Today in the garden I pulled up the last of the spinach, broccoli and arugula, and planted carrots, climbing beans and mustard seed under the tomato plants.
Our weather is unusually pleasant: dry, clear, breezy and not too hot, so I found myself enjoying the garden in the noonday sun, not besieged by biting flies. Some years I’ve felt there was no way to keep up with the weeds. this year, better bed prep and garden fabric paths has made a huge difference. Pulling the occasional crabby or cracky grass is easy.
The crop dujour is the Rainbow Lights chard: huge rippled leaves of juicy green with stems that are red, pink, yellow or white. Yesterday faced with an excess of chard and eggs I made two lovely quiche that are even better reheated for breakfast.
Swiss Chard Quiche
2 pie crusts (I love the pillsbury ones in the red box!)
1/2 large sweet onion
BIG bunch of chard, stems diced and leaved shredded
2T each butter and olive oil
1/3 c heavy cream
12 eggs (I used 6 guinea eggs and 6 hen)
1 c shredded cheese (cheddar, gruyere, mozzarella)
salt and pepper
- prepare pie crusts
- preheat oven to 400f (205c)
- whip the eggs and cream, adding the seasonings
- dice onion and saute diced chard stems and onions in butter and olive oil, over high heat until beginning to brown. layer leaves over top, allow to wilt.
- fill the bottom of the pies with onion-stem mix, layer leaves on top.
- pour egg-cream mixture over the vegetables
- sprinkle cheese on top and bake about 30 minutes until golden brown and firm.
This recipe will work fine with spinach or other leafy greens.
Food Revolution Day is a chance for people who love food to come together to share information, talents and resources; to pass on their knowledge and highlight the world’s food issues.
Jamie Oliver’s foundation has created this event to inspire us all to take action to improve our food situation.
All around the globe, people will work together to make a difference. Food Revolution Day is about connecting with your community through events at schools, restaurants, local businesses, dinner parties and farmers’ markets. We want to inspire change in people’s food habits and to promote the mission for better food and education for everyone. read more at foodrevolutionday.org
Celebrate the Bounty of the Garden!
Alas, I am busy all day on the 19th, but I’ll keep celebrating in May AND June while the garden is lush and bountiful. My particular passion is to share my love of vegetables and how to enjoy them.
We all “know” in our heads that we “should” eat more vegetables and less foods of the type that cause illness and obesity. Yet how much have we really changed our behavior? What if you were excited about vegetables, and knew you could prepare them in meals that you looked forward to?
I meet people who don’t really enjoy cooking, or who haven’t developed some of the important skills you need to prepare fresh food well. I would love to share some ideas and recipes and inspiration to help everyone make eating healthful vegetables a central part of their diet.
So, tell me what you love, and hate, about veggies! And I’ll do my best to inspire you to try something new.
Viva la Revolution!