September was a pretty exciting month in the life of a Penn’s Corner CSA member, mostly because our boxes started looking like this:
While the early months were very full of greens, August through October brought us a lot more variety, with tomatoes, pears, berries, peppers, potatoes, and BEETS GALORE!
And this delightful combination of potatoes, onion, and green pepper? Just what I need to make my favorite quiche recipe!
What’s so great about this is how light it is compared to a standard quiche: instead of a buttery pastry crust, you line the bottom of the dish with potato slices. Much lighter, but still delicious! I’ve been making this quiche since about 2002, and I love it. I use regular, thick-cut bacon instead of Canadian bacon, but you can do whatever you prefer.
Jeera aloo! This is a semi-spicy, but very flavorful vegetarian Indian dish that they *used* to make at India Garden back in the early 2000s, but it’s now off the menu. I used this recipe from Manjula’s Kitchen with a few slight modifications, since I couldn’t make it to the Indian spice shop I usually use. I swapped in onion powder and garlic for the asafetida (1/8 tsp of each to match the 1/8 tsp of asafetida), and an equivalent of lemon juice in place of the mango powder. Amazingly, this recipe turned out JUST how I remembered it from India Garden all those years ago! This is definitely in my regular rotation of side dishes.
But they were perfect in a crisp! I used some prune plums and the pears for this oatmeal, almond, pear & plum crisp, which was a really hearty – but pretty healthy – dessert.
Shrub is a type of mixer made with fresh fruits or veggies, sugar, and vinegar. It’s great because you can use the not-so-pretty parts of the fruits, or the fruits that are on their way out freshness-wise. When it’s done (a process that takes about a week start to finish), you can mix them with booze for a great cocktail, or even just with club soda for a great little refreshing spritzer.
At the end of our shrub-making, we had a prune plum shrub, the ground cherry & pineapple shrub from the Butterjoint class, and the roma tomato shrub. The prune plums go well with dark rums, but that tomato shrub is just right with some tequila (we used El Jimador anejo). We’re total shrub believers!