The garden is doing great and tonight we had our first strawberries and the best spinach I’ve ever grown. Our soil is just too heavy for spinach to do well, but last fall I added lots of shredded leaves and good soil to a bed to make it nice and light and it seems to have made a world of difference to the spinach. The other inspiration for tonight’s dinner was the hunk of cheese and bag of mushrooms I bought at the farmer’s market last week.
Menu for Monday, 28 May
crustless mushroom° quiche
spinach* with tomatoes
toasted bread
yogurt with sliced strawberries*
elderflower* cordial
The crustless quiche was a sort of improvisation since I didn’t feel like making crust. And since the crust is just slightly sweet, it made the tangy quiche even tangier.
Crustless Quiche
Sautee sliced mushrooms° and let cool. Place on bottom of quiche dish. Mix 1 1/2 cups of yogurt with 2 eggs°, 2 tablespoons of flour, a bit of salt and some shredded cheese°. Pour over mushrooms and bake at 350F for 30 minutes. I tucked a little left over asparagus° into one end – a little treat for me.
Spinach and tomatoes
My husband bought some really awful looking tomatoes – you know, the hard orange balls that don’t really look, smell or taste much like real tomatoes. Well, the only way to deal with those is cook them down, which I did with some garlic and olive oil. Then I added the spinach until wilted. The spinach was so good it even made these tomatoes taste alright!
Yogurt topped with strawberries
Can’t wait until the strawberry:yogurt ratio is reversed!
Elderflower cordial
An experiment inspired by the Urban Farm Handbook foraging challenge and all of the elders flowering right now everywhere you look.
I found the recipe here and made a batch over the weekend.
I think it turned out too lemony and sour, but over ice with a bit of dandelion honey to sweeten it, YUMMMMMMY! We will definitely be making more of this.
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