Farmer's Marketing: March 1, 2008

Market Haul

We got back from our big tropical trip late on Leap Day Friday (February 29).  Since I missed a couple of weeks, plus hadn't had any satisfactory farmer's marketing on our trip,  I was determined to make it to the Farmer's Market on Saturday. It was a bright blue and white winter day and I'm happy to report that my enthusiasm was justly rewarded.  


Probably the biggest news was a new vendor with GREENS at the market. Goetz Farm, which has the absolute loveliest flower bouquets in the summer, was there with hoophouse spinach and salad mix. As you can see from the photo of my market haul above, they look pretty great.  The spinach especially was wonderful. 


I made a batch of scrambled eggs with that spinach, and some goat cheese and tarragon that I thought was some of the best scrambled eggs ever.  Continuing in that vein a couple of nights hence, we had one of my favorite winter  dinners: quiche. Since we have Michigan eggs, spinach, bacon, milk, cheese, butter, onions and flour, quiche is also a good "locavore" dish for winter.  


After a trip with lots of greasy and usually questionable on-the-road foods, homemade food is more satisfying than a completely shoveled driveway. After a long trip, I need to get myself into the kitchen with little housewifely tasks to get my brain feeling like I'm home again. Making a quiche sets you right. 



Homecoming Quiche


1 unbaked pie crust (if I'm lucky, I have homemade pie dough or a frozen homemade crust in the freezer. Often, all I have is a whole wheat frozen crust from the Co-op).


FILLING

1 C. gruyere cheese (grated)

1 largish onion (chopped fine, sauteed until golden)

1/2 lb. bacon (cut into small slices, fried until crisp, drained)

1 bunch spinach (washed, steamed, squeezed dry, and chopped)


CUSTARD

3 eggs

1 1/2 C. milk (perhaps a little less if it's a smallish pie crust)

1/2 t. nutmeg

salt and pepper


Prepare each of the filling ingredients and put them into the crust in the following order: cheese, onion, bacon, spinach.  Whisk together the custard ingredients and pour (gently) over the filling. Bake at 350º for 45 minutes to 1 hour - until center is no longer jiggly, but just barely.  


We had this quiche with a salad (the other greens from Goetz Farm) and the very last of my storage vegetables from Tantre, a big acorn squash baked with the quiche.  Smelling real food in my kitchen again and taking it golden and steaming hot out of the oven made me happy to be home. 


I have read that jet lag is the time it takes for your soul to catch up with your body when you've covered a long distance.  This kind of dinner gets your soul on the express train home. 


Copyright 2011 - The Farmer's Marketer