After months of frozen or canned vegetables, and vegetables trucked in to the grocery store, it sure tastes great to eat something picked just hours ago (or even minutes!) from the garden. Some of us planted garlic back in November, and eagerly watch for garlic scapes to harvest. Some of us planted onions a few weeks ago, and pick green tops while we wait for the onions to bulb. And some of us are lucky enough to have kale, lettuce, lambs-quarters, radishes, and chard coming ready.
This easy quiche recipe can use many kinds of spring veggies. Crustless Spring Quiche (adapted from Simply in Season by Lind & Hockman-Wert) Place the following ingredients in a greased 10” pie pan or casserole dish: 2 cups of green vegetables, coarsely chopped (e.g. kale, spinach, broccoli, lambs-quarters, radish greens, snap peas, or chard) ½ cup shallot, onion, or green onion, chopped 1-2 cloves garlic, minced 1/3 cup grated cheese (we like sharp cheddar for this) ½ cup chopped cooked ham or summer sausage (optional) Then mix together: 1 ½ cup milk ¾ cup baking mix (pancake mix works, or we often have dry ingredient kits at the market) ½ tsp salt ¼ tsp ground black pepper 3 eggs Pour the milk & egg mixture evenly over the vegetables. Bake in a preheated oven at 400F until a knife inserted into the center comes out clean, about 30 minutes. Let it stand a few minutes before serving. This serves 6 as a side dish, or 4 as a main course, and goes well with salad, cornbread, soup, or toast on the side.
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Enjoy these three tomato recipes from our vendors: Simple Crustless Quiche
submitted by Sanctuary Farm & Rest House, adapted from Simply in Season cookbook Preheat oven to 400°F. 2 cups chopped zucchini 1 large tomato, chopped 1/2 cup lambsquarters or spinach 1 medium onion, chopped 1/3 cup grated cheese (parmesan, cheddar, monterey, whatever you like) Scatter the above in a greased 10” pie pan or casserole dish. Then take 1 1/2 cup milk, 3/4 cup pancake mix, 1/2 tsp salt, 1/4 or more tsp pepper, a pinch of dried or fresh rosemary, a pinch of oregano, and 3 eggs. Mix thoroughly until smooth, and pour over the vegetables in the pie pan. Top with a sprinkle more of cheese of your choice. Bake in preheated oven at 400°F until knife inserted in center comes out clean, about 30 minutes. Let stand a moment to cool a bit before serving. Great for breakfast, with bacon or on its own; paired with salad for a light lunch; or as a side dish for supper. Quick and Easy Salsa submitted by Holston Heritage Farm L.L.C. 4 cups chopped fresh tomatoes (1 3/4 pounds) 1/3 cup chopped white or sweet onion (half medium onion) 2 medium cloves garlic (2 teaspoons minced) 1 to 2 medium jalapeño or serrano peppers, with stems, membrane and seeds removed 1 cup chopped fresh cilantro juice from 1 to 2 medium limes 1/2 teaspoon fine sea salt, plus more to taste Blend all ingredients together in food processor. Use pulse option if chunkier salsa desired. Chill and serve. (Better if sits at least 30 min before serving. Keeps a week in refrigerator and only gets better tasting as flavors blend.) Tomato Snack* submitted by Glenn Clark, the Honey Bee Handler Pick the freshest and ripest tomato you can find. Take a bite and then sprinkle some kosher salt in the spot you took the bite. Take another bite in that same spot. Continue this process until you have eaten the whole tomato. *If you are not familiar with this recipe, you may need some napkins depending on the juiciness of your tomato. ;-) |
AuthorRecipes are contributed by our farmer-members. Archives
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