Today is the first full day of Spring and I got my first little harvest from the garden!
Microgreens thinned from the arugula and lettuce under the quick hoops (Baker Creek Seeds) and Egyptian onions (bulbs that I won last year from Anna and Mark at The Walden Effect):
Those went on our salad for lunch, and then more onions for a quiche for dinner:
Recipe adapted from "Spring Quiche Trio" in
Simply In Season
Crust:
2 cups shredded sweet potato
1 cup shredded turnip
3 tablespoons coconut oil
Mix together and press into a 9 inch pie plate. Bake at 425F for 15 minutes.
Add 1/2 cup shredded cheese to bottom of crust (raw colby cheese)
Brown 1/2 lb ground sausage in a skillet, then add the follow veggies to saute:
1 cup chopped broccoli
1/2 cup chopped onion
1/2 cup chopped green onion (from the garden!)
Saute for 5-10 minutes and then add 2 cups chopped fresh spinach (from Breezy Hill Farm!), cook until the spinach is wilted
Mix in a bowl:
4 eggs (from Penny and Sugar)
1/2 cup milk (fresh local milk)
1/4 teaspoon salt
Add the sausage/veggie mixture to the crust, then pour the egg mixture on top. Sprinkle another 1/2 cup cheese on top and bake at 425F for 15 minutes, then reduce to 350F and bake for another 25-30 minutes or until browned. Yum!
I'll leave you with some pictures of Jonathan and the Legos he got for his 4th birthday this week...it's been a long time but dad still enjoys playing with Legos too ;)
