Wednesday, June 23, 2010
I thought that I had found most working farms within a hundred miles of home, but it looks like I missed one right under my nose. I saw this post on Serious Eats for fresh eggs in Howell, NJ, and of course I had to head out there as soon as possible. I know that NJ is often the butt of jokes, but it really is a beautiful state filled with lots of gorgeous farmland. The farm in the post is Iceberg Farms, which is only 6.2 miles away from my home but well off the beaten path. It may only be a few miles away, but it is worlds away from my suburban shore community. The farmer, Bill, was so nice and accommodating. He gathered my eggs while I waited with his three canine friends and watched chickens run about. The eggs were a mere $2.50 per dozen and fresh as can be. I am looking forward to trying some of Bill's honey, produce, and fresh berries as well.
It is still super busy at work, and weeknight dinners have been a challenge to pull off at a decent time. On Monday, in honor of “meatless Monday,” I made an asparagus and goat cheese quiche. I was armed with fresh eggs, asparagus, and scallions from my CSA box, goat cheese from Costco, and a frozen Trader Joe's pie crust. I put this together in minutes and popped it into the toaster oven since it was so hot and I didn't want to heat up the whole house. I served it with a side of sautéed kohlrabi greens - also from my CSA box. The meal was quick, healthy, and delicious. I am a fan of kohlrabi greens - who knew? That is what is great about the CSA- I get to try new things that I ordinarily would not have. Delicious!
3 eggs well beaten
3 thinly sliced green onions
1 & ½ cups whole milk
½ tsp salt
¼ tsp freshly ground pepper
pinch of freshly ground nutmeg
1 cup steamed asparagus cut into 1 inch pieces
6 oz. fresh goat cheese
Preheat oven to 375 degrees. Add the asparagus to the pie crust and add dollops of the goat cheese. Combine all other ingredients. Pour the custard mixture over top and bake until set.