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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Some customers were lucky to get one of these limited vegetables in their Mixed Produce Bags last Tuesday and inquired about the odd looking “sputnik” veggie.
This is Kohlrabi, aka a German Turnip. Kohlrabi in German means “Cabbage Turnip”. And that's exactly what it tastes like, cabbage and turnip together without the heat or zip of a turnip. The bulb, stems, and leaves are all edible. Some of us peel the bulb before eating as it can be a little tough. Kohlrabi is delicious freshly sliced and eaten raw with your favorite ranch or sour cream dip. You can also roast it just like a root vegetable, cut it up and cook it with some butter and salt like turnips, or saute it in a little bit of your favorite oil with other veggies for a stir fry. The bulb takes quite a bit longer to cook than the leaves, so we chop it and cook that first, adding the chopped leaves at the end. AND you can grate them and use your favorite slaw recipe! So if you are purchasing a mixed produce bag and find one of these foreign looking vegetables, consider yourself lucky! Roll up your sleeves and try out some recipes in the kitchen or out on the grill. From the kitchen of Sanctuary Farm & Rest House
Serves 2+ (adjust for however many you need) INGREDIENTS (per 2 people)
DIRECTIONS
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AuthorRecipes are contributed by our farmer-members. Archives
May 2022
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