I've got nothing again this week for a harvest. The weather is warming up though so hopefully the spinach will start to grow. We might even get into the mid 50Fs(12C) this week. I've noticed the sun is getting higher too. I checked my beds recently and the beds that actually get some sun right now are already defrosted. This morning the top layer is frozen as the low last night was 26F(-4C), but they aren't frozen down deep. Just a thin crust. It is weird that our ground never really froze solid for any length of time. Usually it is frozen solid until mid March. But I'll use the warm weather to my advantage. I'm going to try so sow some seed this week outside. Unheard of here in February, but there is a first for everything.
Until then I'll keep eating from my stores. I've been using up the tatsoi harvested in January. And the orange is from my butternut squash.
The quiche has multiple personalities. The left side is for my veggie hating hubby. The right side has caramelized onions (from stores), kale from the garden (picked a while ago and finally used up), and oregano that I dried last summer. I love making quiche since I get to eat it for a couple of days afterward. And I love that I don't really have a recipe. I can throw in anything I want. I just make sure the egg to (soy) milk recipe is 1 egg to a 1/4c milk. I uses however much I need to fill the pie shell.
Last nights dinner included spinach and carrots frozen from last year. I have lots left still. And I've been eating zucchini bread for breakfast in the morning. Yum.
Harvest Monday is a day to show off your harvests, how you are saving your harvest, or how you are using your harvest. If you have a harvest you want to show off, add your name and link to Mr Linky below.
Such a healthy and delicious soup. Love the idea of making a multiple personalties quiche, so clever, must remember this tip. Thanks.
ReplyDeleteYou have amazing "stores". That soup looks great. The butternut squash chunks are very appetizing.
ReplyDeleteBeautiful quiche. We've been eating quite a bit from stores as well. I've also been itching to get something in this year as well. Our weather has been more late March/early April, so why not?
ReplyDeleteI'm a little jealous that you can get some seeds planted. I had the same thought yesterday, but when I went out to the garden, it's frozen from about 1/2 an inch down. I'll have to wait a little longer yet.
ReplyDeleteYour quiche looks wonderful! I haven't made one for some time. Sounds like a good dinner for tonight.
ReplyDeleteOur ground never really froze either this year. I hope that this unusually warm winter does cause problems this year.
Very good looking quiche. It has been a intresting winter this year. Stowing seeds in February is hard to believe. Hopefully it will be a good growing season.
ReplyDeleteHmmm...nice way to use the kale (or chard) in place of the predictable spinach in the quiche. Thanks for the idea. Susan Martin
ReplyDeleteQuiche looks great. Wish DB would eat eggs. May have to make myself a small one.
ReplyDeleteI think our ground is quite frozen at this point. It is still snow covered so don't think it went as deep as usual however.
Isn't it great that the sun is getting higher and warmer. We have had a lot of sun for February. It is usually a dark month here.
Soy milk in a quiche? That sounds crazy to me. How does it come out, and why do you use soy?
ReplyDeleteOur favorite quiche is caramelized onion, and we use a lot of onions in the quiche! It is delicious.
Erik
www.comidayolas.com
That quiche cracked me up:) I haven't made quick in years. Yum.
ReplyDeleteerik, I use soy because I'm lactose intolerant. I don't even have regular milk in the house except in little containers occasionally (for hubby). I tend to cook exclusively with soy milk. It works well. It solidifies well and tastes good. I don't use Swiss cheese though. My family prefers cheddar in their quiche. I've never tried soy milk and Swiss together, but the cheddar and soy taste pretty good.
ReplyDeleteYummy looking foods. I love the split personality quiche. My husband is moving our beds, so I have to wait until he gets done to try my outdoor experiments. Amazing that you are putting seeds out before I am!
ReplyDeleteI could probably walk out to the garden, through the SNOW, and pick a couple of spinach leaves, but I think I'll pass.
ReplyDeleteBoy, do I ever need a new camera. Your dinner photos look gorgeous.
I love the idea of splitting the quiche - ued to do this with pizza to accomodate the differences of my daughter and us on topping choices but since she has moved away have not had to do that... but quiche is another matter as my husband is not terribly fond of it and when i load it up with veggies he is even less fond of it.
ReplyDeleteWe usually do frittatas instead of quiche, but both are good ways to use up odds and ends.
ReplyDeleteOur ground is not frozen either. I hope that means my overwintered onions will survive.
That soup looks delicious!! We ended up loosing our tatsoi to aphids this week. That's how weird the weather has been. The cold frames got so warm this week that we had a big hatch of aphids and the only thing in the cold frame for them to eat was the tatsoi. They took care of it in no time!! :(
ReplyDeleteI'm glad I'm not the only one with a vegetable hating hubby. I seem to cook two versions of quite a lot of things, he's very slowly getting better but I think with quiche he'll always want the bacon version.
ReplyDeleteOh, seems so frustrating that he wouldn't be able to enjoy your amazing harvests :( I too love the multiple personality quiche.
ReplyDeleteI love your "give it a go and see" attitude to planting your early seeds,will be interested to see how they develop. Love quiche too and find it always taste better the next day.Have you tried caramelized onion as your pizza sause? it could replace the tomato base that you can't eat.
ReplyDeleteAndrea, yes I do. I've found my favorite is caramelized onions with some red wine in them. Then some mushrooms and spinach or chard. I saute it all down so it isn't wet when I add it to the pizza. I do love caramelized onions.
ReplyDeleteWe've received more snow in the past week than in the entire past 3 months. Your soup looks yummy on a day like today!
ReplyDeleteI too love quiche for it's simplicity and variety, I could probably eat it every day, but I need to get my oven fixed ;-(
ReplyDeleteI can't wait until I can share something I harvest on your blog hop. Hopefully it wont be long.
ReplyDeleteLove the soup, looks delicious, never thought of making split personality quiche, thanks for the tip.
ReplyDeleteSorry for the late post, I missed a day this week thinking today is Sunday (>"<""
Thanks for reminding about the quiche. Something to make tonight for sure since I have lots of eggs.med
ReplyDeleteSomehow this week started and left me behind... just now catching up! Good luck with late winter plantings, hopefully the weather will continue to cooperate. Your butternut and tatsoi dish looks good. Quiche is also one of my favorite go-to dishes- easy, quick, and so adaptable to whatever veggies are around at the time.
ReplyDeleteA few days late, but I finally made it this month! That soup looks amazing! I got some Tatsoi to try this year because yours looked so yummy!
ReplyDeleteLooks very nice. I make quiche with different personalites too, although only with or wothout onion. Fortunately my little and big boys both love veggies!!
ReplyDeleteI was thinking about having quiche tonight. I haven't made it in a while.
ReplyDeleteOh Yum! looks really delicious. I can have a large serving with those dishes.
ReplyDelete