These last few weeks the weather has been so pleasant! Feet of snow have melted. We had snow piles and drifts that were 8+ feet in height. Not anymore. Only a small remainder is left of the largest piles and drifts. That of course led to huge, muddy puddles that were the first destination of all the children playing outside at this house. Wet, muddy everything. Even so I'm so grateful for the beautiful weather and the chance for them to get out and get some sun and fresh air. It was much needed after the previous month of sub zero temperatures!
One thing that was discovered after all that snow melted, kale, spinach, and Swiss chard. The snow kept it nice and insulated all this time and there they were shining there happy green leaves at us in the dead of winter in a world of brown. What a glorious sight!
In the green house garden there are even new sprouts of spinach, coming up from the seed that was dropped from last years spinach. I love spinach. It is as good as a perennial when it so easily propagates itself like this. It is always one of the first things coming up in the garden. Oh, and I guess they say it is some kind of super food. Can't be underestimating the power of spinach! I highly recommend planting it. Always a great addition to soups, salads and quiche. And quiche is just what we made with all of our fresh picked greens. Such a blessing to have these fresh greens, nothing from the store compares!
Seeing as we are not big fans of pastry crust, I made a little different kind of crust. Think gluten-free bread bowl although not as thick. Use a 13 X 9 (3 quarts) casserole dish and pat the dough into place on the bottom and up the sides. Then place in the pre-heated oven and cook for 25 minutes or until slightly golden.
While the crust is cooking throw the peppers, mushrooms and onions in a frying pan and saute adding salt and pepper to taste. It is not necessary to precook the veggies but it really brings out the flavor. When you can start to smell the flavors add the greens. Stir a few times to combine then turn off the burner and set aside.
Crack eggs into a small mixing bowl and add milk, salt and pepper. Beat with a whisk until everything is combined. Now add the rice flour and whisk again until smooth. Set aside.
When the crust is done, place your tomatoes on a pan and broil them in the oven until they begin to blister and brown. Once they can be handled, arrange on the prepared crust.
Place the cooked veggies in the pan and spread into an even layer but do not compact. Sprinkle with cheese. Whisk the egg mixture one more time then carefully pour over veggies.
Bake in the oven at 350 degrees for 45 minutes or until set and beginning to brown. It may seem really juicy from all the veggies, just keep cooking it and it will firm up.
And there you have it, gluten free, veggie filled quiche, with fresh greens from our ND garden in February.
Happy, healthy, clean eating!
Veggie Filled Quiche with Gluten-free crust
*This crust is more bread-like than pastry like. My family loves it. We are not big on pie crust so this is what we use. It is kind of like a gluten free bread bowl crust.
Pre-heat oven to 375 degrees
2 cups rice flour
4 Tbsp coconut flour
3 Tbsp ground psyllium husk
1 1/2 tsp salt
1/3 cup oil
For the filling
8 large eggs
4 Tbsp rice flour
2 cups chopped bell pepper
2 cups chopped mushrooms
1/2 cup chopped onion
5-6 cups chopped greens
Roma tomatoes (I used about 20 frozen tomatoes from the garden, that was good but I think more would be even better)
1 1/2 cups chopped or shredded cheese
Rosemary is one of my favorite herbs. It complements such a variety of meats. We use it on lamb, beef, duck, chicken and turkey. When I smell it I instantly think of warm, spongy, focacia. Mmmmm.
This year I'm working on growing enough rosemary to offer it with our CSA baskets and to sell at our plant sale. Today I had a few more starts that were ready for planting.
It is very important that they have a good root system. The plant can't grow well if it doesn't have enough roots to nourish the foliage. The roots on these plants will allow the plants to start growing as soon as they are planted. These little plants already have little branches growing out of the main stem. They should be a nice bushy little plant in no time.
This is was my favorite focaccia recipe before we went gluten free. We may not be able to have it any more but you should so this is for you!
4-4 1/2 cup flour
1/2 cup warm water (about 105 degrees f)
1 teaspoon active dry yeast (make sure it is non-gmo!), or about a cup of pre-made sour dough starter
1 cup warm water, same as above
2 teaspoon salt
1 Tbsp. olive oil
Fresh rosemary and salt
1. To make the sponge, combine 1/2 cup warm water, 1/2 cup flour, and yeast. Mix until smooth then cover and let sit at room temperature overnight. Or if you are like me, and just decided you want focaccia and don't want to wait until tomorrow, wait at least a couple of hours, This time of rest is to allow the sponge to ferment and is what gives the focaccia it's unique flavor. So you need to let it sit for at least a couple of hours.
2. After your sponge has set, gradually stir in 1 cup warm water. The yeast is more active when it is warm but not too hot or you will kill it so make sure it is just warm. Add the salt and enough of the remaining flour to cause the dough to pull away from the edge of the bowl when you mix it.
3.Now lightly flour your work-space with any leftover flour and knead the dough until it is thick, smooth and eastic-y. I know that's not a word but that is what you want so just go with it. When you are done place the dough in a bowl that has been lightly greased with olive oil. Cover and let the dough rise until it is doubled in size.
4. Pre-heat the oven to 475 degrees F. Most recipes will tell you to turn the dough out on a floured surface again but I usually skip that part. I can't wait for the sponge to rest over night so I definitely can't wait any longer now that I'm so close to the finished product. I never really notice much of a difference doing it the two different ways so out with that step for me. The next part is very important though. You must be very careful when shaping the dough. You want to keep as many of those little air bubbles that have formed in the dough, in the dough. Place the dough on a floured baking sheet or pizza stone. Gently pull and press with your finger tips until the dough is about 1 in thick and round in shape. Then carefully make indentions every 1 in or so.
6. Brush with olive oil and sprinkle with coarse salt and fresh rosemary. Bake for 15- 20 minutes. Check after 7 min to make sure there aren't any giant bubbles forming. If so pop them with a sharp knife. When it is done cool on a wire rack.
Focaccia is best eaten warm so you don't have to wait to long here either. Mmmmm, enjoy that scrumptious focaccia with rosemary for us, oh, and yourself to of course.
Happy, healthy, clean eating!
What you are looking at is over 100 different varieties of fruits vegetable, cover crops and flowers! And this isn't even all of them. We order from several different companies as well as save our own seed. You are looking at the order from just one company.
Every year we study our favorite seed catalogs researching the best types and varieties of plants to grow in our climate and our unique growing conditions. Over the years we have found many reliable varieties that we continue to grow every year. We are very grateful to have found some real winners for this short growing season and our taste buds alike.
We have looked really hard for flavorful melons will be able to fully ripen in our short growing season. We are praying that the cantaloupe and watermelon we found this year will be the winning ticket. They do look very promising.
The fun begins! We will be spending the next few months starting plants for the garden and for our plant sale in June. This will be a great opportunity for everyone to come and meet us, tour the farm and get everything they need for a tasty garden and a beautiful yard. The sale is planned for June 4th. Please sign up for our mailing list to receive our monthly newsletter and you won't miss any updates or important happenings at Rolling Hills Farm.
Now you are free to go and dream about the overflowing baskets you will be receiving as a CSA member this season and all the delicious meals you will be making with them! Don't forget that when you sign-up and make your first payment before April 1st you will receive 10% off.
Happy, healthy, clean eating,
Hello, I'm Jaci. I love gardening and being outside in God's amazing creation. I'm passionate about whole foods and clean eating. I look forward to sharing my farming adventures and helping you reach your gardening goals!