As most of you have heard, there will be hot air balloons in the air over Dover-Foxcroft, this weekend. It's so exciting that our town has something so unusual, to add to it's ever growing attractions. The coordinators of the event have even painted a beautiful mural on the wall of Will's Shop and Save, and just last night there was a test run of a balloon (see photo.) Admission to the festival is only one dollar, and there will be lots of presentations, vendors, and booths set up. For more information visit: http://piscataquisballoonfestival.org/

Don't forget to stop by Dover Cove Farmers' Market, on your way to the festival. There will be lots of fresh farm goodies for you to snack on, during and after, a long day of balloon fun! Place your order online, by 7AM Friday morning, and you will only have to make a pit stop, which means more festival time!

This is the best time of year for greens and eggs. The chickens are getting out in the yard and eating lots of fresh greens themselves. This makes the yolks super yellow and rich with nutrients. The greens are at the height of their production,before the heat sets in and other fruit bearing plants start to produce. Frittata is a staple on a lot of farms, because you can throw almost any vegetable that you like into it. Here's a simple and great recipe to try at home. Courtesy of The New York Times

1 pound Swiss chard (any color), beet greens, or spinach, stemmed and washed thoroughly

Salt

2 tablespoons extra virgin olive oil

2 garlic cloves, minced

Freshly ground pepper

8 large or extra-large eggs

2 tablespoons milk

1. Heat a large pot of water over high heat while you stem and wash the greens in two changes of water. Fill a bowl with ice water. When the water comes to a boil, add a generous tablespoon of salt, and the greens. Blanch spinach for 30 seconds only, chard and beet greens for 1 minute, or until tender, and transfer to the ice water. Let sit for a few minutes, then drain, squeeze dry, and chop.

2. Heat 1 tablespoon of the oil in a 10-inch nonstick skillet over medium heat and add the garlic. Cook, stirring, until fragrant, 30 seconds to a minute, and stir in the greens. Cook, stirring, for about 1 minute, until coated with oil. Season to taste with salt and pepper and remove from the heat.

3. Beat the eggs in a bowl, stir in 1/2 teaspoon salt, freshly ground pepper to taste, the milk, and the cooked greens.

4. Clean and dry your pan and return to the stove. Heat over medium-high heat and add the remaining olive oil. Hold your hand above it; it should feel hot. Drop a bit of egg into the pan and if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture, scraping every last bit out of the bowl with a rubber spatula. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. Turn the heat down to low and cover the pan. Cook 8 to 10 minutes, shaking the pan every once in a while, until the frittata is just about set. Meanwhile, light the broiler.

5. If the frittata is not quite set on the top, place under the broiler, about 3 inches from the heat, for 1 minute, watching closely, until just beginning to color on the top. Do not allow the eggs to brown too much or they’ll taste bitter.

6. Remove from the heat, allow to sit in the pan for 5 minutes or longer, then carefully slide out onto a platter, or cut in wedges in the pan and serve.

Advance preparation:

The greens can be prepared through Step 1 or Step 2 several hours or even a day or two ahead. The frittata can be made a few hours or even a day ahead and served at room temperature. It does not reheat well.

Note: If you use bagged baby spinach for this, rather than blanching in a pot of boiling water, place the spinach in a bowl and cover with boiling water. Let sit for a minute, then transfer to a bowl of cold water, drain, squeeze dry and proceed with the recipe.

Yield: Makes one 10-inch frittata, serving 4 to 6