Wow, it’s been awhile. The last month has been quite busy, especially since the rain seems to have finally stopped. We’ve been playing catch up on planting tons of veggies that have not been able to be planted because the fields were too wet. Earlier this week we put almost an acre of potatoes in as well as an acre of broccoli, carrots, chard, peas, lettuces, tomatoes, zucchinis, and so many more. So much future food is in the ground, with TONS more to come! Today we planted up eggplants and various sweet peppers. There are literally thousands of eggplants and peppers, ah can’t wait!!
The flowers in the header are the California Poppy, the state’s official flower fyi 🙂
Here’s an introduction to some of the animals on the farm – our laying hens.
And….of course the rooster. He’s got some great colors.
So last week I had an urge to make a quiche. We have such great eggs with brilliant egg yolks.
I made an alternative quiche crust that turned out really well. It was slightly dry, but held together and worked great as a substitute for a white flour crust. Here’s the ingredients, with approximate measurements:
- 1 C rolled oats
- 1/2 C walnuts chopped thinly
- 1/4 C extra light olive oil
- 1/2 teaspoon salt
- 2/3 cup buckwheat flour
- 1/4 C extra light olive oil for oiling the pan & more may need to be needed for the crust mixture
Just add all the ingredients and mix in a food processor and then press it into a pre-oiled pan.
- sauté onion, mushroom, kale or spinach
- add diced up kamalata olives
- feta if you’d like
- spice – rosemary, garlic, oregano – any savory ones you’d prefer
Bake at 375ish for 30-40 minutes. Test when the center of the quiche is firm and isn’t liquidy. Let cool for 5ish minutes so it can settle and then enjoy!
We’re loving the farm and enjoying the surrounding nature. I’ll post some more pictures of the farm and our adventures sometime soon – hopefully!
Until then, try making a quiche – or some sort of new food adventure!