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Special Features: Includes a Helpful hints, common substitutions, cooking terms, Equivalent chart.

Description: Geraldson Community Farm and Gamble Creek Farm are both Community Supported Agriculture (Csa)* operations operated by the Florida West Coast Rc&d. This cookbook is comprised of recipes from the Csa members using ingredients found fresh at a local farm near you. *A Csa is a innovative way to connect local consumers with local farmers. At the beginning of the season "members" invest financially in the farm (much like a shareholder of a company). The investment helps pay for seeds, equipment, labor, compost, and more.

Cost: $15.00
plus $9.50 S/H per book.

Florida residents add 6% state and local sales tax to your order.

• 6 free-range eggs
• 1 bunch greens (kale, swiss chard, spinach)
• 1 small onion
• 1/2 bell pepper, diced
• 2 cloves garlic
• 3/4 c. milk
• 1 1/2 c. shredded cheese (or less)
• 1/2 tsp. pepper
• 1 tsp. salt

Wash greens. Strip leaves from stalks. Chop greens into bite-sized pieces. Bring pot of water to boil. Add chopped leaves and cook until tender (3-8 minutes). Drain, then press to remove as much water as possible. In a large skillet, saute onions and peppers in olive oil until onions are translucent. Add garlic, saute' 15 seconds. Spray a 9 x 12 casserole dish with cooking spray. Pour in all ingredients and mix well. This mixture will be thick, so you may need to press it into the corners and smooth the top. Bake for 25-35 minutes, until set in center. Slice and serve warm.