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Spring CSA share

Sugar Snap Peas over Yogurt-Lemon Sauce

TIME: 20 MINUTES, SERVES: 6
Adapted from Bon Appetit

I look forward to Sugar Snap Peas all year. In Pennsylvania, they are only available for a few weeks late Spring, and typically don’t ever make it back to my kitchen. I prefer them raw, so this salad is perfect on a evening when you don’t want to turn on the stove.

This recipe comes together in about 15 minutes, the most time consuming part being removing the stem and slicing. The creamy, tangy dressing pairs perfectly with the snappy sweetness of fresh peas. Truly a seasonal treat.

INGREDIENTS

Peas
1 lb. Sugar Snap Peas, stem & strings removed; Cut in half on a diagonal, or thinly sliced
2 tbls. olive oil
1/2 tsp. lemon zest
Salt & fresh ground black pepper, to taste
Yogurt Sauce
1 cup Greek yogurt (If you can get your hands on Fiddle Creek Dairy products, their yogurt is amazing)
2 tbls. lemon juice
1/2 tsp. lemon zest
1 tsp. green garlic, minced
1 tbls. olive oil
A little buttermilk or water to thin, if necessary
Salt & fresh ground black pepper, to taste
Sumac, for garnish

METHOD

  1. Toss peas with oil, salt, pepper, and lemon zest. Adjust seasoning to taste.

  2. Mix yogurt sauce ingredients together. Thin to desired consistency. It should be thickened, but saucy, rather than a dip.

  3. Pour sauce into a serving bowl and top with peas. Sprinkle with sumac and a few more grinds of fresh pepper to serve.

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Spring Greens & Herb Fritters

TIME: 30 MINUTES, SERVES: 6+
Adapted from Market Cooking by David Tanis

David Tanis’s original recipe calls for fennel fronds and spinach, which are also seasonal Spring veggies, and delicious in fritter-form. For this gluten-free version, I had an excess of pea shoots after our weekend farmers’ markets, and a bunch of dill and parsley. Truly, any combination of herbs and greens is delicious mixed with sharp cheese, egg, and then lightly fried. These are made with almond flour, but feel free to substitute equal amounts of bread crumbs.

INGREDIENTS

1 lb. mixed herbs and greens (I used pea shoots, dill, & parsley)
3 large eggs, beaten
1 cup packed Parmesan, Pecorino, or other sharp cheese
1 cup almond flour
1/2 tsp. crushed red pepper flakes
1/2 tsp. sumac (opt.)
1 tsp. lemon zest
Salt & fresh ground black pepper, to taste
Avocado oil, or other high-heat oil for frying

METHOD

  1. Bring a large pot of salted water to boil.

  2. Add the herbs and greens and blanch for a minute to wilt. Transfer to a colander and rinse under cold water. Squeeze dry and finely chop. You should have about 1 cup of packed greens.

  3. Transfer chopped greens to a bowl and add the rest of the ingredients, minus the frying oil. Form into 2-inch diameter patties. If you don’t intend to serve all of them at once, save the mixture in the fridge for future frying.

  4. Pour the oil in a large, heavy-bottom pan to coat. Working in batches, fry the patties, turning once until golden, about 3 minutes on each side.

  5. Remove from heat and place on a paper towel. Serve warm alongside a mixture of crème fraîche, lemon zest and salt.

Tatsoi with Ginger & Green Garlic

TIME: 30 MINUTES (not including optional marinating time), SERVES: 4

Tatsoi is one of my favorite Asian greens to both grow and eat. Similar to bok choy with its mild, mustard flavor, it has a more tender, spinach-like leaf. Paired with ginger and green garlic, this is a particularly special Spring treat. We grow it in the Fall as well, where garlic cloves can be substituted for green garlic.

