This past Saturday I made a trip to the Union Square Greenmarket for the first time in a while and things are looking good. What’s there are mostly the standard winter holdovers, but even the onions looked 100 times better than the tired looking ones in the supermarket. There were some definite signs that spring is here. My favorite mesclun greens are back! I brought home a nice big bag of tiny shoots and leaves. They’re so flavorful they hardly need any dressing.
I also picked up a handful of jerusalem artichokes, inspired by the tasty salad I had Friday night at Back Forty. I thought I’d slice them thin, fry them up in some olive oil, and put them on top of my salad. But then looking at them in the pan I decided to turn them into a frittata. I quicky beat a few eggs with a crushed clove of garlic and poured them into the skillet with my jerusalem artichokes, which were by now nice and brown. A couple minutes on the burner, and a couple minutes more under the broiler and it was done.
I ate it alongside my mesclun greens, dressed with just a little olive oil, a splash of cider vinegar, and a pinch of sea salt. The whole thing probably took 15 minutes, and just a handful of ingredients.