dinner time

[threeplusfire]

The plethora of produce delivered to the door each week is a luxury, I know. But it's good. I'm constantly amazed by the brightness of the chicken and duck eggs, their vivid color and flavor. I feel good about the thirty dollars a week, because it is going to a local farm. It lets me know what is in season, it employs people, and it is making me eat some vegetables.



Today's dinner is quiche made with fresh chicken eggs, scallions and green bellpepper in a pastry crust. Delicious! Last week I made one with duck eggs, scallions and some greens. (Man these fresh scallions are tasty.) I have an enormous pile of red and yellow onions. I plan on cooking them down and perhaps making a pot of soup.

Watching Anthony Bourdain eat at old New York places, and I want to eat at Le Veau D'Or so badly now. I have a deep and abiding weakness for old school French restaurants. Lately I've been craving that food, so I either need to learn to cook some or go out to eat.

The delicious, delicious first trial baklava from last week:

Comments

[seitvonzu.livejournal.com]

i would LOVE our farm share to include eggs... i buy local ones at the dairy when i get our milk (and icecream :), but it would be WAY more convenient to get them in my box each week. *Sigh* you quiches sound reallyreally good. do you ever get garlic? i'm always amazed at how good the fresh garlic is (i was told that grocery store garlic often comes from china and is MONTHS old- yuck!)

[tsarina.livejournal.com]

Oh man, I wish they had fresh garlic! But I am getting beets this week. Produce chart

[alainn-sorcha.livejournal.com]

That quiche looks incredible.

I think I'll have to make one of my own next week.

[tsarina.livejournal.com]

It was super easy. I think I used about six eggs and 1/2 a cup of cream, plus vegetables. Bake 42 minutes at 350.

[silentjack.livejournal.com]

Hello.

Please send these and all other future oven-creations to...

[tsarina.livejournal.com]

That baklava was the single messiest thing I've ever made. I think if I put it in the mail, it would be eaten by bears.

[calledmara.livejournal.com]

I made baklava a few weeks ago (our freezer had expired phyllo dough from my roommates grocery job) and was surprised how easy it was to make. And delicious! I used a pastry brush which helped with the messiness I think.

[ladypeculiar.livejournal.com]

Oh, how tasty.

By which I mean . . . NOM NOM NOM NOM NOM!!!!!

[splix.livejournal.com]

They're both beautiful!