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Celebrate the culture of agriculture & share skills (Growing! Cooking! Eating!)

CSA Cookoff: Trout, Chard, and Goat Cheese Quiche


CSA COOKOFF: WHAT CAME IN LAST WEEK’S FARM SHARE &
HOW WE USED IT

Hearty thanks to World Peas, the food hub that feeds me and hundreds of other New Englanders weekly. Keep on growing!

1. Sweet potatoes: Storing for future weeks.

2. Apple cider: Gone in about five minutes. How can you not love a CSA that gives you apple cider?

3. Sugar pumpkin: Pumpkin curry, at right, with lemongrass (number 7) and coconut milk. Hello, fall!

4. Bell peppers: Chilaquiles with mole.

5. Hakurei turnips: Roasted turnip soup.

6. Apples: My favorite midday snack. Forget the doctor; an apple a day keeps the munchies away.

7. Lemongrass: See number 3.

8. Rainbow chard: See this week’s recipe, below.

THIS WEEK’S RECIPE:
TROUT, CHARD, AND
GOAT CHEESE QUICHE

This will go down in the family annals as the week we went full Foxfire. While I was making mole from scratch, my husband went fishing in a local pond and caught three beautiful trout, which he then smoked in our stovetop smoker. We saved some to eat on crackers for a decadent snack, and the rest—minus a handout for the pooch pictured above—went into this savory quiche. Two quiches, actually. The slightly bitter chard balanced the richness of the heavy cream without stealing the show from the mouthwatering fish. So easy and so good. If you’re leery of pairing fish with dairy, don’t be. (Just think of cream cheese and lox.) And if you don’t have access to a smoker or to trout, sustainable smoked salmon from the grocery would work just as nicely, although it’ll cost more than reeling it in yourself.

Makes two shallow 9-inch quiches
» 2 pie crusts of your choosing
» 1 Tbsp organic butter
» 1 yellow onion, chopped
» 2 cloves garlic, minced
» 1 bunch chard, chopped, stems and leaves separated
» 3 eggs
» 2 cups organic heavy cream
» ½ tsp dried dill
» salt and pepper to taste
» 8 to 10 oz smoked trout (or the meat of about 2 fish)
» ¼ cup goat cheese
» salt and pepper to taste

Preheat the oven to 400F. Melt the butter in a skillet over medium-high heat then add the onion and garlic. Sauté about 5 minutes, stirring often, until the onion has softened and become translucent. Add the chard stems and cook 5 minutes more, continuing to stir. Dump in the chard leaves and cook another 5 minutes, still stirring.

Meanwhile, beat the eggs, heavy cream, dill, salt and pepper in a bowl. Situate each pie crust in a pie plate. Using a slotted spoon, transfer half of the onion and chard mix onto each pie crust, spreading the filling evenly across the bottom. Do the same with the smoked trout. Give your custard a final whisk then pour half of it into each pie plate, over the chard and trout. Dot the top of each quiche with goat cheese. Bake for 35 to 40 minutes, until golden brown, rotating halfway through. This goes beautifully with sauvignon blanc or cider, if you’re so inclined. Happy farm sharing!

STILL HUNGRY?
CSA Cookoff is an ongoing series devoted to putting farm share bounty to good use. What did you get this week? And what did you make with it? Post a comment or photo and share the farm share love!

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