Often we forgot to be patient but the garden reminds us that some things you cannot rush and the best things are always worth waiting for. I can vouch for that as I just pulled my first eggplant from the garden this morning. It was such an exciting surprise to find a nice ripe eggplant hiding under the big leaves in my garden. It’s hard to believe that four months ago France and I planted our humble veggie patch. We were both a little skeptical as to whether it would work but the tangled garden that has flourished is proof of our success.
Balance between trusting intuition and using knowledge is important in gardening. You can’t expect to have a perfect garden the first year you plant and frankly it is probably better if you don’t. When things go wrong you have the opportunity to learn from the problem and understand why it happened. This is very important because it gives you practice. You will be better at recognizing problems in the future and know how to fix them quickly.
I could ramble on about this all night but in lieu of that I thought I would keep it short and share my recipe for local three cheese mushroom artichoke quiche.
Preheat oven to 350 F
1 ¼ cup butter
3 ½ cups flour
2 eggs lightly beaten
1 tbsp cold water
Cut the butter into the flour with a pastry cutter. Make a well in the middle and pour in eggs and water. Mix until combined. Be careful not to overwork the dough or it with not be flaky.
This makes two pie shells. You have the option to make two quiches or put the other half of the dough in the freezer and store it for up to 4 months.
Roll out one half of the dough into a circle and place in the pie plate. Remove any excess dough that hangs over the edge of the plate with a knife. You can use your fingers of a fork to imprint the edge of the crust into your desired design.
3 cloves of garlic
1 portabello mushroom
½ cup white wine
1 tbsp butter
Fresh Oregano – as mush as your taste desires
Dice onions and garlic and slice the artichokes and mushroom. Melt butter in a frying pan. Add onions and garlic and cook over medium heat until caramelized. Add white wine, artichokes, mushroom, and oregano. Cook until wine is reduced and artichokes and mushroom are tender. Set aside.
1 cup milk
1 cup cream
2 tbsp flour
In a large mixing bowl combine eggs milk and cream. Whisk in flour gradually to avoid clumps.
8oz cheese (I used grubec, cheddar, and old mountain cheese)
Alternated layering the caramelized vegetable mixture and cheese in the pie shell and pour the egg mixture over top.
Bake for 45-55 minutes
Now you have quiche to enjoy and here is a quote to ponder while you reflect on this full moon.
To attain something desired is to discover how vain it is; and…though we live all our lives in expectation of better things, we often at the same time long regretfully for what is past. The present, on the other hand, is regarded as something quite temporary and serving only as the road to our goal. That is why most men discover when they look back on their life that they have the whole time been living ad interim, and are surprised to see that which they let go by so unregarded and unenjoyed was precisely their life, was precisely in expectation of which they lived. – Arthur Schopenhauer