From Our Farm
Basil, Thai
Peppers, Habanero Sweet
Potatoes, Purple
Pumpkin, Seminole – WEDS ONLY
Spinach, Malabar
From Our Partners
Beans, Green Snap – Tendwell Farm
Kale, Curly – Tendwell Farm – FRI/SAT
Kale, Lacinato – Tendwell Farm – WEDS/THURS
Peppers, Yellow Bell – Tendwell Farm
Squash, Bellevue Butternut – Bellevue Gardens Farm – THURS/FRI/SAT ONLY
Tomatoes, Grape – Tendwell Farm
Watermelon – Watsonia – WEDS only
Try out this great recipe we found around the web that feature items from your CSA share:
Tomato-Malabar Spinach Quiche
Ingredients:
- 10-inch pie crust
- 4 very large tomatoes or the equivalent of grape tomatoes, sliced, remove seeds, and drained for 10 minutes
- 1/2 cup chopped Malabar spinach leaves
- 1/2 cup chopped basil
- 1 small onion sliced; separate the rings
- 1-2 cloves garlic, minced
- Pepper, dash
- 1 cup milk
- 6 large eggs, beaten
- 4 oz. shredded cheddar cheese
- 1 cup diced pan fried potatoes (hash browns) – optional
Instructions:
Preheat the oven to 400 degrees. Place crust into a pie plate. Flute edges and chill while preparing the rest of the ingredients. Mix eggs, milk and 1/2 cheddar cheese. Pepper to taste. Remove crust from the refrigerator. Place tomatoes in an even layer on the bottom of the crust. Layer sliced onion rings on top of the tomatoes and evenly distribute the minced garlic. Top with spinach and 1/2 the basil. Layer potatoes evenly on top. Pour egg mixture evenly over the vegetable layers. Layer with remaining basil and sprinkle the remaining cheddar cheese over the top. Bake at 400 degrees for 40 minutes or until a knife inserted in the middle comes out clean. Allow to cool 10-15 minutes until set. Enjoy!
Recipe adapted from: https://sites.google.com/ufl.edu/plant-of-the-month/January/june/2023-malabar-spinach?
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