5.04.2015

Farm-to-Table Recipes


Learning about food sources and buying local has been a central learning theme for us lately. We have a garden, ten chickens, one duck, and just became CSA members with Roots Memphis. No. I am not a foodie or a food blogger. Ha! I'm barely a blogger at all. With that disclaimer out of the way, I wanted to create a post for sharing and pinning our farm-to-table recipe successes!

What do you get when you combine duck eggs and mizuna? Quiche!


This recipe {from Crazy for Crust} for pie crust is my go-to recipe for quiche. It's so easy and it's delicious. I rolled out the dough and JK pressed it into a quiche pan.

Quiche Filling:
3 ducks eggs (or 4 chicken eggs) 
1½ cups milk
1½ cups cheddar cheese (from a block)
 1 bunch (1-2 cups) of sauteed mizuna (or other greens)


Mix eggs and milk together. Season to taste. I used salt, pepper, and a little fresh green garlic. Spread half of the cheese over the crust. Spread greens evenly into the dish and top with remaining cheese. Pour egg mixture evenly over the dish. Bake for at 400° for 40 minutes.




A Twist on Falafel + Humus 

This recipe {from my little celebration} for humus with this recipe {from Minimalist Baker} for falafel made with collard greens was so good! I used wheat flour in mine and topped them with sunflower sprouts! 

The beans & greens recipe came from Martha. I substituted my Roots Memphis kale for the escarole and vegetable instead of chicken stock.  
What can I say, I live with vegetarians!

We love trying new recipes, so please feel free to share yours here or on Facebook!

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