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Friday Green Fritatta// La Fritatta Verde de Viernes

[column width=”47%” padding=”6%”] Green Fritatta with shredded potato “crust” From CSA: 1/4lb fava greens ($1.74) 3 russian red kale leaves (87¢) 3 swiss chard leaves (61¢) 2 scallions (31¢) 4 garlic scapes (10¢) 6 eggs (2.40) On-hand: 2 russet potatoes (32¢) 1tbs olive oil (10¢) salt, pepper 4oz shredded cheddar cheese ($1.25) out-of-pocket cost of […]

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Green Fritatta with shredded potato “crust”

From CSA:

  • 1/4lb fava greens ($1.74)
  • 3 russian red kale leaves (87¢)
  • 3 swiss chard leaves (61¢)
  • 2 scallions (31¢)
  • 4 garlic scapes (10¢)
  • 6 eggs (2.40)

On-hand:

  • 2 russet potatoes (32¢)
  • 1tbs olive oil (10¢)
  • salt, pepper
  • 4oz shredded cheddar cheese ($1.25)

out-of-pocket cost of meal: $1.67

csa cost of meal: $6.03

total cost of meal: $7.70

per person $3.85

We at half on friday and the rest on Saturday.

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La Fritatta Verde con una “corteza” de papas hechas jirones

Del ASC:

  • 1/4lb hojas de habas ($1.74)
  • 3 hojas de col ruso rojo (87¢)
  • 3 hojas de acelga suiz (61¢)
  • 2 cebolletas (31¢)
  • 4 columnas de ajo (10¢)
  • 6 huevos (2.40)

De la casa:

  • 2 papas russet (32¢)
  • 1tbs aceite de oliva (10¢)
  • sal, pimiento
  • 4oz queso cheddar, hecho jirones ($1.25)

el costo de de propio bosillo: $1.67

el costo de ASC: $6.03

el costo en total: $7.70

por persona $3.85

Comíamos un medio de viernes y el fin en sabado.

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