May 27

Thanks to the steady rain this week, the greens are vibrant and the soil is dark with moisture.  Is the rain responsible for the puppies’ sudden resemblance to miniature polar bears as well?!

The beds are flourishing with pac choi, spinach of all kinds, lettuces, chives, and swiss chard standing on a spectrum of stems.  As we prepare for an entire season of goodness, we continue to make soil blocks, seed, transplant, prep beds, weed, monitor crops, feed animals, and collect eggs.  Never a dull moment… and now, harvesting is on our ‘to-do list’!

We look forward to seeing you for your first share pick-up between 3pm and 6pm this coming Tuesday the 28th and Friday the 31st.  We think you’ll enjoy what’s in your basket, which will include spinach, fresh thyme, shallots, and chives.  Try this recipe for Spinach and Shallot Quiche with Buckwheat Crust posted below the photos!

Last chance to join-in on the delicious fun:  2013 Milkweed Farm CSA Application

Spinach and Shallot Quiche with Buckwheat Crust
3 Large Eggs
1 ½ cups heavy cream
¼ teaspoon nutmeg
½ teaspoon fresh thyme
Freshly ground black pepper to taste
2 tablespoons butter at room temp.
½ cup chopped shallots
¾ cup buckwheat groats (also called Kasha)
8 oz. fresh spinach chopped (about 4 cups)
6 oz. sharp Cheddar cheese coarsely grated

1. Preheat the oven to 350 degrees
2. 2. Combine eggs, cream, nutmeg, thyme and pepper in a bowl and set aside.
3. Using your fingers, smear 1 tbs. of the butter over the bottom and sides of a 9 inch pie plate (we use a cast iron skillet here at the farm).   Pour the buckwheat groats into the pie plate, and turn it while holding it at a tilt to coat the side and bottom with the groats.
4. Melt the remaining 1 tbs. butter in a skillet over medium-low heat.  Add shallots until light brown.  Add the spinach and sauté, stirring until it has wilted.   Just a few minutes.
5. Gently distribute the spinach and shallots over the bottom of the pie plate without disturbing the buckwheat.  Sprinkle half of the grated cheese over the spinach.
6. Beat the egg/cream mixture thoroughly with a whisk or beater until it is uniform but not foamy.  Carefully pour the mixture into the pie plate , and top it with the rest of the cheese.
7. Bake until the center is firm and the top is rounded and golden brown, 45 to 50 minutes.  The quiche is done when a knife inserted into the center comes out clean.  Let the cook quiche sit for 5 minutes or so.   Serve with a salad of Bibb Lettuce or Totsoi, or both together.

Shallot and Fresh Herb Vinaigrette
Makes about ½ cup
1 medium sized shallot, peeled and coarsely chopped
½ tsp. sea salt
Freshly ground black pepper to taste
2 tbsp. white wine or apple cider vinegar
½ cup extra virgin olive oil
½ tsp. fresh thyme or chives
Whisk or blend all together.   I love using my immersion blender for salad dressing!

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