Last week Wisconsin Bites talked about the state’s potato-growing industry. And this week, I’m continuing. Can’t help it — I’m Irish. :)
Not only are potatoes a thriving business, but Wisconsin growers are doing their best to make sure the industry remains sustainable. According to the Wisconsin Potato and Vegetable Growers Association (WPVGA), Wisconsin farmers are behind a Healthy Grown™ initiative, started in 2001.
The initiative established a sustainable standard for growing “high quality, eco-friendly russet, red and white potatoes.” To make this happen, the WPVGA partnered with the University of Wisconsin-Madison, the International Crane Foundation, World Wildlife Fund and the Defenders of Wildlife and established the Wisconsin Eco-Potato partnership.
Wisconsin farmers’ work with ecologists, conservationists and University of Wisconsin researchers has earned the USDA Secretary’s Honor Awards for Maintaining and Enhancing the Nation’s Natural Resources and Environment, among other awards.
In the meantime, here’s another one from me. It’s a potato-spinach frittata. If you haven’t had a frittata, it’s an Italian egg dish along the lines of a quiche or omelet. In this case I think the potato and spinach are the featured ingredients – not the eggs.
Inspired by Anita Smoler Jacobson’s Spinach Frittata (that she taught in a cooking class I took)
Time: About 30 minutes to assemble, cook and bake
1 Tblsp olive oil
2 cloves garlic, minced
1 shallot, diced
16-20 small white potatoes (I used fingerling – I love the nutty, buttery flavor), sliced
5-6 handfuls of fresh spinach
1/2 cup cream
1/2 cup grated white cheddar
salt and pepper, to taste
Pre-heat oven to 375 degrees.
Then saute shallot and garlic in a 10″ cast iron skillet (or a skillet that goes from stove to oven).
When wilted, add cleaned, sliced potatoes and cook about 7 minutes or until browned.
Then toss in 5-6 handfuls of spinach, according to your tastes.
Cook until wilted.
Salt and pepper the mixture. Meanwhile mix the 8 eggs and cream together and pour on the potato-spinach mixture. Top with cheese and place in oven.
Bake for about 15 minutes, until puffy and solid all the way through.
Serve hot or cold — that’s the beauty of a frittata — with fruit as an accompaniment.