonade of basil, or a handful of chopped garlic greens (not to be confused with garlic scapes), would be great
GREENS: ~2 cups fresh greens (chard, spinach, arugula, etc.), evenly chopped (and blanched, if taking the time to also blanch fiddleheads)

DAIRY: 1/3 cup heavy cream (whole milk or unswtnd non-dairy sub is fine),
and CHEESE, if you're so inclined, either grated or thinly sliced (I had a small wheel of local goat cheese that demanded inclusion and which I simply pinched off in small chunks and scattered into the frittata before baking)

OLIVE OIL: a grassy, extra virgin, cold-pressed is my preference

S&P

Eggs from TwisterAllie Farm; spinach from Heron Pond Farm; garlic greens from Wild Miller Gardens; mushrooms from
Healthy Home Harvest

Preheat oven to 375 with top rack positioned 5" from broiler element. Bottom rack should be as close to center of oven as possible while allowing space for skillet between the two racks.

Toss together potatoes, onions, mushroom and any optional crunchy veg, in a large mixing bowl. You'll use this same bowl for beating the eggs.

Generously cover the bottom of a 12" nonstick, broiler-safe skillet with olive oil and heat over med-high heat until almost shimmering.  Add mushroom-veg mix and saute for 4-5 minutes, tossing here and there.  Cover and lower heat to med-low and let cook for another 9-10 minutes, stirring occasionally, until potato is just about creamy and tender. Stir in garlic and fresh herbs if using and cook for one more minute. Season the pan well with salt and freshly ground pepper. Keep the pan on your lowest heat setting and move swiftly through the next step.

Beat eggs with cream in the same bowl that you tossed the veg in. Beat only until the whites and yolks are fully blended--too much beating and you'll end up with a tough frittata.  Fold in greens, and cheese if using. Season lightly with salt and pepper.      

Using a good spatula, pour the egg mixture all over the hot veg until evenly coated, shaking the pan gently to coax the egg-greens-cheese down into the veg. Using your spatula, make small swirls from the center outward, moving the bottom of the mixture around until you see signs of egg cooking, 2-3 minutes, +/-. Stop this motion once you see signs of the egg setting.

When the sides are set, place the whole pan in the oven and BAKE for 5-6 minutes on the bottom rack.  Switch to BROIL mode, move the skillet up to the top rack, and cook for an additional 2-3 minutes (watch carefully!).  Some browning is appropriate, but the frittata should have a slight jiggle when you shake the pan (similar to a cheesecake).

Let rest for 5 minutes.  Serve as wedges (or bite-size squares if you want tapas!) with fresh salad greens and crusty bread.  A crisp, young, dry white wine will work, but depending on your cheese you might also try a mellow red, say, a rioja!

    

These bright greens got dressed in a simple vinaigrette made with birch syrup, sherry vinegar, olive oil, a teeny pinch of sugar, and s&p.  Thin the syrup with a bit of water.  Add the vinegar and seasonings to taste.  While whisking, slowly drizzle in some olive oil--at least twice the amount of the vinegar base  Keep whisking until emulsified.  Taste for seasoning.  Feel free to add fresh chopped herbs too!