Nettle Omelette

This Nettle Omelette Recipe makes an amazing breakfast for two! Don’t have nettles? You can sub out spinach.

Nettle Omelette

  • 3 packed cups trimmed and washed nettle leaves (see notes above about the necessary precautions for handling fresh nettles)
  • ½ your bunch spring onion, chopped
  • 3 Tbsp olive oil or Driftless Organics sunflower oil
  • ¼ cup grated organic Parmesan
  • 4 eggs
  • Salt & black pepper
  • Butter

  1. Heat oil in a pan over medium heat. Add nettle leaves and a pinch or two of salt. Use tongs to toss nettles in the oil. Cover the pan, turn the flame to low and continue to cook nettles for a few minutes until the leaves are wilted and tender.
  2. Roughly chop the nettles once they are cool enough to handle.
  3. Set a small to medium cast iron pan over medium heat to preheat. In the meantime, whisk eggs vigorously in a mixing bowl with a pinch of salt, a few grinds of black pepper, and a tiny splash of tap water.
  4. Place ½ tablespoon butter in the hot pan. Swirl it around to coat all sides and add the whisked eggs. Tilt the pan so the eggs evenly coat the bottom of the pan. Once the eggs start to form bubbles throughout cover and cook for another 3-5 minutes until the top is almost cooked.
  5. Add the nettles, onions and cheese. Slide the omelette from the pan onto a plate, letting it fold onto itself.
  6. Serve immediately and enjoy!


Carrot and Zucchini Bread

This Carrot and Zucchini Bread hits the spot! It makes a great grab-and-go snack or breakfast. It freezes well too!

Carrot and Zucchini Bread

  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon grated nutmeg
  • 1½ cups sugar
  • 3 eggs, beaten
  • 1 cup vegetable oil
  • 1 cup grated zucchini
  • 1 cup grated carrot
  • 1 cup chopped walnuts

  1. Preheat oven to 350 degrees F.
  2. Sift together, flour, baking powder, baking soda, salt, cinnamon and nutmeg in a large mixing bowl. Add the sugar and blend.
  3. Mix the eggs with the oil and add that to the
  4. flour mixture, mix again.
  5. Mix the zucchini, carrots and walnuts, add and mix.
  6. Put this in 2 greased loaf pans and bake for approx 50 minutes or until done in the center.


Root Vegetable and Romanesco Breakfast Hash

Root Vegetable and Romanesco Breakfast Hash
Recipe type: Breakfast/Brunch/Anytime because it’s amazing

  • 4 slices bacon, cut into ½” pieces (optional)
  • ½ yellow onion, diced
  • 2 red potatoes, cut into ¼” cubes
  • 1 small or ½ half big head of romanesco, cut into small cubes
  • 1 scarlet turnip, cut into ¼” cubes
  • 1 red beet, cut into ¼” cubes
  • 1 carrot, cut into ¼” cubes
  • 1 small or ½ medium sweet potato, cut into ¼” cubes
  • 1 clove garlic, finely minced
  • salt and freshly ground black pepper
  • 2 eggs, poached

  1. In a large saute pan over medium-high heat, cook the bacon pieces until crisp. Use a slotted spoon to remove and reserve the bacon, leaving the bacon drippings in the pan (if you are skipping the bacon, use butter, Driftless Sunflower Oil or olive oil instead of the bacon drippings).
  2. Add the potatoes, carrot, turnip, beet and sweet potatoes and simmer until slightly tender and brown, about 15-8 minutes.
  3. Stir in the onions, cook for 2 minutes, then add in the broccoli and the garlic. Cook for 2 minutes.
  4. Add in 1 tablespoon of water and cover. Let cook for 3 minutes. Check to make sure that the potato is cooked through.
  5. Add the cooked bacon pieces back into the pan and season with salt, pepper.
  6. To top off your hash, try a poached egg. We usually don’t start the eggs until the hash is done. You can turn off the burner and the hash will stay warm enough in the time it takes to poach your eggs. Serve a poached egg on top of a plate of hash and perhaps a bloody mary on the side and you’ll have the best Sunday ever.


Organic Tomato Potato Galette

Tomatoes and potatoes make a great pair – and not just because their names rhyme, their scrumptious flavors compliment each other in every way. We hope you love this Organic Tomato Potato Galette recipe just as much as we do!

