Sprouts: Johnson's Backyard Garden
Bacon: Dai Due
Eggs: Windy Hill Farm
Strawberries: Oak Hill Farm
One of the best things about farmers' market shopping is the hodge podge of meals you get when you try to keep things seasonal. For example, this bacon and brussels sprout quiche with strawberries from Poteet, TX.
I'm not big on structure in the kitchen. You'll notice that I rarely post original recipes, and when I do they sound like this: Throw in some of this, if you want, or some of that, maybe, but if you don't have that, it's okay, here's a good substitute, or just do whatever you like . . .
So spring and summer eating comes naturally to me with its free-for-all, eat it now while it's super fresh and perfectly ripe bounty. These are the seasons when you can make whole meals out of chard, peas, strawberries, watermelons, sweet corn, or peaches. I love the warm and earthy flavors of autumn and winter, but boy am I looking forward to eating lots of sun-kissed produce over the coming months. Maybe even some from my own garden. *fingers crossed*
I find that quiche is a terrific spring/summer dish that goes well with just about any type of fruit or vegetable. Whether you have collard greens, spinach, onions, carrots, peppers, or any number of other things, quiche is a great way to use up leftover vegetables, meats, and cheeses. I always keep a disc of my favorite short crust prepared in the freezer. Then, when I can't decide what to make, I let it defrost and throw a quick quiche together.
Just mix eggs (number depending on the size of your pie or tart pan) and precooked meats, vegetables, and cheeses with a dash of milk and a sprinkle of salt and pepper, pour into your pie pan and bake at 350-375 for about 45 minutes.
And the best thing about quiche is that it's just as good, or even better, cold, so it's perfect for warm weather. Enjoy!
Related post: Bruschetta