It is certainly starting to feel like summer on the farm, especially when we spend afternoons by the river and snack on peas, greens and strawberries out in the field! It only gets better from here friends! Garlic scapes are one of my favorite seasonal treats. Scapes are delicious in any egg dish, but we use them everywhere in place of garlic, they are great on the grill too. Dandelion greens are a super healthy slightly bitter green, they are good in salads, juiced and also cooked.
Try them in this quiche I made the other day!
This week in your share-
Peas! Strawberries!! Beets, Lettuce, Garlic Scapes, Scallions
Your choice of- Kale, Chard or Dandelion Greens
'Hakurei' Turnips & Herbs
Dandelion & Garlic Scape Quiche
Pre heat oven to 375.
Sautee the garlic scapes in butter or olive oil for about 2 minutes, then add in dandelion greens and turn off heat, this should be enough to wilt the greens.
Spread the rice evenly around the bottom of your pie crust, then layer the scapes and greens over that. Top with both cheeses.
Whisk together the eggs and milk adding in salt and pepper as you like it. Pour this into the pie crust.
Bake for around 40 min until puffy and golden brown.