Bard Family Market Garden CSA

October 2015 - Week Nineteen

What's in your box

Encore Lettuce Mix

Shanghai Green Pak Choi

Corvair Spinach

Tadorna Leeks

Belstar Broccoli

Italian Parsley

Fordhook Giant And Rainbow Chard

King of the North Bell Peppers

Black Beauty, Listada De Gandia or Diamond Eggplant

German Butterball Potatoes

Rossa Di Milano Onions

Gills Golden Pippin Acorn Squash

Sweet REBA Acorn Squash

This weeks recipe

Quiche with Peppers and Spinach - Martha Rose Shulman

2 tablespoons extra-virgin olive oil

2 leeks, chopped

2 large garlic cloves, peeled and minced

Salt to taste

2 large sweet peppers, seeded and cut in thin 1-inch strips

1 teaspoon chopped fresh thyme leaves

1 generous bunch spinach, stemmed, washed in 2 changes of water, and coarsely chopped

Freshly ground pepper to taste

2 egg yolks

2 whole eggs

1 (9-inch) whole-wheat pie crust fully baked and cooled

Freshly ground pepper

2/3 cup milk

2 ounces Gruyère, grated (1/2 cup)

1 ounce Parmesan, grated (1/4 cup)


1. Preheat oven to 350 degrees.

2. Heat oil over medium heat in a large, heavy skillet and add leeks. Cook, stirring, until tender, about 5 minutes, and add a generous pinch of salt, the garlic, peppers and thyme. Cook, stirring often, for 5 minutes, then turn the heat to medium low and continue to cook for 5 to 10 minutes more, until peppers are very tender and sweet.

3. Turn up heat to medium-high and, a handful at a time, add spinach and stir until each handful wilts. If there is liquid remaining in the pan turn up the heat and stir while you let it cook off. Remove from heat and transfer to a bowl. If you are making filling a day ahead, refrigerate uncovered.

4. Beat together egg yolks and eggs in a medium bowl. Set tart pan on a baking sheet for easy handling. Using a pastry brush, lightly brush bottom of the crust with some of the beaten egg and place in oven for 5 minutes.

5. Add salt (I use 1/2 teaspoon), pepper, and milk to the remaining eggs and whisk together.

6. Spread pepper and spinach mixture in an even layer in the crust. Stir together cheeses and sprinkle in an even layer on top. Very slowly pour in the egg custard over the filling. If your tart pan has low edges, you may not need all of it to fill the shell, and you want to avoid the custard spilling over. Place quiche, on baking sheet, in the oven and bake for 30 to 35 minutes, until set and just beginning to color on the top. Remove from oven and allow to sit for at least 10 minutes before serving. Serve hot, warm or room temperature.

What's happening at the garden this week

Because we don't use synthetic pesticides, we are experiencing some fall pest pressure, so you may want to soak your broccoli in salt water before eating.

We continue to plant cover crop and are removing temporary fencing and trellis in preparation for winter. We are also bringing in the drip irrigation from the few crops it was assisting.