We are well into our Blue Morning Farm CSA this year (yay Billy and crew!) and I am having fun every week finding ways to work the beautiful vegetables and herbs into our morning breakfasts at the Inn. Some of the veggies are pretty easy – we use the salad mix as a side to our hearty Southwest potata frittata – but sometimes I get something new. Last week that was green garlic. Mine looked a lot like the one pictured above – the link to the photo is from a wonderful restaurant, One Block West, in nearby Winchester, VA where the chef specializes in using local and seasonal foods.
I used my green garlic in a crustless quiche and included most of the spinach that accompanied the garlic in the CSA. Here’s the recipe:
1 stalk green garlic, trimmed of tough green leaves and sliced thin.
spinach (equivalent of 1 bag)
12 oz. sharp cheddar cheese, shredded
7 eggs, beaten
Saute the green garlic in about a tablespoon of oil until softened, then add the spinach and wilt it.
Press spinach mixture to remove excess water and drain. Cool spinach.
Combine eggs and cheese with spinach and green garlic; pour into a greased 9 inch pie plate.
Bake in a 350 degree oven for about 40 minutes, until set.
Makes 6 slices – we serve it with sausage links and toast or a side salad.
Jeanne & Jim at the Thomas Shepherd Inn B&B in Shepherdstown, WV