INGREDIENTS

1 - 2 lbs. Tatsoi, ends removed
2 tbls. fresh ginger, peeled and minced
2 tbls. green garlic, tender white parts minced (tops reserved for stock), or 2 - 3 garlic cloves, minced
3 tbls. Nama Shoyu, tamari or soy sauce
1 - 2 tbls. fish sauce
1 tbls. rice wine vinegar
1 tsp. toasted sesame oil
2 tbls. Wildbrine Spicy Kimchi Sriracha (or kimchi brine, or 1 tbls. regular Sriracha)
1 tbls. toasted sesame seeds, to garnish (opt.)

METHOD

  1. Bring a large pot of salted water to boil.

  2. Blanch the tatsoi for 1 minute, stirring to fully submerge. Remove from boiling water with a slotted spoon or tongs and immediately place in a large bowl of cold water. Drain in a colander and chop into bite sized pieces.

  3. Mix the remaining ingredients together in a large bowl. Add the tatsoi and toss to coat. Refrigerate for about 30 minutes to soak up the flavors.

  4. Sprinkle with toasted sesame seeds; Serve cold. Delicious the next day as well.

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Roasted Carrots with Fresh Herbs & Spices

TIME: 30 MINUTES, SERVES: 4
Adapted from NYT Cooking

Carrots are sweetest during Spring and Fall—look for them with tops still attached at your local farmers’ market. However, when storing them, remove the tops because they continue to draw moisture out of the root. Fresh, organic carrots are a completely different beast than the bland storage carrots you find bagged at grocery stores. The fresh herbs pair beautifully with the pungent spices, and the butter (or coconut oil) balances the earthy sweetness of the carrot. Feel free to roast other roots alongside, or even in place of carrots. I’ve made this recipe with a mix of radishes, salad turnips, and other Spring roots. In the Fall, try parsnips, turnips, & rutabagas—anything that takes on the glorious golden hue of turmeric.

INGREDIENTS

2 bunches carrots; halved if young, or chopped into similarly sized, 1” chunks
1 - 2 tbls. high-heat cooking oil (Avocado, sunflower, etc.)
Salt & fresh ground black pepper, to taste
2 tbls. butter, ghee or coconut oil
1 tsp. ground turmeric
1/2 tsp. each cumin seed, fennel seed, nigella seed, black mustard seed
1/4 tsp. each ground coriander & red pepper flakes
1 tbls. fresh thyme, finely chopped
2 tbls. fresh parsley, finely chopped
1 tbls. fresh mint, finely chopped (opt.)
Half of a lemon or lime (opt.)

METHOD

  1. Preheat the oven to 400°F.

  2. Toss carrots with the oil, salt, & pepper and spread in a single layer on a large baking sheet. Roast for about 20 minutes, stirring and rotating halfway through. They should be slightly browned and caramelized.

  3. While the carrots are roasting, melt the butter/ghee/coconut oil in a small pan. Add the dry spices and stir to combine. Remove from heat.

  4. When the carrots are tender, remove from the oven. Pour the spice mixture over and stir to coat. Add more salt if necessary and spritz with the lemon or lime, to taste.

  5. Transfer to a serving dish and sprinkle the freshly chopped herbs over top. Alternately, mix everything together for easy serving.

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Scrambled Eggs & Nettles

TIME: 15 MINUTES; SERVES: 2

Stinging Nettles have to be my favorite Spring green.You most likely have seen them if you’ve walked through a wet or wooded area in April—maybe you’ve even had the pleasure of brushing up against one unknowingly!

Nettles are considered a “nutritive” herb—meaning they are incredibly nourishing and chock full of necessary vitamins & minerals. They are especially high in iron, magnesium and calcium, which are deficient in most American diets. They contain anti-inflammatory properties, and aid in both male and female reproductive, hormonal & urinary function. They are common in herbal tea blends & tinctures, however, they are also delicious substituted for spinach or delicate cooking greens in a variety of dishes—such as this simple breakfast!

If you know of a healthy nettle patch, handle with gloves and harvest the crowns with snips. Make sure to harvest before they go to seed, because they become difficult to digest. If you are unable to find them in the wild or at the market, substitute spinach or arugula. The stinging hairs dissolve when cooked, dried, or blended.

