Our Daily Tasks: Covering and Uncovering

Our Daily Tasks: Covering and Uncovering

The winter wonderland where we grow your veggies.

The winter wonderland where we grow your veggies.
Photo credit: Emily Hammon
Want to join and receive your own share of delicious veggies each week? If you are interested in signing up, please email us at greededgegardens@gmail.com. For more information or to download our Enrollment brochure, visit our website at www.greenedgegardens.com/CSA.

We love sharing our wonderful produce with you! We started this blog so that we can keep you up to date with all that is happening on the farm. It is also an opportunity for all of us to get to know one another better. One of the strengths of a CSA is the direct relationship between the farmer's experience and your experience receiving fresh vegetables weekly.

We want to hear from you, so please feel free to share recipes, thoughts and ideas-just click on the COMMENT below each post to add to our CSA community.

August 20, 2010


We have an additional recipe this week, thanks to Mary, a CSA member in New Albany.

Recipe: Swiss Chard, Mushroom, Ham & Tomato Crustless Quiche

"I found a recipe on Food.com for Swiss Chard and Tomato Frittata, but had a few other ingredients I decided to incorporate and then I decided to bake it in the oven in a pie plate instead of in the pan on the stovetop. This worked great with my share of CSA veggies for the week so I thought I would share it with other CSA members."
Prep Time: 15 minutes
Total Time 35-40 minutes
Serves 6-8
• bunch of swiss chard (about ½ of my share)
• 4 garlic cloves, minced
• 1 cup chopped onions
• 6 oyster mushrooms, diced
• 3 med-thick slices of Ham (I had leftover to use up)
• 2 tsp. Olive oil
• 3 whole eggs + 2 egg whites
• ½ cup Half & Half
• ¼ tsp. Salt & Pepper
• 1 cup of 50% Cabot Reduced Fat Cheese (freshly shredded)
• 1 Med. Tomato, sliced
• 3 Tbsp. Sliced Fresh Basil, chopped
1. Chop Chard, Onion, Garlic and Mushrooms.
2. In a skillet saute the onion and garlic in Olive Oil.
3. Add the Chard and mushrooms, cover and lower the heat and cook for about 10 minutes.
4. Add ham during last few minutes to warm it up.
5. While that cooks, beat eggs, salt and pepper + Half & Half in a bowl
6. Coat bottom of Pie Plate with spritz of olive oil, then put chard, onion, mushroom, ham mixture in bottom of pie plate.
7. Pour egg mixture on top and top with ¾ of the cheese.
8. Arrange Tomato slices on top and sprinkle remaining cheese on tomatoes and then the sprinkle with basil.
9. Cook at 350 degrees for 30 minutes. (It may appear runny due to the juice from Tomatoes, but is done)
NOTE: My kids loved it and the color was so appealing!


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