Spinach Artichoke Strata

From charter member Joanne McAndrews: Got greens?  And maybe some Fair Shares eggs, cheese, and bread?  Here's a delicious brunch/breakfast-for-dinner casserole that turns spinach/kale/Swiss Chard, etc. into a main dish that the whole family will enjoy.

Preparation

Got greens?  And maybe some Fair Shares eggs, cheese, and bread?  Here's a delicious brunch/breakfast-for-dinner casserole that turns spinach/kale/Swiss Chard, etc into a main dish that the whole family will enjoy.

The original version from Cooking Light is here: http://www.cookinglight.com/recipes/spinach-artichoke-strata

Sara's revision to the ingredient list to substitute in Fair Shares ingredients is below:

Ingredients

1 1/2 tablespoons canola oil, divided > use Kreta Reserve Extra Virgin Olive Oil or half olive oil and half Larder and Cupboard Butter
1 (9-oz.) pkg. frozen artichoke hearts, thawed > although it would certainly change the character of the dish, you could use asparagus, cauliflower, broccoli, zucchini or any other fresh local veggie that sounds appealing
4 garlic cloves, minced, divided > Lee Farms and Berger Bluff Garlic Scapes are in season, use those instead
1 pound fresh spinach > Swish Chard, Kale or any Fair Shares greens will do
2 1/2 cups 1% low-fat milk > Ozark Mountain Creamery Whole Milk--I use only whole milk because I believe it's a healthier choice. If you want to know why, read this.
1 teaspoon kosher salt
1/2 teaspoon black pepper
6 large eggs
12 ounces whole-grain or whole-wheat baguette, cut into 3/4-in. cubes > Try Mr. Meowski's Sourdough, or Companion Local Grains Project Buns
3 ounces garlic-and-herb spreadable cheese (such as Boursin), crumbled > Add your own garlic and herbs to Marcoot Quark
Cooking spray > I would just rub a bit of Larder and Cupboard Butter or Kreta Olive Oil in the pan
3 ounces Swiss cheese, shredded (about 3/4 cup) > Ludwig Sangamon or Kickapoo, Ropp Swiss, or Marcoot Heritage would work great here.

How to Make It

Heat 1 1/2 teaspoons oil in a Dutch oven over medium-high. Add artichokes and 2 garlic cloves; sauté until fragrant and softened, about 4 minutes. Remove from pan. Add remaining 1 tablespoon oil and 2 garlic cloves; cook, stirring often, 30 seconds. Add spinach gradually, tossing constantly until spinach wilts, about 3 minutes. Transfer spinach to a strainer to cool.
Whisk together milk, salt, pepper, and eggs in a large bowl. Squeeze spinach to remove excess moisture. Add spinach, artichokes, bread, and garlic-and-herb cheese to milk mixture; toss well to combine. Spoon bread mixture into a 13- x 9-inch glass or ceramic baking dish coated with cooking spray; sprinkle with Swiss cheese. Cover, and chill 8 hours or overnight.
Preheat oven to 350°F. Let the strata stand at room temperature while the oven preheats.
Uncover strata, and bake at 350°F until set and lightly browned around the edges, about 45 minutes. Remove from oven; let stand 5 to 10 minutes before serving.

Tip: Sunchoke 101

These roots of a sunflower variety, also known as Jeruselem Artichoke, look a lot like ginger root. There are different schools of thought on the origin of the name Jeruselem artichoke, which is not from Jeruselem. I believe the one that says someone misunderstood the Italian word "girasole" which means sunflower...Read more

Testimonials

Del Carmen has been a vendor for Fair Shares since 2009. We have developed a quality relationship based on trust. Our communications have been seamless. In addition, Fair Shares and its members have been great marketers for our products.  As a (very) small business, we are unable to advertise or market our products, so we have to rely on word of mouth.  Many of our customers are, were, or know Fair Shares members who have recommended our products.

Del Carmen has also benefitted from valuable ideas for use of existing products and suggestions in product development from the Fair Shares community.  I go to them for feedback, knowing I will get good, reliable and useful information.

We thank you, Fair Shares, for your support and commitment to del Carmen. We wish you much continued success.  After all, your success also helps the success of del Carmen and other local vendors and farmers.

Estie Cruz-Curoe, del Carmen Beans, St. Louis, MO