We're eating our greens!

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We got up (not so bright and early) and went to the farmers' market on the west side of Madison. Obviously with our CSA box we don't need to buy vegetables, but we like to get our milk, yogurt, eggs, cheese, bread and meat there. Next we went and picked up our CSA box from Harmony Valley. We realized we better get busy eating our produce. We did this by starting out with greens for breakfast by incorporating sorrel into a quiche.

Sorrel and Goat Cheese Quiche

Premade pie crust (Whole Foods has a decent frozen whole wheat crust)
2-3 cups sorrel, coarsely chopped (1 bunch), don't use the tough stems
3-4 few scallions, chopped
4 ounces goat cheese (I used Dream Farm French Herb goat cheese)
3 eggs
1½ cups milk
Salt & pepper
Parmesan cheese, preferably freshly shredded

Preheat oven to 375 degrees. Spread goat cheese in the bottom of a pie crust. Cover with chopped sorrel and scallions. Beat eggs, salt, pepper and milk together. Pour over greens. Sprinkle with Parmesan cheese. Bake for 35 to 40 minutes or until top is golden brown and the custard is set (not liquid in the middle).

Source: two small farms blog spot by way of Luna Circle Farm

More greens for supper. This is almost not a recipe because it is so adaptable as well as very quick and easy.

Pasta with Asparagus and Spring Greens

10-12 ounces pasta, any short shape (I used whole grain rotini)
1 pound fresh asparagus
2 tablespoons olive oil
3-4 cloves minced garlic
6-8 ounces fresh greens, whatever you have available. I used one bag of saute greens from Harmony Valley which I chopped before cooking.
1/2 cup roughly chopped walnuts (these are optional and not in the original recipe)
1/2 cup of either Parmesan, feta or crumbly goat cheese. I used Dream Farm feta.
Salt and pepper
Penzey's Pasta Sprinkle (also optional)

Cook the pasta according to package directions, then drain.
Snap off woody ends of asparagus, then cut into 2 inch pieces.
Heat the oil in a large frying pan and saute the garlic for a minute or two. Add the asparagus, cover the pan and cook until crisp tender. Add the greens, cover and steam very briefly--about a minute.
Combine the pasta with the cooked vegetables. Sprinkle on the nuts (if using), cheese and Pasta Spinkle. Season with salt and pepper and serve.

I have no idea where the recipe came from.

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