The greenhouse is filling up as we start many of the summer crops: tomatoes, eggplants, and peppers. We will start more flowers and succession crops this week. We are also hoping to plant some perennial flowers before the rain. Unfortunately the fields will not be dry enough to till before the rain but as the days lengthen, the soil warms faster and hopefully we will be able to plant soon.
This week's pick list:
- Chard
- Radish
- Turnip
- Green garlic
- Winter squash
- Celery
- Ground beef
Quiche with herbs and goat cheese, adapted from nytimes.com
- Short-crust dough (see recipe), rolled and chilled in a 9 1/2-inch tart pan
- 3 large eggs
- 1 and 1/4 cups half-and-half
- ½ teaspoon kosher salt
- Black pepper, to taste
- ½ teaspoon grated lemon zest
- 1 teaspoon chopped fresh thyme
- 2 tablespoons chopped green garlic
- 1 teaspoon chopped sage
- 4 ounces fresh goat cheese, sliced into 1/4-inch rounds
Bake prepared dough at 375 degrees for 15 to 20 minutes, until lightly browned. Patch any small holes with leftover dough. Cool.
Make the custard: in mixing bowl, beat eggs. Whisk in half-and-half, salt, pepper, lemon zest, thyme, green garlic, and parsley. Set aside.
Set tart pan on a baking sheet. Spread goat cheese slices evenly over bottom of pastry. Beat custard once more and carefully pour into shell. Bake at 375 degrees for 30 to 35 minutes, until top is golden and custard is set. Cool for 10 minutes. Serve warm or at room temperature.