I'm the queen of saving something, saying I'll use it, and never touching it again. I'll cut off lovely beet greens, or radish greens, putting them in a bowl in the fridge, only for the husband to find it days later, wilted and ready for the compost pile. I'm taking a vow here to be better about it. I am (and you are) paying a premium for quality, local foods and I plan to use every bit, right?
So, this week's "The Lighter Side of Local" has to do with using everything you picked up at market this week, even in ways you might not usually consider. If you can't use it (we're talking vegetables here), it can go in your compost pile and feed your soil. It's a hard transition to make. You're used to trimming off the odds and ends of food and only using the parts you really need. Everything has a use.
What I picked up this week for $16:
1 bunch Swiss Chard - $2
1 bunch radishes - $2.50
2 large bok choy - $4
1 bunch beets - $2.50
1 bunch broccoli rabe - $2.50
boston lettuce head - $2.50
Things to note this week - a lot of things are in abundance, meaning the prices have gone fairly low, which is a huge bonus around this time of year. It means I'll start freezing some of the greens this week most likely, and I'll definitely be buying up more next weekend to put up for the colder months.
This next recipe is one of my "leftover" recipes. I hate cleaning up my beets and radishes and getting rid of those amazing greens that come along with them. They're perfectly edible and actually have a taste and use similar to swiss chard or mustard greens. They're really fabulous in quiches or scrambles. I also had several pounds of homemade chorizo leftover from last month's Charcutepalooza challenge.
Chorizo and Greens Quiche
1 unbaked pie crust (homemade, bought, whatever you like)
1/2 pound chorizo (taken out of the casings if that's how you bought it)
1/2 sweet onion, diced
1 teaspoon minced garlic
3 cups roughly chopped greens (beet greens, radish greens, etc)
salt and pepper to taste
1/4 teaspoon crushed red pepper
2 large eggs (I used farm eggs that were smaller, so I used 3 eggs)
2 large egg yolks
1 cup milk
1/2 cup heavy cream
1/2 teaspoon table salt
1/2 teaspoon ground white pepper
pinch of nutmeg
1 cup shredded cheddar
Preheat your oven 375 degrees.
Place your pie crust in a 9-inch pie pan. Prick the bottom with a fork. Cover the dough with a sheet of parchment paper. Fill the crust with pie weights or dried beans. Place into your preheated oven and bake for 20 minutes until the crust is a touch golden and partially baked. Take out of the oven, set aside to cool on a baking race. Turn the oven down to 325 degrees.
In a large skillet oven medium heat, brown your chorizo, transfer to a paper-towel lined plate and set aside.
In that same skillet, over medium heat again, add your onions and cook until tender. Add your teaspoon of minced garlic to the pan and cook until fragrant. You can now add your greens to the mix. Salt and pepper to taste and then add in your crushed red pepper. Cook the mixture until greens are soft and softly wilted. Set aside to cool.
Now, in a large bowl, beat together eggs, egg yolk, milk, heavy cream, salt, white pepper, and nutmeg. Next, add the chorizo, greens, and cheddar cheese to the egg mixture and stir until combined.
Pour the mixture into your cooled, partially-baked pie crust. Place into the oven and bake until the top is golden brown and the quiche is set in the middle. This will take about 30-35 minutes.
Allow to cool five minutes before serving.