Quiche. Lots and lots of quiche.

(In answer to the question: what are you going to do with more chard, beet greens, and scallions?)

This will be the week I cook Swiss chard and like it. I am determined! And the way I’ll make this work is with other things I like, namely, cheese, ham, eggs, and a crust. Friends, fat and carbs make everything better.

I also got lettuce, which will probably used in some kind of salad with roasted beets, and summer squash. There are about 11 billion ways to cook squash – one of my favorites is a stick-to-your-ribs vegetarian rice loaf. However, that takes about 2 hours to make, between cooking the brown rice and then baking the loaf. So I’m thinking zucchini bread.

My birthday is tomorrow, and I’m having a bring-your-favorite-takeout party. But because I’m incapable of making too much food for these kinds of things, I’m making roasted chickpeas, homemade cheese (with mango chutney for mixing), and cake. It just isn’t a party without cake.

So, what are our favorite quiche and zucchini bread recipes?

First CSA Haul! (And what I’ll do with it.)

Last night we had some wicked weather. Rain, thunderstorms, a tornado – even a waterspout in the Chesapeake Bay. Amidst all this, two dear friends of mine welcomed a brand-new baby son into the world. Ari, child of thunderstorms, is destined to be a superhero.

Overnight the sky cleared, the temperature dropped back from unseasonable highs, and today dawned perfect. All the windows are open, and everything smells fresh and clean and slightly mulchy. A farmer’s-marketing I went!

First up, we have a lovely bunch of arugula.

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Next, five of the largest scallions I’ve ever seen (they must each be over a foot long):

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And beets. I don’t know that I’ve ever willingly eaten a beet. These still have the dirt from the farm on them – you can tell they’re fresh!Image

Strawberries (not from the CSA but who could resist? They come with their own hairnet.).

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A head of broccoli that came with two inchworms as a bonus. At least they looked like happy inchworms. I liberated one outside and the other went down the sink by accident.

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Swiss chard:

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Finally, romaine:

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Not pictured: some homemade pasta and a small pack of Russian tea cakes. The samples get me every time. I was hoping for homemade cheese but that vendor wasn’t there. I really should get around to making some before too long.

So what am I going to do with all this stuff? The arugula, chard, and beets (roasted) will go on the pasta with some chicken. It’ll make me the envy of the lunchroom. I think the romaine will be for sandwiches, and the scallions, at least some of them, will find their way into eggs. Roasted broccoli will make a nice side for sandwiches.

What else can I do with this stuff? Are beet greens edible?