After a near - tropical fusillade of lovesome weather here in Wisconsin lately , the reality of the real - deal gruelling frosts knocks at our farm door . Or more specifically , the crepuscle greens are on their last hooray .
How ironical ( and a scrap maddening ) that now , at the end of the 4th quarter of the garden biz , our greens expect their proficient . Gone are the germ pressures and dryness of summer , and those flora , particularly ourSwiss chard , stands tall , gullible and exulting .
With the looming hard frosts , we reap the bulk of our chard this week and freeze it for the winter . Chard freeze terrifically : Wash and chop leaves , and blanch for about three minutes . Cool and wedge out as much water as possible and back into deep-freeze containers or charge plate traveling bag . Use freeze chard as you wouldspinachand other green .
But before we freeze out away all the chard , we keep a few more stave of the fresh hooey with Swiss Chard Quiche , a pastry dough shell filled with a savory custard cooked up witheggs , pick , cheeseflower , seasoning and , of course , those leafy jet high-pitched in vitamin A , E , and C and mineral , such as branding iron and calcium .
We drew inspiration for this Swiss Chard Quiche from our farmer friend Dela Ends ofScotch Hill Farmwhen she play her family ’s interpretation to a local women in sustainable husbandry potluck last winter . Her recipe appears in the FromAsparagus to Zucchinicookbook , published by theMadison Area Community Supported Agriculture Coalition .
A few tips :
Recipe : Swiss Chard Quiche
Yield:6 servings
Ingredients
PreparationIn a large frypan over gloomy heat , evaporate butter . Add the leek and garlic and cook until leek are soft and crank . Be certain to cook easy over a low heat or otherwise leeks can burn and call on brown .
Add chop greens , and stir until wilt . Spread chard mixture on the bottom of the Proto-Indo European shell . sparge cheeses over chard mixture .
Beat eggs in a minor bowl . Add cream and salt . rain cats and dogs egg mixture over top of quiche . Sprinkle with Anethum graveolens .
Bake at 375 degrees F for about 45 minutes or until a firm and aureate brown .
Recipe : Pie Crust
Yield:1 9 - inch insolence
PreparationMix together flour and salt in a magnanimous arena .
Cut in butter with pastry dough liquidiser or two butter knives until musical composition are sizing of little peas . To make pastry extra tender and flaky , divide butter in one-half . gash in first half until commixture looks like clavus meal . Then cut in remaining half until like small peas .
Sprinkle one tablespoon of piss over part of flour - butter mixture . Gently cast away with fork ; push to one side of stadium . Sprinkle next tablespoonful of water over wry part ; mix lightly . Continue adding water and mixing gently until the dough is moisten .
pucker up with finger ; mannequin into a ball . If you have the meter , refrigerate the gall overnight for an extra - flaky encrustation .
On lightly flour open , flatten out ball slimly and wave to 1/8 inch thick . If edges split , pinch together . Always roll speak - manner , going from centre to edge of clams . Use light-headed fortuity .
Press into light oiled pie cooking pan , and add quiche ingredients ( no motivation to pre - bake ) .
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