Creekside Gardener- May 26, 2013
Posted by Mokey Skinner on Thursday, May 23, 2013
Good Morning!
It is chilly and drizzling for butcher day. I started out by taking the puppy, Luna, for a bike ride and making breakfast for the crew, who will emerge from their warm homes at the sounding of the Kitchen Bus bell. We always know there is something good to eat when chiming echos across the field and forest of Coffee Creek!
Our next delivery is this Sunday, the 26th of May. Please be sure to refer to the schedule of dates, times, and locations in the first CSG which is archived on the Creekside Gardener page of our website, along with CSGs from years past. There are many great recipes and silly stories throughout the pages.
This is how you can make the breakfast that Kate and Chaliese are eating now (I am fasting, and have been cooking non-stop for 4 days, as I tend to do) :
Cast Iron Quiche
8 inch cast iron pan
2 tbs butter melted in cast iron
"Bread Crumbs" (read on...)
Drizzle of canola oil
1/2 cup leeks, chopped
1 cup chard, kale, spinach, collard or your favorite hardy green, chopped
5 eggs ...or 3 chicken eggs, one bantam egg and a duck egg, if you happen to have a menagerie :)
1/4 cup goat (or other) milk
1 tsp baking soda
salt, herbs and spices to your liking
Soft or crumbly goat cheese
Preheat oven to 350 degrees. Place 2 tbs butter in cast iron pan and melt in preheating oven.
Saute leeks in a drizzle of canola oil in a small pan on medium heat.
Crumble the last of that bag of potato chips with those whole wheat crackers that are almost stale (cut up tortillas, crusty bread cut up into inch squares, et c...) to cover the bottom of your warm, buttery skillet about a half inch deep.
Cover bread crumbs evenly with chopped greens, then with sauteed leeks.
Whip eggs, milk, soda and whatever seasoning you choose (today I used salt, garlic powder, cayenne powder, and a dash of Worcestershire sauce) until light and bubbly. Pour evenly over pan, then top with goat cheese.
Bake for 25 minutes, until the edges are golden and the middle is set. Serve hot! YUMMY!
Please choose two of the following plants to be delivered with your share this weekend:
Buttercup winter squash
Red Burgundy Okra
Clemon's Son Okra
Little Bells sweet pepper
Pablo Ancho mild pepper
Jalapeno hot pepper
Napolean sweet/mild pepper
Aunt Molly's ground cherry
Aubergine Eggplant
It is chilly and drizzling for butcher day. I started out by taking the puppy, Luna, for a bike ride and making breakfast for the crew, who will emerge from their warm homes at the sounding of the Kitchen Bus bell. We always know there is something good to eat when chiming echos across the field and forest of Coffee Creek!
Our next delivery is this Sunday, the 26th of May. Please be sure to refer to the schedule of dates, times, and locations in the first CSG which is archived on the Creekside Gardener page of our website, along with CSGs from years past. There are many great recipes and silly stories throughout the pages.
This is how you can make the breakfast that Kate and Chaliese are eating now (I am fasting, and have been cooking non-stop for 4 days, as I tend to do) :
Cast Iron Quiche
8 inch cast iron pan
2 tbs butter melted in cast iron
"Bread Crumbs" (read on...)
Drizzle of canola oil
1/2 cup leeks, chopped
1 cup chard, kale, spinach, collard or your favorite hardy green, chopped
5 eggs ...or 3 chicken eggs, one bantam egg and a duck egg, if you happen to have a menagerie :)
1/4 cup goat (or other) milk
1 tsp baking soda
salt, herbs and spices to your liking
Soft or crumbly goat cheese
Preheat oven to 350 degrees. Place 2 tbs butter in cast iron pan and melt in preheating oven.
Saute leeks in a drizzle of canola oil in a small pan on medium heat.
Crumble the last of that bag of potato chips with those whole wheat crackers that are almost stale (cut up tortillas, crusty bread cut up into inch squares, et c...) to cover the bottom of your warm, buttery skillet about a half inch deep.
Cover bread crumbs evenly with chopped greens, then with sauteed leeks.
Whip eggs, milk, soda and whatever seasoning you choose (today I used salt, garlic powder, cayenne powder, and a dash of Worcestershire sauce) until light and bubbly. Pour evenly over pan, then top with goat cheese.
Bake for 25 minutes, until the edges are golden and the middle is set. Serve hot! YUMMY!
Please choose two of the following plants to be delivered with your share this weekend:
Buttercup winter squash
Red Burgundy Okra
Clemon's Son Okra
Little Bells sweet pepper
Pablo Ancho mild pepper
Jalapeno hot pepper
Napolean sweet/mild pepper
Aunt Molly's ground cherry
Aubergine Eggplant
SPECIAL PRICES ON ALL PLANTS!!
3"- 4" ANNUALS ARE 4 FOR $10!!
Regularly $3 each
tomatoes: stupice, gold nugget, brandywine, pomme d'ammore, as well as all the plants listed above
6 PACKS ARE 5 FOR $10!!
Regularly $2.75
red Russian kale, purple and white Vienna kohl rabi, Waltham broccoli, Umpqua broccoli, Georgia southern collards
FLAT OF WHITE VIENNA KOHL RABI FOR $15!!!
That is eight 6 packs!
3"- 4" ANNUALS ARE 4 FOR $10!!
Regularly $3 each
tomatoes: stupice, gold nugget, brandywine, pomme d'ammore, as well as all the plants listed above
6 PACKS ARE 5 FOR $10!!
Regularly $2.75
red Russian kale, purple and white Vienna kohl rabi, Waltham broccoli, Umpqua broccoli, Georgia southern collards
FLAT OF WHITE VIENNA KOHL RABI FOR $15!!!
That is eight 6 packs!
Well, it is time to start our "Thanks, but no thanks" rain dancing again. I am thankful for the soft ground while we dug post holes to replace the first section of our poultry fencing. And our new gates make access to our birds and compost so much smoother. But with all the new area cleared, I feel myself hankering for warm, moist (not soaked!) soil to transplant our next round of plants in. I am excited to build new gardens as we fill in all the existing beds which are (mostly) freed from weeds and chicken scratching. Even weeding is fun in the sun!
This has, no doubt, been a lovely spring so far. I look forward to the days growing ever longer, to the cool nights after hot days, and to a bountiful harvest from the land that loves Washington's manic spring time weather even more than I do.
This has, no doubt, been a lovely spring so far. I look forward to the days growing ever longer, to the cool nights after hot days, and to a bountiful harvest from the land that loves Washington's manic spring time weather even more than I do.
