©2017 Boxed Organics 

From Field to Fork

April 30, 2018

Here's a frittata recipe that really celebrates spring - much like our box this week!  It's a riff on Melissa Clark's Asparagus Frittata from her DINNER cookbook. I used a handful of fiddleheads, a few spears of asparagus and all of my ramps. I have to admit that I have never had the pleasure of cooking or eating a garlic ramp and WOW - sign me up for the ramp cult!  I tasted them while sauteéing and holy smokes, I could have just had buttered toa...

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