Freezing fruit is a great way to make sure you have local food around all year long. Plus, you can buy extra when it’s cheap at the farmer’s market and save some money. Last summer I froze peaches, strawberries, and blueberries. This summer I plan […]
Month: April 2011
I was going to depart from my usual snarky Tech Tuesday blog and talk about something that I like (whenever I figure out something that I actually like), but after today’s experience with AT&T, I decided to put off the non-snark until next week… Recently, […]
Our heirloom tomatoes are planted in their permanent pots on our deck. They’ve been there for about a week now and are doing pretty well. Hopefully they like their new home! Next year, I’d like to start them a few weeks earlier than I did this year. I think I’ll start the seeds indoors around the beginning of March. Since this was the first year I’ve ever started seeds, I didn’t know how fast they would grow and when they would outgrow their starter pots. Now that I’ve done it once, and I’ve got a pretty good idea of when we’re safely past the last frost, I think early March will be better timing for seed starting.
I also learn a new tip about cilantro. Ben and I both love cilantro (not everyone does – apparently it tastes like soap to some people!) so we like to have it around. When I’ve tried to grow it in the past, I’d never had good luck. But I talked to a farmer at the farmer’s market and I learned that it just goes to seed really quickly. If you keep it trimmed short, it will last longer, but still just doesn’t last as long as other herbs. It was good to find out that I’m not necessarily doing anything wrong. So this year, when the cilantro is past it’s prime, I’ll just have to buy another plant from the farmer so we have fresh cilantro through the summer.
Here is a super easy quiche recipe that Ben makes some times. It’s great for dinner with a salad or for brunch. We make the crust in our food processor using the recipe that came with it (okay, Ben does that too… the food processor is mostly Ben’s kitchen toy). You can find a recipe that works for you or you could buy crust if making it is too much. We’ll make a few balls of the dough for the crust at once and then put some in the freezer for later. I heard Jamie Oliver give a great tip for rolling out pie crust once. He said to roll the whole thing into a ball and then slice it into pieces of about the right thickness. Then you just place the slices in the pan and kinds of press them together so they become one pie crust. It’s much easier than rolling it out!
Here’s the recipe:
2 to 3 sliced mushrooms – put in the pie crust
2 to 3 handfuls of peas – put in the pie crust
4 eggs – beat together and then pour over the veggies in the pie crust
shredded cheddar – sprinkle on top
Bake at 350 for 25-30 minutes.
You can switch up the cheese or veggies, of course, in whatever combination you like. Follow the cooking directions for the crust if you buy it and the directions are different than here. We use peas right now because that’s what we have in the freezer, but because you can switch quiche up a ton of different ways, this recipe is a go-to for whatever veggie is in season that we have to use up.