Tomato Potato Galette
Recipe type: Main Dish
Serves: 6

This recipe was originally posted by CSA member Andrew and comes from It looked (and tasted) too good to not share with everyone. This recipe was created by Dani Lind of Rooted Spoon Culinary
  • 5 medium red potatoes, washed & grated
  • ¼ teaspoon salt
  • ¼ teaspoon coarse black pepper
  • 3 cloves garlic, minced
  • 1 teaspoon chopped fresh thyme or ½ teaspoon dried thyme
  • 1 tablespoon white wine vinegar
  • 1 large egg
  • 3 tablespoons Drfitless sunflower oil or olive oil
  • 3 large firm very ripe tomatoes, sliced
  • 3 ounces gorgonzola or 3 ounces chevre cheese or 3 ounces feta cheese, crumbled
  • 10 whole basil leaves, cut ¼ inch strips

  1. Preheat oven to 400 degrees and place the rack in the lowest position.
  2. Place potatoes in a strainer and press with the back of a spoon to remove all the moisture.
  3. In a medium bowl, combine the potatoes, salt, pepper, garlic, thyme, vinegar, egg and two tablespoons of the olive oil.
  4. Pat the mixture into a well-oiled 9-inch pie plate.
  5. Bake for 30 minutes. Remove from the oven and brush the crust with the remaining oil.
  6. Arrange tomatoes in concentric overlapping circles on the potatoes.
  7. Sprinkle with cheese and basil. Season with salt and pepper to taste and return to the oven.
  8. Bake for 15-20 minutes until the cheese is light brown and bubbly.
  9. Remove and allow to cool for five minutes before cutting into wedges.

Check out other great recipes from Driftless Organics.

Driftless Organics CSA farm delivers CSA boxes full of wholesome, fresh & organic produce to the Twin Cities, Madison and locally to Viroqua, LaCrosse & Prairie du Chein. Click HERE for more information.


Organic Savory Chard Pie

Breakfast? Lunch? Dinner? This Organic Savory Chard Pie hits the spot!


Savory Chard Pie
Recipe type: Main Dish

This recipe was created by Dani Lind of Rooted Spoon Culinary
  • ⅔ c. chopped onions, scallions, and/ or garlic scapes
  • 1 bunch Swiss chard, stems & leaves separated & coarsely chopped
  • 3 large eggs
  • 1 c. milk or ½ & ½
  • 1 Tbsp sunflower oil
  • 1 pie crust (unbaked)
  • 1 c. cheese, grated (Swiss, Gruyere, Cheddar, Gouda, etc.)
  • 1 Tbsp. fresh herbs (parsley, dill, thyme, etc.)
  • salt & pepper to taste

  1. Preheat oven to 400 degrees.
  2. Saute onion/garlic in oil for a minute.
  3. Add chard stems & saute for a few minutes, until softened.
  4. Add chard leaves & saute while stirring until just wilted.
  5. Remove from heat. Beat eggs, milk, salt, & herbs.
  6. Spread chard mixture on bottom of crust. Top with grated cheese.
  7. Pour egg mixture over the top.
  8. Bake for 30-40 minutes until top is slightly browned & center is firm.
  9. Serve hot or cold.


Check out other great recipes from Driftless Organics.

Driftless Organics CSA farm delivers CSA boxes full of wholesome, fresh & organic produce to the Twin Cities, Madison and locally to Viroqua, LaCrosse & Prairie du Chein. Click HERE for more information.

Savory Sweet Potato Pancakes

Savory Sweet Potato Pancakes
Serves: 5

  • 3 cloves garlic
  • 1” piece of ginger
  • 1 tsp. whole coriander seeds
  • 1 medium onion, quartered
  • 1 large or 2 medium sweet potato (apr. 1 lb.), peeled or unpeeled
  • 4 eggs
  • ¼ c. all-purpose unbleached flour
  • 1 Tbsp. Driftless Sunflower or olive oil
  • 1½ Tbsp. salt
  • black pepper to taste
  • freshly grated nutmeg to taste
  • ¼ c. additional oil for frying

  1. Preferably in a food processor, mince garlic & ginger with coriander seed.
  2. Add quartered onion & pulse until onion is minced.
  3. Take out chopping blade & insert grating attachment. Grate sweet potatoes into processor bowl with the onion mixture.
  4. In a separate bowl, whisk eggs, flour, oil, salt, pepper, & nutmeg.
  5. Stir in sweet potato mixture until well mixed.
  6. Heat about 1 Tbsp. oil in a cast iron or non-stick pan until a drop of water sizzles when flicked into pan.
  7. Reduce heat to medium. Spoon 2 heaping tablespoons of batter into pan for each pancake.
  8. Fry about 2 minutes on each side, until nicely browned & crispy.
  9. Drain onto a paper towel lined platter (you can keep them warm in a 250 degree oven while you make the rest if you wish) & repeat process until all the batter is gone, adding a bit of oil to the pan before each batch.
  10. I like to serve with creme fraiche & apple chutney. Makes approximately 15 pancakes.