2 pounds Veggie Box potatoes (all from this week)
Salt and pepper to taste
Veggie Box sorrel
Veggie Box ramps
Olive oil or butter for the baking dish
4 eggs
1 ½ cups milk (2 percent)
3 ounces Gruyère, grated (3/4 cup)
1 ounce Parmesan, grated (1/4 cup)

2 pounds Veggie Box potatoes (all from this week) 4 eggs 1 ½ cups milk (2 percent) 3 ounces Gruyère, grated (3/4 cup) 1 ounce Parmesan, grated (1/4 cup)

Gently boil potatoes for 20 minutes, or until tender all the way through but firm enough to slice. Drain, return the potatoes to the pan, cover and let sit for 15 minutes. Remove from the pot and using a towel to grip the potatoes if they are too hot to handle, slice about 1/2 inch thick, or if you prefer, dice. Transfer to a large bowl. Meanwhile stem and wash sorrel leaves. Heat a wide skillet over high heat and add the sorrel, in batches if necessary. Stir until sorrel has wilted in the liquid left on the leaves after washing. The color will go from bright green to drab olive and the sorrel will melt down to what looks like a purée. When all of the sorrel has wilted, remove from heat and chop medium-fine. Transfer to bowl with the potatoes, toss together and season with salt and pepper. Preheat oven to 375 degrees. Oil a 2- to 2 1/2-quart baking dish with olive oil. Mince ramps and add to potato mixture. Beat eggs in a medium bowl. Add salt to taste. Whisk in milk. Add to potatoes and sorrel and stir well to distribute sorrel evenly throughout the mixture. Stir in cheeses and freshly ground pepper, and scrape into the baking dish. Bake 45 minutes, or until set and the top and sides are nicely browned. Remove from the heat and allow to sit for 10 minutes or longer before serving.