Spring Quiche Trio

Don't those leeks look yummy! Have no idea what to do with 'em? Here's a recipe to jumpstart your creativity! It comes from the book: Simply in Season. This cookbook is a fantastic resource for those of us trying to cook in season for the first time. Check it out!

• 3 pastured eggs
• 1 cup evaporated milk
• 1/4 tsp salt
• 1/4 tsp pepper
• 9-inch pie crust

Filling:

• 1cup leeks (thinly sliced)
• 1cup broccoli (chopped)
• 2cups spinach (chopped)
• 1 cup Swiss cheese (shredded)
• 1/2 cup bacon (fried & crumbled)

Saute leeks and broccoli together ina greased frypan 5-10 minutes. Add spinach and cook until wilted. Place bacon and cheese in bottom of crust, then top with vegetable mixture.

Pour filling into crust topped by egg-milk mixture and ending with a sprinkle of reserved cheese. Bake in preheated oven at 425F for 15 minutes. Reduce heat to 350F and bake until browned on top and set in the middle, another 25-30 minutes. Allow to cool for 10-15 minutes before cutting and serving. Be creative! Any spring veggies will go great in this quiche!

Earth Day 2010

This is the 40th Anniversary of Earth Day! There will be many events held in and around Abingdon tomorrow and this weekend to celebrate. Get out and enjoy our wonderful community!

Thursday April 22nd:

Emory & Henry will hold it's first Farmers' Market, from 11-1pm on campus.

VHCC will host an Eco-Fair from 11-1pm

Glade Spring Middle School Eco-Fair from 4:30-6pm

Saturday April 24th:

Earth Day Fair at the Farmers' Market & Fields' Penn Lawn.

There will be over 40 vendors and booths set up with various activities, information & products to show you what you can do for the earth! Free to the public, including kids activities & FREE E-waste drop off at Depot Square! On the Market Lawn we're hosting the composting booth and rain barrell workshop. For more information email: SLEAB@eva.org

Spring Time RECIPE: Goat Cheese & Asparagus Quesadillas

This Saturday, every ingredient besides the olive oil will be available for purchase. Quick, easy, delicious, healthy and local!

Goat Cheese & Asparagus Quesadillas

2T extra-virgin olive oil

1/2 lb asparagus cut into 1/2 inch pieces

Salt & pepper to taste

2 (10 inch) flour tortillas

4oz herbed goat cheese

1/4 cup chopped fresh cilantro

fresh cilantro sprigs, for garnish

Heat 1 T olive oil in a skillet over medium-low heat, and cook the asparagus until tender and lightly browned. Season with salt and pepper and remove from heat.

Spread one side of each tortilla with 1/2 the goat cheese. Place 1/2 the asparagus and 1/2 the cilantro on each tortilla, and fold tortillas in half over contents to fold quesadillas. Brush the outsides of the quesadillas with remaining oil.

Place the quesadillas in a skillet over medium-low heat, and cook 3 minutes on the outside, or until lightly browned. Cut in half and garnish with cilantro to serve.

Recipe from AllRecipes

Opening Day: April 17th, 2010

It's been a long, dreary winter! But our vendors are ready to kick of the new season of the Market with a bang! We will have almost 40 vendors and live music on opening day, as well as new events at the market this year. Wine, goat cheese, fresh pasta, artisan breads, cut flowers, produce, grass finished meats, fine artisan crafts and preserves are just among some of the great items that will be available this Saturday. Abingdon Farmers' Market is a true community, and we can't wait to see you there! Every Saturday from 7-noon and Tuesdays from 3-6.

And don't forget! For a long list of what you can find for purchase at the market, check out our website: http://www.abingdonfarmersmarket.net/ and sign up for the weekly email newsletter!