Spring is springing at the Daranyis’ Indian Ridge Farm & Bakery

Spring is springing at the Daranyis’ Indian Ridge Farm & Bakery

[Click the "play" button to learn more from Barclay Daranyi about Indian Ridge Farm & Bakery and other CSA farms]

IndianRidgeFarm_15 (On March 29, the Telluride Film Festival's Erika Gordon has arranged a screening of "The Real Dirt on Farmer John,"  with special guest Kris Holstrom of The New Community Coalition, to discuss the importance of CSA farms.)

Wright's Mesa in Norwood is home to Tony and Barclay Daranyi's Indian Ridge Farm & Bakery, where the rites of Spring have just begun to bear fruits and vegetables, and their CSA (Community Supported Agriculture) is gearing up to serve their 60 shareholders, farmers, volunteers and visitors.

"While we wait for our first spring vegetables here at Indian Ridge Farm and Bakery, we rely on some of last summer's bounty from our root cellar," said Barclay, who offers the following recipe using some of the last potatoes and onions and good old chicken eggs.

Spanish Potato and Onion Frittata (from Vegetarian Cooking for Everyone, by Deborah Madison)

1/2 C olive oil
2 lbs. potatoes, peeled and very thinly sliced
1 large onion
salt and pepper
6 to 8 eggs, beaten

IndianRidgeFarm_07 Warm 5 tablespoons of the oil in a nonstick skillet.  Add the potatoes and cook over medium heat, stirring frequently, until they're cooked through and golden, about 20 minutes.  When done, the potatoes will have lost their opaque white centers.  Separate any slices that stick together.  When done, transfer the potatoes to a bowl with a slotted spoon. If there's no oil remaining in the pan add another tablespoon and saut√© the onions until they're lightly browned.  Add them to the potatoes and season well with salt and pepper.  Pour in the beaten eggs.

IndianRidgeFarm_19 Wipe out the pan with a towel, then return it to the stove and add 2 tablespoons oil. Pour in the egg mixture, smooth down any potatoes that stick up, and cook over low heat until golden on the bottom, about 10 minutes.  Invert the omelet onto a plate, slide it back into the pan and cook until set, a few minutes.

For further information, here are a few resources Barclay suggests:

www.attra.org (Appropriate Technology Transfer for Rural Areas)
Packet of basic information on CSA. Also many other topics.

Wilson College (Robyn Van En Center for CSA Resources)
Database for CSA in North American and other info.

Sharing the Harvest, by Elizabeth Henderson (Chelsea Green Publishing Co. 2007)

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