Eating Local Made Easy

Ironically, some of the best consumers of Gainesville's local produce are actually vacationers staying at one of the area's seven historic Bed and Breakfasts. Here's a great example of how to sample our incredible (and delectable) produce. The Grady House's veggie frittata contains plenty of ingredients that can be found in any of Alachua County's local farmers markets. The recipe goes as follows:

• 4 garlic cloves, minced
• 1 cup diced bread
• 4 tbsp extra virgin olive oil (evoo)
• 1 cup chopped red onion
• 1/2 cup chopped red pepper
• 1/2 cup chopped yellow pepper
• 1/2 cup chopped green pepper
• 1 small crookneck squash, chopped
• 1/2 lb. fresh baby spinah
• 1/2 lb. baby bella mushrooms
• 8 large eggs
• 2 cups half & half or whole milk
• 2 cups grated mozzarella cheese
• 1/4 cup grated parmesan
• 1/4 cup grated romano
• salt and pepper
• 1 tsp dried oregano
• 1/2 pint grape tomatoes, cut in half

Preheat oven to 350 F degrees. In an baking dish, toss together two of the minced cloves of garlic, 2 tbsp evoo and the bread. Bake in oven, stirring once, for 8-10 minutes, or until bread is lightly toasted. Set aside.

In a skillet over medium heat, add 1 tbsp of evoo and the onion, peppers and squash. Saute the veggies for 6-7 minutes. Season with salt and pepper and set aside.

In same skillet, saute two garlic cloves in 1 tbsp of evoo. Add mushroms and saute for 6-7 minutes until softened. Season with salt and pepper.

Place bread cubes into a lightly oiled 9" x 13" inch baking dish. Pour veggie mixture on top. Place spinach leaves over top of veggie layer. Pour mushrooms over top of spinach leaves. Spread cheeses on top of everything.

In a large bowl, whisk together eggs and milk. Pour egg mixture over cheese layer. Place halved grape tomatoes on top. Bake at 350 degrees until set, about 40-50 minutes. Let stand 10 minutes before serving.