INGREDIENTS

1/4 pound Stinging Nettles (or substitute spinach, arugula, or other delicate cooking green)
1 bulb green garlic, 1 clove garlic, or 1 tbls. shallot, minced
4 eggs
A splash of heavy cream, or water
Salt & fresh ground black pepper, to taste
1 - 2 tbls. butter or ghee

METHOD

1. Remove the stinging nettle leaves from the stems with gloves.

2. Crack the eggs into a small bowl and whisk. Add the salt, pepper, and splash of cream or water.

3. Heat 1 tbls. butter or ghee in a non-stick skillet.

3. When melted, add the green garlic (or garlic clove/shallot) and cook until fragrant.

4. Add the greens with a pinch of salt, and cook until wilted.

5. Move the greens and garlic to the side of the pan, and add another tbls. of butter to the empty side. Swirl to coat.

6. Pour the scrambled eggs into the empty portion of the pan—do not mix with the greens. Gently stir the eggs constantly with a wooden or rubber spatula to form fine curds. When the eggs are almost cooked through but still slightly wet, stir in the greens and remove from the heat. Season with additional salt and pepper if needed.

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Scrambled Eggs & Nettles with avocado, 2 salsas, and sauerkraut—a nourishing and filling breakfast!

Scrambled Eggs & Nettles with avocado, 2 salsas, and sauerkraut—a nourishing and filling breakfast!

Creamy Coconut-Broccolini Soup

TIME: 30 MINUTES; SERVES: 4 - 6

This dairy-free soup is delicious in both the Spring or Fall—however, the natural sweetness of broccolini and spinach really shine after a touch of frost. In our Southeastern region of Pennsylvania, broccoli has a very short Spring growing window, since the weather quickly becomes too hot. This is one reason we choose to grow “flowering broccoli” or broccolini—the heads mature faster, and you harvest more than once off each plant.

The tender broccolini stems are especially delicious. If substituting large broccoli heads, make sure to peel the stalks before chopping, because they can be tough and fibrous. If you don’t have spinach, substitute arugula, mizuna, or other tender green—or forego the greens altogether and add more herbs!

*By swapping vegetable broth for chicken, this soup can easily be made vegan.

INGREDIENTS

4 tbls. unrefined coconut oil
1/2 tsp. each: fennel seed, black mustard seed, cumin seed, coriander seed
A dash cayenne or crushed red pepper flakes
Salt & fresh ground black pepper, to taste
1 shallot or small yellow/white onion, chopped
2 cloves garlic, chopped
6 - 8 scallions or 2 leeks, trimmed & chopped
2 pounds broccolini, or 2 large heads broccoli, chopped
4 cups baby spinach
1 cup parsley, chopped
1 cup cilantro, chopped
1, 14-oz can full-fat coconut milk
1 quart chicken bone broth (or veggie broth, or water)
Juice from 1/2 lime, plus slices for serving
1 tbls. fish sauce (opt.)
Greek yogurt or crème fraîche, for serving (opt.)

METHOD

  1. Heat coconut oil in a heavy bottom soup pot or Dutch oven over medium-low heat.

  2. Add the spices and let sizzle for a minute until fragrant.

  3. Add the alliums (onion, shallot, scallion, leek, garlic…) and broccolini. Cook, stirring often to avoid burning, until the broccolini is bright green and the alliums softened. If the seeds start to burn, add a little broth or water.

  4. Add the stock and bring to a boil.

  5. Turn the heat down to medium-low again, and add the herbs, greens, and coconut milk. Simmer until the broccolini is tender and the greens are wilted.

  6. Remove from the heat. Let cool slightly, then carefully transfer in batches to a high-powered blender, or use an immersion blender.

