Orders this Week and New Website

Hi all, we are done packing orders and we had a nice array again this week for Farmer’s Picks:

$20 Farmer’s Picks

Blackjack Tomatoes (green, half-ripe or a mix)

Cabbage

Broccoli

Spring Onions

Arugula

Florida Oranges

Cilantro or 1/2 dozen Eggs

$30 Farmer’s Picks

Blackjack Tomatoes (green, half-ripe or a mix)

Cabbage

Broccoli

Spring Onions

Arugula

Florida Oranges

Cilantro or 1/2 dozen Eggs

Collards

Bordeaux Spinach

Florida Grapefruit

We are working on transitioning to the new website, should have it up and ready by Friday ordering. You may get an email regarding your account balance as we transfer the accounts, all active accounts will automatically be loaded into the new site and you will get more info on that as we near completion.

Features of the new website will include: online credit card payments; no account deposit requirements; integrated information about our farms and school garden projects and more. We are really excited to make this upgrade and look forward to the ways it will make our Online Market operate more effectively!

Recipe for this week:

Greens Quiche

We like the way quiche is so versatile…it’s great for a quick breakfast or lunch or even dinner. Pair with a salad, fruit or bowl of soup and you have a wonderful meal.

Bring roll-out style pie crust to room temperature (I know it’s not homemade but they are very convenient!). Preheat oven to 350 degrees.

In a mixing bowl beat together 6 Eggs, 1/2 cup Cream, 1/2 cup shredded cheese (we like white cheddar). Season with salt and pepper.

Wash and chop Greens, use Kale, Collards, Spinach or Broccoli. Sautee with 1T Olive Oil and chopped Spring Onions, season to taste. Add a dash of hot sauce or some fresh chopped cilantro if you like. We often add a couple of teaspoons Dijon Mustard in there. Allow greens to cool.

Place pie crust into baking dish, bake for 10 minutes or until it just sets up and gets a little crusty.

Add cooled greens into egg mixture, stir well to combine. Pour into pre-baked pie shell until just full, not up to the edge.

Bake at 350 for 30-40 minutes, check for doneness by wiggling baking dish. Quiche is done when center is set and top is browned.