{"id":8673,"date":"2016-07-16T01:48:53","date_gmt":"2016-07-16T01:48:53","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=8673"},"modified":"2016-07-16T01:48:53","modified_gmt":"2016-07-16T01:48:53","slug":"garlic-scape-tomato-chervil-frittata-with-radicchio-herbs","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=8673","title":{"rendered":"garlic scape-tomato-chervil frittata with radicchio, herbs"},"content":{"rendered":"

\"tomato_scape_frittata_radicchio\"<\/p>\n

The frittata was improvised. I had a good supply of fresh\u00a0eggs, more than enough\u00a0garlic scapes, lots of tomatoes, but the\u00a0trigger was a\u00a0sighting of fresh blossoming chervil<\/a> in one of the stalls in the Union Square Greenmarket that day. I’m always on the lookout for something new, and while this particular very ancient herb\u00a0was known to me, I don’t think I’ve ever seen it in a\u00a0market, and I know I haven’t used it in the kitchen.<\/p>\n

 <\/p>\n

\"chervil_blossoming\"<\/p>\n

I was sure it would be a good companion for the mix in this frittata, and I used it in both the egg mixture and as a dusting on top of it after it left the broiler.<\/p>\n

The other ingredients were few: about 6 or 8 ounces\u00a0of garlic scapes (no other garlic form was used); 2 kinds of tomatoes, ‘The Best Tomatoes’ from Stokes Farm, within the egg mix itself, and half a dozen\u00a0Backyard Farms Maine \u2018cocktail tomatoes\u2019 from Whole Foods, sliced and placed on the top after the egg had partially cooked; there was also sea salt and freshly-ground Tellicherry pepper, and a couple tablespoons of milk.<\/p>\n

 <\/p>\n

\"scapes\"<\/p>\n

\"best_tomatoes\"<\/p>\n

 <\/p>\n