  7. Return to the pot and add the fish sauce and lime juice to taste. Adjust seasonings.

  8. Ladle into bowls and garnish with optional Greek yogurt or crème fraîche. Serve with extra lime slices.

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Smashed Persian Cucumbers with Sesame & Ginger

TIME: 20 MINUTES, SERVES: 4
Adapted from Bon Appetit

Persian cucumbers have become very popular among our customers and chefs. Their small size and thin skins make them perfect for easy snacking or quick prep. They are surprisingly sweet and crunchy, while still retaining a refreshing, cucumber flavor.

Smashing cucumbers (my new alt. rock band name) is fun! It is also a great way to involve kids in the kitchen. But it’s not just about fun and games—the craggy edges have more surface area for seasonings, packing every mouthful full of flavor.

INGREDIENTS

5 - 6 small, Persian cucumbers
1 tsp. kosher salt, plus more to taste
2 scallions, trimmed, white and green parts sliced
2 tbls. rice wine vinegar
1/2 tsp. grated ginger
2 tsp. sesame seeds, toasted (a mix of white and black are nice)
Chili oil, to taste (look for a brand without additives or MSG—just chilies and oil preferably—or make your own!)

METHOD

  1. Tear cucumbers into bite size pieces.

  2. Place the cucumbers plus 1 tsp. kosher salt in a colander, and let drain for 10 minutes.

  3. Place sesame seeds in a small pan and toast until they start to pop, about 3 - 5 minutes. Stir to avoid burning, and remove from heat.

  4. Transfer the cucumbers to a medium bowl and add rice wine vinegar and grated ginger. Toss to coat and adjust seasoning.

  5. Transfer cucumbers to a serving dish, sprinkle with toasted sesame seeds and drizzle with chili oil.

Pickled Garlic Scapes

TIME: 20 MINUTES (not including optional canning); SERVES: 1 PINT (multiply by 8 to can a full hot water bath)

Garlic scapes are among the most highly anticipated Spring offerings. Like peas and strawberries, they are fleeting—moreso because there is just one harvest from each garlic plant. The flavor is milder and sweeter than garlic cloves, with a tender crunch. They can be used fresh or lightly sautéed in any dish you would otherwise use cloves, but they truly shine when bathed in brine.

*A little growing knowledge: For storage garlic, cloves are planted in the Fall and left to overwinter. In the Spring, the clove shoots up a green stalk and continues to flesh out its bulb. Before the bulb is fully formed, the plant will reveal its flower—or garlic “scape”—this must be harvested off each plant before fully open to prevent the bulb from shattering, rendering it useless.

Because of the need to promptly harvest every scape, growers usually have a one-time bounty. I try to can at least a dozen or so jars to give as gifts throughout the season. If you don’t grow garlic, and just want to make a single batch, this recipe can be adapted as a refrigerator pickle (no need to bust out the hot water bath). Just allow the flavors to meld for a few weeks before serving. Pickled scapes are an amazing addition to an hors d’oeuvres platter, alongside sharp cheese and cured meat.

INGREDIENTS

About 2 - 3 bunches garlic scapes (1/2 pound)
1/2 tsp. mustard seeds
1/2 tsp. black peppercorns
1/4 tsp. coriander seeds
1 bay leaf
1 whole dried chili, or 1/4 tsp. crushed red pepper flakes
1 whole dill head, or 1 tsp. dill seed
3/4 cup apple cider vinegar (5% acidity)
3/4 cup water
1 tbls. kosher salt (non-iodized)

METHOD

  1. Wash the scapes. Trim off tough ends and blossoms (you can save these bits for stock).

  2. Place all the spices into a sterilized mason jar, minus the salt. Stuff the garlic scapes into the jar, either by trimming to size, or wrapping them around in a circular pattern, and then filling in the center.

  3. Heat the vinegar, water, and salt in a saucepan until boiling. Pour into the jar.

  4. From here you can continue with processing in a hot water bath for 10 minutes to make shelf-stable pickles, or simply put a tight fitting lid on the jar and set in the fridge for a couple weeks before tasting.

