We have embarked on another life style change. Instead of joining a golf club, we chose a farm membership! Sure, husband is a little disappointed, but having locally grown, organic vegetables is something we all can enjoy. I really don’t think this is much of a sacrifice for him. It if is, he can take one for the team. If we are going to make wise food choices, it must begin with fresh, locally grown food.
Our first purchase from Chickadee Creek Farm was spinach, ramps and garlic. All the veggies were very clean. Back in the day, spinach needed to be washed several times to remove all of the sand. Very happy that this was not the case. Ramps are a wild leek. I’ve never cooked with them before. Finding fresh garlic may not sound exciting, but after learning that all store bought garlic comes from China and knowing that they don’t have the best food practices, this was an important purchase.
The first thing I wanted to make was a fresh spinach quiche without the crust (frozen spinach is only acceptable in the winter, maybe). As far as I’m concerned, the only thing pie crust adds is calories, about 150 per slice. The other farm purchases are not in this quiche ( I’m searching for a ramps recipe).
Preheat 375 degrees, bake for 30-35 minutes
- 1/2 lb. fresh spinach
- 1 Tbs. butter
- 6 eggs
- 1/2 tsp salt & pepper
- 1/4 tsp fresh nutmeg
- 6 ounces Swiss and Monterey Jack cheese, cut up in similar sized cubes, no need for them to be uniform, in fact, I prefer it they aren’t
- 3/4 cup half & half (sometimes I don’t measure, may need more)
Clean the spinach, rinse well, saute with butter in a covered pan till wilted. In another bowl, combine the rest of the ingredients, then add the spinach. Pour mixture into a lightly greased pie plate. Bake till the top starts to turn golden brown and the quiche is firm to the touch.
Warning, this quiche will not taste like one purchased at the market, it will be far better! Also, a golf membership was not on the table, Husband is just as excited about Chickadee Creek Farm as I am!