It was so nice to meet you all last week. I hope you all enjoyed your greens and tried your new recipe. As we ease into summer we are seeing rows of baby beans, summer squash, and broccoli. I have been transitioning the greenhouses from lettuce, asian greens, and kale to tomatoes, eggplants, peppers, and winter squash. The rain makes everything happy including the weeds, but we seem to be staying just ahead of them and the farm is looking lovely.
I want to tell you that there is a hefty amount of nutrients in the food you pick up in your weekly share. The veggies carry maximum vitamins, picked ripe with hardly any lost in transit. As an organic farmer I incorporate an incredible amount of calcium and potassium that the vegetables use to grow and then deliver to you. Each one is powerful and full of love.

SPINACH QUICHE
INGREDIENTS
One deep nine-inch pastry shell.1 packet of frozen spinach, chopped.2 medium eggs.½ stick of butter.1 cup of milk.1 cup of Swiss cheese, grated.½ cup of onions, chopped.½ cup of celery, chopped.½ cup of cottage cheese.1 teaspoon of salt.½ teaspoon of pepper.¼ teaspoon of nutmeg.
PREPARATION
Cook spinach in salted water and drain. Sautee the onion and celery in butter until the onion is soft. Spread cottage cheese over the bottom of the pastry shell. Mix the spinach with the onion/celery mixture and spread over top of the cottage cheese. Sprinkle swiss cheese over top. Combine the eggs, milk, salt, pepper and nutmeg, and pour over all.
Bake at 350 for 45 minutes.