Summertime Brunch from the Potager: New Potato, Snow Pea & Mint Frittata With Delightfully Lemony Mayonnaise …

July 2nd, 2011 § 2 comments § permalink

Summertime Brunch from the Potager: New Potato, Snow Pea & Mint Frittata with Lemony Mayonnaise

July is a month of abundance in my kitchen garden. After months of hard work come the blissful rewards: a walk down the potager path at this time of year is like a trip to a private farmers market. New potatoes, peas, fresh herbs of every kind, strawberries, raspberries, early blueberries, edible flowers, garlic scapes, cherry tomatoes, broccoli, tender young onions, and the list goes on. With so much fresh produce to choose from, you might imagine that my meals are endlessly varied. But with a busy work schedule and a long list of garden chores, I sometimes get stuck in a lazy cooking rut. Pasta, pasta, pasta … Ho hum. Thank goodness for great cookbooks and beautiful food blogs! Some people have stacks of paperback novels or a loaded Kindle beside their bed. Me? I have cookbooks and bookmarked food sites. Funny, I always seem to wake up hungry.

I’ve been working extra long hours, so this weekend I’ve planned slower starts. And after spending a bit of time exploring Rose Elliot’s New Complete Vegetarian —a beautiful book with green and white cloth-bound cover, maroon-colored satin ribbon, and gorgeous photography— I knew exactly how I wanted to spend at least one of my weekend mornings. My potato patch has been blossoming for a couple of weeks now —signaling the start of baby potato season— and fresh snow peas are practically pulling down their vines. Hmm. All the ingredients for a new potato, snow pea and mint frittata …

New Potato, Snow Pea and Mint Frittata

The Hint of Lemon in this Homemade Mayonnaise Makes a Delightful Compliment to the Sweet Flavor of Snow Peas

Summertime Magic with Freshly Brewed Ice Coffee from the French Press

Surprised that I still have snow peas? This is part of my second crop, and the young vines are just starting to produce baskets of sweet, tender pea pods. If you’ve been following this blog for awhile, you may remember last summer’s post on succession planting (click here to read my “Love Me Two Times Baby” post). For a continuous supply of fresh produce, sowing seed and planting new vegetable starts is an ongoing, spring through autumn process in my kitchen garden. Certain crops —like spinach, beets, broccoli rabe and peas— prefer cooler soil temperatures for best germination, and other crops —such as green beans, cucumbers and summer squash— require warm soil to get a good start. Timing is everything in the vegetable garden, and because I am so busy, I need to jot seed-sowing and harvesting reminders in my calendar; lest I forget to plant and run out of fresh produce!

The second round of snow peas —sown in May— are just now maturing in the potager

Gently unearthing new, Adirondack Red potatoes from the garden

New potatoes are another one of my favorite, early summer vegetables. Many early-season potato varieties begin to bloom approximately 60 days after planting. Flowering is a good indication that new potatoes —those flavorful baby spuds that command such a premium at the market— have begun to form. Harvest these young jewels carefully –always by hand– fishing about the outside of earthen hills and pulling just a few potatoes from each plant. Of course, if you have an large potato patch (I think I over-did it this year, myself), you can harvest entire plants while the potatoes are small, if you wish. When sneaking just a few spuds early, be sure to carefully re-mound the soil or straw mulch around the potato plant, and save the main crop for harvest later on in the season. I like to stagger my potato plantings so that tender, flavorful, new potatoes are an option later in the season as well.

This patch of potatoes was planted in late April & for the past few weeks, several varieties have been blooming and producing flavorful new spuds!

Flowering is a good indication that new Romanze potatoes are ready for harvest from this plant

Baby Romanze, Desiree & Adirondack Red Potatoes —gently unearthed from the edge of each hill— are both beautiful and tasty

Freshly Harvested, Tender Snow Peas in July

Fresh snow peas, mint and new potatoes (Adirondack Red, Romanze and Desiree) from the kitchen garden to the table…

Summertime Frittata with New Potatoes, Snow Peas, Mint And Lemony Mayonnaise

Adapted from Rose Elliot’s New Complete Vegetarian

Ingredients (Four Small Servings, Easily Doubled):

3/4 lb (350 g) new potatoes (Adirondack Reds remain colorful, even after cooking)

1    tablespoon of butter

1    small onion, sliced

2    oz (62 g) snow peas (or fresh/frozen baby peas)

1    tablespoon fresh, chopped mint

salt & freshly ground pepper

4    farm-fresh, organic eggs

1    oz (25 g) fresh grated Reggiano Parmesan Cheese

lemon mayonnaise (see below) for serving


Slice the potatoes thinly and boil in a small pot of water for approximately 8 minutes. Do not overcook! Drain and set aside to cool.

Preheat oven to broil setting.

Melt butter on medium-low heat in an 8″ oven-proof frying pan (or frittata pan). Cook onion slices in the butter 8-10 minutes (do not brown). Add snow peas and turn off the heat (toss and allow the peas to cook in the radiant heat of the pan).

In a medium sized bowl, mix potatoes, mint; adding salt and pepper to taste. Add this mixture to the pan and toss ingredients well. Pat everything into an even layer.

In a small bowl, lightly whisk eggs together with a bit of salt and pepper. Pour the mixture into the frying pan, evenly distributing the liquid over the vegetables. Shake the pan a bit to be sure the egg mixture reaches sides and bottom. Sprinkle the top with an even layer of cheese.

