Sometimes you just need to jump into something.  Sometimes it’s the best thing to do … Even though you know nothing about what you’re doing.  It’s a little bit stressful when a living being is concerned, but we’re happy to report we came home with a dozen little chicks yesterday, and all of them are still alive this morning!  YEAH!  We can’t really take much credit for that, we owe a HUGE thank you to Robyn and Shane for showing us what it means to be part of a community.  We called them from the farm supply store, asking what they feed their chickens … That turned into them lending us a truck full of equipment and an earful of advice and encouragement.  Our little chicks thank you.


We’re starting out small for a few days, and next week another 40 chicks are coming to our mailbox.  There’s been talk of putting a sleeping bag outside to sleep near them and protect them from wild animals – most people would use a dog for that, but this farm dog just quivers and shakes at the sight of them.   She’s a sensitive soul.  But really … We won’t be out there with them … Really.  Honestly.  How quickly we have to let them spread their own wings.

In honour of these sweet fluffy little chirping creatures, we threw together a frittata this morning with kale and chives from the garden.  A quickie for breakfast, lunch or dinner.

Kale & Sweet Potato Frittata with Chives & Asiago

Serves 4

1 tbsp butter

Pinch of chile flakes

1 medium onion, finely diced

1 large clove garlic, minced

2 small unpeeled sweet potatoes, small diced

1 cup finely chopped kale

6 eggs

2 tbsp milk or cream

1/2 cup grated asiago

1/3 cup finely diced chives

1/2 tsp salt and pepper

Preheat oven to 350 degrees.

In a 10-inch cast iron skillet, heat butter over medium heat.  Add chile and onions and sauté until onions are soft, about 5 minutes.  Stir in garlic and cook for another minute.  Add sweet potatoes and a splash of water.  Put a lid on and let the potatoes steam, stirring occasionally, until soft.  Add more water as needed, but be sure to cook until all water has evaporated.

Remove the lid and stir in the kale, cook for about 30 seconds and spread all the ingredients out flat in the pan.  In a small bowl whisk together the eggs with the remaining ingredients and pour evenly into the pan.  Remove from the heat and transfer to the oven just until set, about 7-10 minutes.  Serve warm or room temperature.

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