Last week's share was pretty heavy on the greens.  This week we're giving you greens again!  One of the things we hear very often from CSA members is how hard it is to eat your greens week after week.  I get it.  It's hard for me to keep up with the bounty of leafy greens this time of year.  One of my go-to recipes for using up lots of greens is my grandmothers super simple quiche.  I've shared this recipe with the CSA many times over the years, but there are enough new members this season to justify sharing it again!

The magic of this recipe is in the crust.  Pull out a 9" pie dish and measure two cups of any flour into it (I personally love whole wheat or a mix of all purpose and buckwheat).  Then add a half cup of olive oil and a half cup of warm water.  Season with salt (also add red pepper flakes, sesame seeds and a touch of sesame oil for my favorite result).  With both hands mix the ingredients just until they form a clump.  The TRICK here is to mix as little as possible.  It is the separation of oil water and flour that creates a flaky crust.  After you've got a ball of dough, using your finger tips and knuckles spread the dough out evenly up to the edge of the pie dish and punch it into an even shape.  Make the edge fancy however you please; I like to press the tines of a fork onto the lip of the dish all the way around.  Set aside.

The filling can be anything you want!  For example, take a whole bunch of chard, chop it up and sautee (without oil) with onions and garlic just until it's wilted.  Season with salt and pepper.  You can also add any other veggies; fennel, radishes, beets, broccoli, the sky is the limit.  In a mixing bowl, beat about 9 eggs until frothy.  Fill the pie dish prepared with dough with your sauteed veggies and spread them out evenly with a fork.  Then pour the beaten eggs over it evenly.  I like to add a strong cheese on the top layer, something like cheddar or goat cheese.  Bake it at 375 for about 30 minutes or until the center of the quiche is firm and the top is golden. 

Besides greens there is also some pretty fun veg in this share.  Beets from French Farm, the king of beautiful carrots and beets!  And broccoli, finally, from the fields of Verde Farm.  Also, spaghetti squash, say what?!  The beets and squash will last the longest in the fridge so if you want to be strategic use up your greens, your herbs and your broccoli first.  Remember to take leafy tops off your roots right away to keep the roots fresh and crisp!  Beet tops are just like chard, you can add them to a quiche recipe or sautee them for a side dish. Radish tops are pretty great too, but since you've got enough greens in your life these days, it's ok to toss them.  Radish tops are a personal favorite, especially sauteed in butter after searing the radishes themselves in the same pan.  They make a great breakfast accompaniment to scrambled eggs and toast.  Yum. 

Small Shares:
Broccoli from Verde Farm
Shunkyo radishes from our fields
Your choice of cilantro or dill
Spaghetti squash from Worden Farm
Your choice of kale, collards or chard from French Farm
Spicy salad mix from our fields
Beets from French Farm

Large Shares:
Broccoli from Verde Farm
Shunkyo radishes from our fields
Your choice of cilantro or dill
Spaghetti squash from Worden Farm
Your choice of kale, collards or chard from French Farm
Spicy salad mix from our fields
Beets from French Farm
Cherry tomatoes from Verde Farm
Kohlrabi from French Farm