Turn the burner back on and cook for 5-7 minutes, or until egg at sides of pan appears to have set (shake lightly). When eggs seem to be setting, place the pan under the broiler for approximately 5-8 minutes, cooking until just golden brown. Watch carefully!

Remove the frittata from the oven and allow the pan to cool for several minutes. Loosen edges and bottom of the frittata from the pan with a silicone or rubber spatula. Place a full size dinner plate over the pan and, while holding both together tightly,  in one smooth move, invert. Place a serving plate over the dinner plate and repeat the process (this will allow you to serve the frittata, browned-side up).

Cool slightly and serve with Rose Elliot’s lemony mayonnaise*

*To make lemony mayonnaise: Measure 1/4 cup of regular mayonnaise (homemade is best but store bought works too) into a bowl. Add 1 tsp of grated lemon rind and 2-6 tsp fresh squeezed lemon juice (use more or less lemon to suit your personal taste). Whisk together and add a bit of salt and pepper. Chill.

Placed Beneath a Protective Mesh Dome, the Frittata Cools while Ice Coffee is Sipped Beneath the Shade of the Mountain Silverbell Tree (Halesia tetraptera)

Savoring the Flavor of Summertime

I love no grocery-store-trip, summertime meals from my garden!

Gunmetal Glaze Tableware is by California Artist Aletha Soulé

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Rainy Day Musings & Beautiful Colors… Sauteed Beet Greens with Caramelized Onions, Balsamic Vinegar and Pine Nuts

May 15th, 2011 § 4 comments § permalink

Sauteed Beet Greens with Caramelized Onions and Balsamic Vinegar

Rainy days, slow and soft. With deadlines looming and a long list of chores to complete; must confess I feel a twinge of guilt when allowing myself an afternoon of luxury in the middle of a busy season. But it sure feels good. The sound of acoustic guitar plays along with percussive showers on my tin roof. There’s no where to go, and there’s nothing I can do. Fresh beet leaves from the garden —in brilliant, gemstone colors— inspire a late lunch of fresh greens, crusty homemade bread and good, red wine. Sweet surrender…

Nature Provides the Busy Gardener with a Day of Rest

Springtime greens —saturated in brilliant hues— are beautiful, both in the potager and on the plate. I’ve been working in gardens all my life and yet I am still astonished by all of the gem-like colors emerging from earth at this time of year. Ruby and rainbow chard, red-stalked rhubarb, fuchsia veined beet greens; impossible beauty all around.

I love sauteed baby greens of most any kind, but beet greens are truly a favorite. When thinning rows, I like to toss the tiny beet leaves in a salad. But when larger, they are delicious steamed or quickly blanched and sauteed with a bit of olive oil and garlic. Today, looking to jazz this favorite side dish up for lunch, I decided to combine my fresh beet greens with caramelized onions and reduced balsamic vinegar. Just look at the colors…

Sauteed Beet Greens: A Treasure Trove of Edible, Gemstones

Sauteed Beet Greens with Balsamic Vinegar, Caramelized Onions & Toasted Pine Nuts


1          Pound Beet Greens

1          Tablespoon Butter

1          Cup chopped sweet onion

1          Garlic clove, minced

1/4      Cup Artisan Quality Balsamic Vinegar

1/2      Cup Water

1/4      Cup toasted pine nuts (optional)

Fresh ground pepper and salt to taste


Freshly harvest and wash beet greens thoroughly. I like to use a three rinse method. Drain and chop leaves into pieces. If your beet greens are fresh, young and tender, you can leave most of the stems attached. Otherwise, remove and chop the stems separately and set aside.

Heat one tablespoon of butter in a large skillet on medium heat. Add the onion, spreading evenly across the skillet. Reduce heat to low and allow onions to cook slowly, occasionally stirring, for about 30 minutes (until soft and golden brown). Add 1/4 cup of artisan quality balsamic vinegar and continue cooking onions and reducing vinegar on low heat for another 20-30 minutes. Raise heat back up to medium, and add garlic. Cook for a another couple of minutes. Add 1/2 cup of water and raise heat to high. Bring the liquid to a boil while stirring and scraping to loosen bits of sticky onion from the bottom of the pan.

If your greens are all very tender, add them all at once. If the beet stems are thicker, add them to the pan first and cook for a couple of minutes before adding the chopped leaves. Toss everything together in the skillet, and reduce the heat. Cover and cook on low heat for 5 – 10 minutes. Be careful not to overcook (a visual, not to mention culinary crime)! The fresher the greens, the less cooking time you need.

Remove from heat and toss with optional pine nuts. Place the greens in a shallow serving bowl. Allow the greens to cool a bit before serving. This recipe is great alone, or it can be used in pasta or even on pizza.

If you are a meat eater, I highly recommend Elise Bauer’s version of this dish: sauteed beet greens with bacon. Like many of Elise’s recipes, this one gets rave reviews from the omnivores in my life. If you aren’t familiar with Simply Recipes, visit Elise and find her tasty spin on sauteed beet greens here (click for link).

Potager Beauty: The Beet Leaf


Gunmetal Glaze Bowl by California Artist Aletha Soulé

Article and all photographs are copyright Michaela at The Gardener’s Eden, all rights reserved. All content on this site (with noted exceptions) is the property of The Gardener’s Eden and may not be used, reproduced or reposted elsewhere without written consent.

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