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Summer/Fall Week #17

Posted 9/26/2014 8:56am by Hannah.

IN THE SHARE THIS WEEK: 

Acorn Squash, Potatoes, Yellow Beans, Onions, Leeks, Carrots, Bell Peppers, Broccoli , Tomatoes, Lettuce, Kale,  Salad Mix, Hot Peppers 


UPCOMING EVENTS: 

Farm Breakfast Oct 4th (8-11am): Stop by for a farm-sourced nutrient-dense (and delicious) farm breakfast (1st Sat of every month, Apr.-Nov.). Proceeds benefit our Community Fund.


FARM NOTES:

PLEASE SEE BELOW FOR MID-SEASON SURVEY RESULTS! THANKS VERY MUCH TO THOSE WHO RESPONDED.

It truly feels like fall this week. Gorgeous blue skies, a near constant breeze, turning leaves and brisk morning temperatures. This week we began bringing in winter squash and sweet potatoes. You may wish to let your squash sit out for a while to cure a bit and seal in their sweetness. You’ll start seeing sweet potatoes next week.

We thought you’d enjoy seeing a few photos from around the farm this week… 


 

RECIPE: 
Broccoli Tomato Quiche
1 pie crust of your choice
2 stalks fresh broccoli
5 slices provolone cheese
6 eggs
1-1/2 cups half and half
1/4 cup grated Pecorino Romano
1/2 tsp.salt
1/2 tsp. pepper
1/4 tsp. cayenne pepper
1/4 tsp. nutmeg
1 medium tomato, sliced
1/2 grated cheddar cheese
Preheat oven to 375 degrees F. Place pie crust in pie pan. Prick bottom of crust with a fork. Place a piece of aluminum foil inside the crust and bake until lightly golden, about 20 minutes. Let cool slightly.
While crust is baking, blanch broccoli florets in boiling, salted water for 4 minutes. Drain and rinse with cold water.
Layer slices of provolone cheese in the bottom of the crust. Arrange broccoli florets on top of cheese.
Whisk together eggs, half and half, Pecorino Romano, salt and pepper, cayenne and nutmeg. Pour into pie crust. Top with sliced tomato and cheddar cheese. Bake until eggs are just set, 35-40 minutes. Serve warm or at room temperature.