Quick Dinner Idea: Potato, Zucchini, Spinach Bake

My mom went on vacation last week and left me a bag of potatoes. I don't know why -- the potatoes would still be fine when she returned, but these days I just take whatever food she gives me. So I took the potatoes. So now what?

I opened my fridge. I had a couple of zucchinis, some mushrooms and baby spinach. It was time to get creative. And, I have to admit, what I came up with turned out so good that I had to share (and I plan to repeat with modifications suggested by all of you).

This "bake" almost seems like a "buckle" -- you know, the fruit-filled, casserole-like desserts that you just throw together when you've got too many blueberries or peaches. Except this one is savory and the potatoes really make it hearty. It's quick, easy and healthy! Cut it into squares for a party or use as a side dish.

Ingredients
3 medium-sized potatoes, peeled and sliced into rounds
2 zucchinis, sliced into rounds
2 cups baby spinach, chopped
1 cup mushrooms, sliced
1/2 cup shredded cheese (something that melts well and has good flavor)
2 cups white, unbleached flour
1 cup whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 teaspoons salt
1 teaspoon pepper
3 eggs
2 cups milk
3 tablespoons vegetable or canola oil

Here's what you do:
Preheat oven to 375 degrees.

Combine all of the vegetables in a bowl and sprinkle with 1 teaspoon of salt. Set aside.

Mix all dry ingredients in one bowl and the eggs, milk, cheese and oil in another. Combine the two bowls to make a batter. It should be thick, but runny (if it's too thick add a little more milk or water). Pour 1/3 of the batter into the bottom of a greased and floured rectangular Pyrex (lasagna-sized). Pour all of the vegetables on top of the bottom layer of batter, making sure the potatoes and zucchini are laying flat. Pour the rest of the batter on top of the vegetables, making sure the batter covers most of it. Bake for 25 minutes or until the top is golden brown.

This is one of those completely modifiable dishes. Add your own blend of vegetables and seasonings and tell me how it turns out.

Want Local, Farm-Fresh Fruits and Veggies This Year? Now's the Time To Join a CSA!

What is a CSA, you ask? CSA stands for Community Supported Agriculture and it's a fantastic way to buy local, seasonal produce (and other items such as eggs, meat, honey, flowers, etc.) directly from a farmer. And for those of us city folk who rely on the metro, buses or scooters (yours truly), it's an easy way to skip the schlep out to the farm but still get the goods on a weekly basis!

So, here's the lowdown: Basically consumers purchase a "share" from a local farmer and in return they receive a box (bag, basket) of seasonal produce each week throughout the farming season. Typically the a box consists of fruits and vegetables, but other farm products may be included such as eggs, cheese, flowers, etc.

Why this is a good thing:

Farmers receive payment early in the season, which helps with the farm's cash flow.

Consumers get:
- ultra-fresh food, with all the flavor and vitamin benefits
- exposure to new vegetables
- to visit the farm at least once a season
- to develop a relationship with the farmer who grows their food and learn more about how food is grown

It's simple enough, right?

Well, there is the issue of "shared risk." It's the idea that "we're in this together" -- a concept I really like, even though it may suck for my dinner table.
If the farm had a tomato blight that year, I'll have to file away the salsa recipes. If a bear destroys the bee hives, my honey supply is shot to hell (trust me, it happens).

For me, sharing the risk helps to develop a sense of community among the members and the farmer. But if the potential for "not getting your money's worth" makes you feel anxious, then a CSA might not be for you. Instead, get down to your farmers market and buy local!

January is usually the month to buy your share. Click here to view a list of CSAs in the DC Metro area.