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Zucchini Noodles with Walnut Pesto

TIME: 30 MINUTES; SERVES: 2

Zucchini noodles, or ‘Zoodles’, have become somewhat of a mascot within the low-carb food community. I have a tendency to approach most food trends with a level of skepticism. Food marketing generally operates from a profit-forward standard, rather than nutritional or ecological. So when a fancy new super food promising “antioxidant-rich!” “sugar-free!” or “healthy!” pops up, I have three main standards on whether it’s worth investigating: 1. Can I grow this? 2. If not, can it be purchased locally? 3. If so, is it grown or raised organically/responsibly?

“Zoodles” pass through all these hoops for me. Even though I wouldn’t label summer squash a nutrition powerhouse, it is yummy and we do grow it. Zoodles have become a gluten-free answer to that slurpy, noodly craving that can hit without warning.

Granted, I’ll eat grilled or roasted zucchini any day alongside a rich pesto dip, but this is a fun way to mix it up. Zoodles can also shine in a light, savory broth, or with a cream-based sauce. I purchased a 5-Blade Vegetable Slicer, and even though it takes up a fair amount of kitchen space and is a little bulky, it’s so easy to use and clean, I have no hesitation busting it out.

I use the word “pesto” very loosely in this recipe. Feel free to make it dairy-free by cutting out the optional Parmesan, or substitute different nuts, seeds, or herbs.

INGREDIENTS

Zoodles
1 large zucchini or 2 medium (Even though the smaller squash generally taste better, I’ve found the larger ones easier to “spiralize")
Salt & fresh ground black pepper, to taste
1 tsp. high heat oil, bacon grease, or butter/ghee
(Dairy-free) Walnut “Pesto”
2 cups packed Italian basil (I use the whole plant: leaves, tender stems, flowers, etc.). You can substitute parsley or arugula for some or all of the basil.
1 clove garlic, pressed or minced
1/2 cup walnuts or favorite nut (pine nuts, pistachios, pumpkin seeds, etc.)
Salt & fresh ground black pepper, to taste
1/2 cup olive oil, plus more for serving
Juice from 1 lemon, to taste
1 - 2 tbls. water to thin, if necessary
1/2 cup grated Parmesan cheese (opt.)

METHOD

  1. For the pesto, put all ingredients except water into a food processor and process until very smooth. If not using Parmesan, it is important to use a generous amount of salt—start with less and add to taste after blending. If it’s too thick, add a tbls. at a time of water. You will need to use enough oil to coat the noodles in a smooth sauce.

  2. If you don’t have a spiralizer, use a mandolin with a julienne blade or a vegetable peeler to make long ribbons. You can even julienne by hand if you’re confident in your knife skills.

  3. Sprinkle the zoodles with salt and let sit for a few minutes in a colander.

  4. Heat cooking fat in a large skillet. Sear the zoodles in a single layer. Do not stir, rather let them slightly brown on one side and then flip over. It is very important they don’t crowd the pan so that they sear quickly. Crowding results in soggy, overcooked zoodles. Transfer to a wide serving dish.

  5. Top with the pesto and mix very gently to incorporate. Serve topped with roasted cherry tomatoes and chicken, or alongside a few slices of bacon and crumbled goat cheese

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Dandelion Salad with Bacon & Jammy Eggs

TIME: 20 MINUTES; SERVES: 4
Adapted from David Tanis’s Market Cooking

Once the daffodils and crocuses start pushing through in the early Spring, I immediately have what I can best describe as a “primordial craving” for fresh dandelion greens and nettles. These first Spring greens pack an alarming amount of vitamins, minerals, iron, and calcium. Dandelion greens are best known for their detoxifying properties, especially in relation to the liver and bile production.

The salt & fat from the bacon, umami-heat from raw garlic, and acid from fresh lemon makes this a salad that will most likely turn into one, very large serving (with zero regrets).

