I went stingy on the leeks. Except for a once-a-month CSA box loaded with thoughtfully grown root vegetables and radicchio (cabbage is the new kale!), the island’s farmers are offline for winter. What we got is kinda what we got for a good while. Wrapped in a kitchen towel and stacked like wood in the fridge, the leeks are the last of the late fall harvest. Using one precious bulb at a time in our weekly frittata, the rings roughly chopped and cooked slowly in butter and evoo, the allium entices with the scent of a clover bed in spring. Caramelized to the buttery leather of an old Frye boot, their pungency turns sweet. The leeks are layered atop thinly sliced Linzer potatoes, and topped with 8-month aged feta, slipped to me by two farmers with one cow. Next comes a thick pile of purple and green kale wilted with hot pepper and enough garlic to keep the nightmares at bay. The whole gastronomic flag is smothered in whipped eggs and cream and baked until bubbling. - #canada #winterinquarantine #frittata #supportyourlocalfarmer #breakfastlunchanddinner (at Prince Edward County) https://www.instagram.com/p/CIzX9QwnYdBJzK5WA-xiicAnyck3FjRN3rLeOk0/?igshid=ca7b7d6k3m7