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Spring into Action with a Farmer's Bounty Quiche |
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Written by Cherie Levan
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Thursday, 12 April 2012 12:41 |
With the opening of the Bainbridge Farmer's Market on Saturday, I am giddy with excitement. I have been composing the perfect lunch in my head to welcome the season. Lunch begins with a simple salad of field greens from some of my favorite farmers. Simply composed and lightly dressed in a Dijon vinaigrette, it is a delicious prelude to the meal's star attraction the quiche of my dreams - my Spring Quiche. Freshly laid eggs, tender leeks, spring garlic, chard, kale, Port Madison goat cheese, and, drumroll, please...house cured bacon from Hitchcock's Charcuterie. Not sure spring could get any better (unless the sun comes out!)
You could add any potatoes from winter storage - I am sure many of the farmer's will have these on hand this weekend. And the beauty of a quiche like this is you could add anything that appeals to your taste buds while you walk the market! Pea vines? Sorrel? Sure! Make your own "Spring Quiche"! Enjoy!
Spring Quiche
- 1 pre-baked pie crust* (This is also delicious without the pie crust if you are gluten free or low carb. It becomes more of a frittata this way.)
Filling:
- 1/2 lb of house cured bacon (or pancetta)
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A Vision Takes Shape at Kingston's new Food Shed |
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Written by Carolyn Goodwin
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Thursday, 12 April 2012 11:42 |
As Leslee Pate leads a tour of the Food Shed, her words paint a picture of the future. When Pate points out an open space in the barn, she sees a vibrant farm stand, full of produce, cheese, eggs and meat. A small room inside the house becomes a commercial kitchen filled with the smell of freshly baked pastries. A larger open space becomes a community dinner venue, the barn is transformed into an educational center, and adjacent fields of the 5-acre Kingston farm are full of productive livestock.
Pate is one of a dynamic duo of women creating the Food Shed, a "food hub" that combines elements of a farm, a farm stand, an educational facility, a commercial kitchen, and a business incubator. She and business partner Pam Buitenveld are implementing the transformation of Kingston Farm, Harley Soltes' (of "Harley Bob" eggs) former home, into a multifaceted local food Mecca. "There needs to be infrastructure like this everywhere if we're really going to increase the use of local food," Pate said. She hopes to create a model that can be duplicated in communities around the c ountry.
Right now the Food Shed offers a bakery CSA, fueled by the expert baking skills of the two partners who create a selection of sweet and savory baked goods. Subscribers can choose from a menu of breads, hand pies, breakfast pastries and soup; any four items for $15/week. The weekly bakery boxes can be picked up each Friday at the Food Shed. Their baked good are also available at the Poulsbo Farmers Market.
The Food Shed also caters farm-to-table dinners, usually in conjunction with a
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