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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Summer squash are still going strong but it's also time for winter squash. The main difference between these two is that winter squash generally has a thicker skin and can be stored without processing well into the winter months, if properly cured. Summer squash is usually harvested before the seeds are fully ripe, and it doesn't store well unless dried or otherwise processed. For example, zucchini is a summer squash, and butternut and acorn squashes are winter squash. Sanctuary Farm & Rest House generally grows green zucchini, sugar pie pumpkins, and two other winter squash each year. Acree Produce Farm generally grows yellow zucchini. This recipe works best for delicata, butternut, or acorn squash. Preheat oven to 375F and lightly grease a large rimmed pan.
Each medium sized squash will serve two people, so bake as many as you need. (They are okay leftover but best fresh out of the oven.) Larger squash may serve three or four people. Cut off the stem and blossom ends of the squash by just a little bit. Then carefully slice the squash in half lengthwise. Scoop out the seeds (you can roast them later, or feed to chickens/pigs.) Place each half cut-side down on the greased pan. Place the pan in the oven and bake for 30-45 minutes. When the squash can easily be stabbed through the skin with a fork, it is ready. Serve with a dab of butter or honey, or a pinch cinnamon, nutmeg, or salt, or a combination of those. Enjoy! |
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