INGREDIENTS

1 large bunch dandelion greens; stems trimmed & leaves roughly chopped or torn (smaller, tender leaves preferred, although larger leaves pack a little more ‘liver-detoxing’ bitterness)
4 slices bacon
3, “9-minute” boiled eggs
1/3 cup extra virgin olive oil
1 small garlic clove, grated
2 tbls. red wine or sherry vinegar
1/2 lemon, juiced
1 tbls. Dijon mustard
Salt & fresh ground black pepper, to taste
Parmesan, Gruyere, or other hard cheese, shaved (opt.)
1/2 large avocado, sliced or cubed (opt.)
Poppy seeds (I use an “everything” seasoning blend of poppy seeds, sesame seeds, garlic, onion & salt; opt.)

METHOD

1. If you haven’t yet boiled the eggs, bring a small pot of water to boil. Once boiling, add the eggs and boil for exactly 9 minutes. Transfer to cold water.

2. While the egg water is boiling, make the vinaigrette: Mix the garlic, vinegar, lemon, olive oil, mustard, salt & pepper to taste. Set aside.

3. Fry the bacon in a large cast-iron pan until slightly crisp. Remove and let cool. Chop crosswise into 1/4 inch wide lardons.

4. Put the greens in a large salad bowl and lightly sprinkle with salt. Massage very gently for a few seconds. Dress with half the vinaigrette, tossing to coat.

5. Peel the eggs, and chop into quarters. Arrange the lardons, eggs, optional avocado slices/cubes, and shaved cheese on top. If you want a little crunch, add the poppy seeds or “everything” seasoning, or other favorite nut/seed.

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Spring Strawberry & Pea Shoot Salad

TIME: 15 MINUTES; SERVES: 4

This salad is the embodiment of Spring—it may as well be called “The Persephone”. The grassy taste & hearty texture of the pea shoots off-set the sweetness of strawberries, and the radishes add a spicy kick. Like Spring, it’s particularly delicious because the ingredients are so fleeting. Make sure you use the tender micro green version of pea shoots, rather than the tougher, stir-fry greens you often see in Asian markets.

INGREDIENTS

A few handfuls pea shoot micro greens
A few large handfuls tender lettuce greens or arugula
1/2 - 1 pint strawberries, sliced
A few radishes, thinly sliced on a mandolin
Toasted seeds or nuts (opt.): sliced almonds, pistachios, sunflower seeds, pumpkin seeds, etc.
Goat cheese (opt.)
Balsamic vinegar & extra virgin olive oil, to taste
Salt & fresh ground black pepper, to taste

METHOD

  1. If you are using seeds or nuts, toast them in a small skillet on medium-low heat for a couple minutes until fragrant, stirring often to avoid burning. Remove from heat and set aside.

  2. Assemble salad ingredients in a shallow serving bowl: place the tender greens at the bottom, with the pea shoots over top. Sprinkle on the strawberry & radish slices, along with the optional seeds and goat cheese. Drizzle with oil & vinegar, and season with salt & pepper.

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Baby Bok Choy with Sesame & Ginger

TIME: 20 MINUTES; SERVES: 4+

We exclusively grow baby Bok Choy varieties at Kneehigh Farm, because we love their mild mustard flavor and workable size. They’re delicious raw, stir fried, grilled, braised, etc.. By halving or quartering them, you get the best of both worlds in each bite: crunchy, refreshing stalk + silky leaves.

Bok Choy is a cool weather crop, so we enjoy it early in the Spring or Fall before frost. This dish is delicious paired with rice, chicken, and a scoop of kimchi for a simple dinner.

INGREDIENTS

1 pound baby Bok Choy
1 1/2 tbls. tamari or Nama Shoyu (soy sauce)
1 tbls. Chinese shaoxing wine, or rice wine vinegar
A few splashes fish sauce (opt.)
1/2 tsp. Sambal Oelek (red chili paste, opt.)
1 tbls. neutral, high-heat oil (refined coconut, avocado, high-oleic sunflower…)
1 garlic clove, minced
1-inch piece fresh ginger, peeled & minced
1 - 2 tsp. toasted sesame oil
Toasted sesame seeds, to garnish
Scallions, to garnish (opt.)

