Welcome to Week 5!
Arugula is one of those vegetables that you rarely hear of, let alone eat, unless you are tuned into local eating. I didn't eat arugula until after I graduated from college and started working on farms! It has a very tender leaf that doesn't travel well, and it definitely has a distinct taste that not everyone loves. I'm one of those who doesn't love it plain, but I DO love it in a special quiche recipe that I've been making since about 2012. Sometimes trying a vegetable in a new way opens up worlds, as this quiche did for me. It turned me into an arugula lover, even though I don't eat it raw. Whenever we have a beautiful looking crop (which is right now!) I make this quiche.
Arugula Quiche
Crust
1 1/2 cups whole wheat pastry flour
1 teaspoon baking powder
1/4 cup canola or olive oil
1/3 cup cold water
1 teaspoon apple cider vinegar
Pinch salt
Filling
6 cups packed fresh arugula (about 2 bags)
3-4 sprigs fresh basil
1 cup grated cheese (I use parmesan)
1 tablespoon any flour
4 eggs
1 1/2 cups milk of any type or water
1/2 teaspoon sweet paprika
Optional sauteed onion and garlic
1. Make the crust by combining all the ingredients and whisking together with a fork until it comes together into a ball. Refrigerate for at least 30 minutes for the easiest rolling, but you can just roll it out right away if you're pressed for time.
2. If using sauteed onion and garlic, cook these first. Preheat your oven to 400F. Pack arugula into unbaked pie shell and tear basil over it. Layer on onion and garlic if using. Mix together cheese and flour and spread over that. Beat eggs well then add milk/water and pour over cheese. Sprinkle with paprika.
3. Bake for 15 minutes, then lower the heat to 325 and bake 25-30 minutes longer, until golden and puffy. Allow to set 10 minutes before cutting.
Have a great week and we'll feed you soon!
Katherine, Spencer and Crew
Our crew of Nicole, Jared, Kelsie and Nick packing on a Tuesday harvest/wash/pack day.
