When you drive past the farm right now most of the greenery we have been busy planting is hidden from view and what you can see is a sea of white fabric! The crew has been diligently covering our newly planted seedlings with row cover to protect against beetle, worm, and deer damage to the tender green growth of spring transplants. The speed of growth in the spring can be unpredictable so by placing this cover over many of our plants we can also add a few degrees of warmth to the soil for faster growth. This gives us a bit of control in what is often the nerve-wracking business of planning to have a certain quantity of many different types of veggies on a set date. This year, in addition to our spring farm store needs, that means having a great supply and variety of veggies for the farm store and 210 CSA members on June 5th! Right now the crops are on track and we are just a few CSA spots away from filling up (5 spots at this moment to be exact!) so if you've been meaning to sign up, make sure to contact us and send in your sign-up forms this week.
This week we will continue to have our farm store open for self-serve sales (cash, check and Barrett's Bucks). The recent warm temperatures have meant that we've consistently had enough asparagus and that the field greens are now also big enough to harvest. Dinners around here are getting better by the day! Below find some recipes using our spring harvest. Feel free to send us some of your family's favorites!
In the farm store this week:
- Basil and Parsley plants
- Mushrooms from Fat Moon Farm in Westford
- Eggs from Pete and Jen's Backyard Birds at Codman Community Farm in Lincoln
MUSHROOM ASPARAGUS QUICHE RECIPE
- 1 tube (8 ounces) refrigerated crescent rolls
- 2 teaspoons prepared mustard
- 1-1/2 pounds fresh asparagus, trimmed and cut into 1/2-inch pieces
- 1 medium onion, chopped (we would use scallions!)
- 1/2 cup sliced fresh mushrooms
- 1/4 cup butter, cubed
- 2 large eggs, lightly beaten
- 2 cups shredded part-skim mozzarella cheese
- 1/4 cup minced fresh parsley
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon each dried basil, oregano and rubbed sage
Separate crescent dough into eight triangles; place in an ungreased 9-in. pie plate with points toward the center. Press onto the bottom and up the sides to form a crust; seal perforations. Spread with mustard; set aside.
In a large skillet, saute the asparagus, onion and mushrooms in butter until asparagus is crisp-tender. In a large bowl, combine the remaining ingredients; stir in asparagus mixture. Pour into crust.
Bake at 375° for 25-30 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
Freeze option: Cover and freeze unbaked quiche. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 375°. Place quiche on a baking sheet; cover edge loosely with foil. Bake as directed, increasing time as necessary for a knife inserted in center to come out clean.Yield: 8 servings.
Originally published as Mushroom Asparagus Quiche in Taste of Home February/March 2008, p26
- 1 tablespoon olive oil
- 2 eggs
- 3 spears asparagus, trimmed and cut into 2-inch pieces
- 1/2 cup sliced fresh mushrooms
- 1/3 cup scallions, chopped
- 1/2 cup grated Parmesan cheese
Heat the olive oil in a large skillet over medium-high heat. Add the asparagus, mushrooms and onions; cook and stir until the asparagus is fairly soft, about 4 minutes. Whisk together the eggs and milk in a small bowl; pour over the sauteed vegetables and reduce the heat to medium. While the omelet cooks, lift the edge to allow the uncooked egg to flow underneath. When most of the egg is cooked, sprinkle Parmesan cheese over the top. Allow the cheese to melt slightly, then fold in half and serve.