METHOD

  1. Trim bottoms from the baby Bok Choy. If small enough, quarter lengthwise, rinse, and pat dry. If larger, separate the leaves, rinse & dry.

  2. In a small bowl, combine the soy sauce, Chinese wine or rice wine vinegar, optional chili paste and fish sauce. Set aside.

  3. Heat the neutral oil in large skillet over medium-high heat until a splash of water sizzles. Add the garlic and ginger and stir-fry until fragrant, 20 - 30 seconds. Add the Bok Choy and stir-fry for 2 minutes longer, until crisp-tender. Add the soy sauce mixture and cook for another 30 seconds. Turn off the heat, drizzle with sesame oil, and toss to coat.

  4. Transfer to a serving dish and sprinkle with sesame seeds & scallions.

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Spring Quiche with Peas & Green Garlic

TIME: 1 HOUR; SERVES: 6 - 8
Crust recipe adapted from ‘Dishing up the Dirt’

I make variations of this quiche every Sunday after market, so I have a grab-n-go lunch or breakfast prepped for the week. This is my all-time favorite “Spring Edition”, since peas and green garlic are so fleeting, yet so delicious together. Pea shoot micro greens in addition to shelling peas are used, which infuses the quiche with a grassy, fresh flavor. There is a bit of prep required, (especially if you like to make your own crème fraîche—recipe in Pantry Staples & Other Goodies). Double the crust and keep sealed in the fridge for the following week.

INGREDIENTS

Crust
2 cups almond meal or flour
2 - 3 cloves garlic, minced
1 tbls. fresh thyme, minced, or 1 tsp. dried
1/2 tsp. kosher salt
Fresh ground black pepper, to taste
Pinch of crushed red pepper flakes
1/3 cup olive oil
~1 1/2 tbls. water

Quiche 
1 tbls. ghee, butter, or olive oil
2 - 3 green garlic bulbs & tender stalks, minced (~1/3 cup)
2 cups pea shoot micro greens, roughly chopped
1/2 - 1 cup fresh shelling peas, shelled
1/4 cup parsley and/or mint, chopped
A splash dry white wine or chicken/veggie stock
1/2 cup whole milk, half & half, or heavy cream
4 large eggs
A few generous dollops of crème fraîche, sour cream, or ricotta
Sprinkle of Parmesan cheese (opt.)
Kosher salt & fresh ground black pepper, to taste

METHOD

  1. Preheat oven to 400°F.

  2. Grease a 10-inch tart pan, cast iron skillet or 9-inch pie pan with oil or butter.

  3. In a mixing bowl, stir together the almond meal/flour, garlic, thyme, salt and pepper. Pour in the olive oil and stir until thoroughly combined. Add the water, a little at a time until the dough holds together.

  4. Press the dough into your prepared pan to evenly cover bottom and at least 1 inch up the sides. Bake until the crust is slightly golden and firm to the touch, about 15 minutes.

  5. In a large skillet over medium heat, add the ghee/butter/oil to coat the pan. Cook the green garlic & peas with a dash of salt, stirring often, until fragrant and bright green. If dry, add the white wine or stock. Toss in the pea shoots and herbs of choice, and let wilt while stirring, about 30 seconds. Turn off the heat and transfer the mixture to a plate to cool.

  6. In a mixing bowl, whisk together the eggs, milk/cream, salt and pepper.

  7. Once the crust has finished baking, spread the veggie mixture over top. Pour in the egg mixture, and add the dollops of crème fraîche or sour cream. Sprinkle with Parmesan if using, and bake for 30 minutes, or until the center is firm to the touch and cooked through.

  8. Let the quiche cool for 5 to 10 minutes before slicing with a sharp knife. Serve warm or cold.

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