When I started these posts, I was a little worried about having enough content. After my first two or three entries, however, I now struggle with CUTTING enough content to avoid overwhelming our reading friends with too much information! This week was certainly another struggle. Included in today’s post will be information about the bargain eggs at St. Francis of the Woods on Highway 33, the opening of the Edmond Farmer’s Market and some treasures I found there, a beautiful olive oil, tea and vinegar shop in Edmond, broccoli and why it bolts, and…101 ways to cook with spinach. Okay, I’m joking about the spinach – I’m just sharing one way. If I were going to write a book on 101 ways of anything right now, it would be, “101 ways to pack 12 gallons of cleaned lettuce in your refrigerator.” We’ll get to that. But first, my journey to St. Francis of the Woods…
Now, the reason I took you here is to simply make a point. The locavores in California tell me fresh eggs off farms sell for $5.50 and $6.00 per dozen out there. However, you COULD pay close to that right here at our farmer’s market in Oklahoma. And, even local farms like the one I highlighted when making the omelet a few weeks ago was being resold, and was $3.50 per dozen. At $2.00 per dozen, the eggs at St. Francis of the Woods represent the true “local sharing, kinder and gentler” price. This is why I generally purchase from them, and buy around four dozen at a time. I share with my neighbors, and I treasure little secrets like this that help keep my food budget manageable.
Now, if you’re up for experimenting, finding some “Made in Oklahoma” local recipes and meeting people or trying new things, then the Farmer’s Market is certainly the way to go. Having so many producers in one spot is great. The Edmond Farmer’s Market had their opening weekend this past Saturday and of course I had to stop by:
So, what to do with all this lettuce and spinach? Well, it’s time to give a few friends the “gift of lettuce,” that’s for sure. The spinach is another matter. I can freeze it and cook things with it that can also be frozen. My choice today was quiche because I didn’t have much time. I make quiche about twice each year but make several at the same time so I can freeze them. They’re so perfect for breakfast, lunch OR dinner, and go nicely with sides of veggies served either hot or cold. Tonight I’ll share with you a quick and easy recipe to make a version of Quiche Florentine (w/spinach) and also one I’m dubbing Italian To-Die-For Quiche.
True confession number one: I purchased Pillsbury ready-to-use refrigerated crusts. I hate paying $3.00 for an item that would cost .50 to .75 to make, but I was out of my special shortening (with a percentage of lard in the mix) and I don’t really use shortening for any other purpose. I DID have a box of back-up crusts in the freezer.
The first recipe includes the following ingredients (for the spinach-bacon version): six eggs, 1/4 c. half n’ half, one diced fresh green onion, 2 c. spinach sauteed, 1 c. shredded sharp cheddar, ground pepper. Just prep your ingredients (the bacon and the spinach), then throw everything into a bowl, mix really well, pour into your pie shell and bake at 350 degrees for about 35 minutes. Cook longer or shorter depending upon your preference for the color of the crust and top. Here are a few shots of my building task on this recipe (click on any to see a larger view):
Where is the final product? Below. But first let me tell you about my Italian To-die-for Quiche. I forgot to show you my beautiful purple asparagus I purchased at the Farmer’s Market from Gully Hopper Farm’s owner, Marilyn Hannigan. So tender!
So here is the recipe for this quiche: Six eggs, 2 oz crumbled Feta Cheese, 3/4 c. shredded Italian cheese blend (or any one of the five cheeses – such as mozz, parm, romano, etc.), 3 stalks of purple asparagus diced, the rest of my leftover Cordero Farms Sweet Italian lamb sausage from two weeks ago (I TOLD you…, if it smells good – I use it! – it smelled great), five minced basil leaves, three cloves of garlic minced, one half of a green onion chopped, and ground black pepper. I didn’t use 1/2 and 1/2 because there was so much dairy already in this recipe. That decision worked out just fine. Here are a couple photos of the building process for this quiche:
I had so many things on my list to write about I couldn’t decide what to leave off. Here is a short tidbit I’ll just share with you without rehashing my conversation. A place called “W Bar M” sells Wild Boar meat. THIS I need to check out. You can too if you’d like. Simply visit: http://www.okcmetro.locallygrown.net/ and their items are for sale on that site. I need to find a decent priced, locally grown bacon and I think I may just try wild boar bacon – why not?
Finally, just for fun I’m sharing this photo with you to close out this post. My daughter and I were gathering sheep shower to eat while outside (we never get enough to bring in for salads), and while she was picking through some of hers, she found this tiny formation of insect eggs on the bottom of a leaf. Word to the wise – always check before you put something in your mouth…AND, you never know where you’ll find beauty next. Rylee’s fingernails are stained from applying hair color to her clients at her school…beauty there, and beauty here. Have a great week…and if you have time, give someone you know or love a little quiche!