Farm Share – Week 1Posted: May 25, 2011
Pecorino Spinach Quiche
I love New Jersey produce, especially from the Delaware Valley area in the north-western part of the state. The end of summer corn and tomatoes here are unsurpassed, even world-famous. So this year, my husband and I joined in the Community Supported Agriculture (CSA) movement. Essentially, locals buy a small share of a farm and receive weekly boxes of fruits, vegetables, flowers, even eggs. Depending on the size of your household, you order either a full- or half-share. You pay in advance for about 6 months of produce. The farm benefits from a consistent stream of financial support and a demand for their produce, while the buyers get super fresh, local fruit and veg, rare heritage seed blends, and a direct connection to those growing the food we eat.
Our Farm Share runs from the end of May to the end of November, with our last box coming the week of Thanksgiving. Each week, you’ll hear about what we found in our box, my menu for the week, and one or two recipes.
WEEK ONE BOX
2 bunches spinach, 1 head of red leaf lettuce, 1 head of romaine lettuce, 1 bunch asparagus, 1 bunch radishes, 1 box of strawberries, 1 bunch mint, 1 dozen eggs
WEEK ONE MENU
Maple Mashed Sweet Potatoes, Steamed Asparagus w/Mustard Crema, Gardein Scalloppini Finished in White Wine and Butter
Pecorino Spinach Quiche, Red Leaf Salad w/Pesto Dressing
Elaine’s “Big Salad” (mix of lettuces, scallions, radish, tomato, corn, cucumber, avocado, tahini dressing)
Scrambled Tofu, Garlicky Kale, Naan Bread
Quinoa, Roasted Shiitake Mushrooms Spinach Salad
WEEK ONE RECIPE
Pecorino Spinach Quiche, serves 4 (pictured above)
1 tablespoon olive oil or butter (or a mixture)
1 small onion, chopped
2 cloves garlic, minced
2 bunches spinach, washed well and roughly chopped
3 very fresh eggs
1 1/4 cup milk
1/2 cup grated Pecorino cheese (Pecorino Romano, Locatelli, etc.)
1 pre-made whole wheat pie crust (if frozen, defrosted)
Preheat the oven to 450 degrees. Heat the oil in a deep skillet. Add the onion and saute until translucent. Add the spinach and a 1/2 teaspoon of salt. Toss the mixture over on itself until spinach is well-wilted all the way through. Press any extra moisture out of the spinach mixture and set aside.
Meanwhile, lightly whisk the eggs in a large bowl. Whisk in the milk, cheese and salt and pepper to taste. Tip in the spinach mixture and mix well. Pour the quiche base into the prepared pie crust. Bake for 40 minutes. If center hasn’t set, bake another 10-15 minutes. If edges of crush brown too quickly, cover them in foil.