Everything here was from the last couple shareboxes to arrive in the Winter Season (though we’re bound and determined around here to consider it SPRING): eggs, a wee red onion, portabellos, an aged, gouda-style cheese, chives, and the crown jewel, a bag of dandelion greens.

So many CSAers I know don’t bother with the “weed greens”—but with levels of Vitamin A, potassium, calcium, and iron that blow away wimpy, “nutrient-dense” foods like broccoli, dandelion greens deserve a spot in your spring rotation.

Usually, I just rinse, dry, and toss the early, tender pickings atop a salad (I love the slightly bitter, peppery zip), but my fridge space is at a premium just now, so when I put my greens-dominant CSA haul away Tuesday night, I maximized space by cooking the dandies ahead of time. After a quick blanch (drop them into boiling water for 2-4 minutes, depending on their size), drain, and squeeze, I had to find fridge room for just a fist-sized bundle instead of a whole bagful.

That’s a technique to keep in mind as we get into the spring/summer CSA season, when the bags of spinach and kale and collards and mustards and-and-and are bigger by size and by count.

Sealed into a tiny glass jar or wrapped in Saran, the greens’ll be good for up to a week, ready for you to swirl into simmering beans, tuck under a seared piece of fish, ribbon among pasta, or accent eggs.

Dandelion-Mushroom Frittata

Serves two, and is just as good at room temperature as it is right out of the oven, so it’s happy riding along in your lunchbox or gracing a brunch buffet. Easily scales up; just use more of everything—and a bigger pan.

• 4 eggs
• 1 bunch of dandelion or other greens, washed, trimmed, and either blanched or sautéed
• 1 portabello cap (or handful of other mushrooms), roughly chopped
• half a small onion, roughly chopped
• olive oil and/or butter
• small handful of grated cheese (I prefer something nutty here)
• salt and pepper
• chives

Preheat oven to 350°.

Heat a dab of butter and/or a glug of olive oil in a smallish sauté pan or skillet over medium flame. Add the onions, and cook for 2-3 minutes, until they start to soften. Add the mushrooms, and let them do the same. Season with a pinch of salt and a few grinds of pepper. Roughly chop the greens; add them to the pan, as well.

In a small bowl, lightly beat the eggs (you can add a splash of milk or cream if you want). Add the egg mixture to the pan, and use a spoon to evenly distribute the veggies. Reduce heat to low, and let it cook until the eggs are just shy of set (should be roughly 5 to 7 minutes). Resist the urge to stir or swirl; just let it hang out, undisturbed.

Sprinkle the grated cheese across the top, and finish your frittata in the oven for a few minutes, until the eggs are fully set and the cheese has melted.

Garnish with snipped chives.