Herb’n Gardening: Our New Shade House!
Now that the oppressive summer heat is slowly but surely starting to dwindle, we’re so excited to start our fall season with our usual vegetable and fruit fare. Fresh to the batch this season are our herbs that will be cultivated in our newly constructed shade house at Benedict’s Garden on Thomas & 85th. Delicious on roasted vegetables, used in poultry and meat rubs, and added to savory salads, herbs provide a robust flavor that are packed with healthy antioxidants.
Our new shade house at Bendedict’s Garden was constructed with the help of the UofA extension office, our cooperative and community members, New Roots staff, and local volunteers. Once winter arrives, it will be covered with plastic to foster the growth of baby nightshade vegetables like tomato and eggplant.
Here’s a recipe to give you a taste of what you can expect in a few short months. Fresh herbs and veggies are a winning combination for a fast and easy meal! Enjoy!
Tomato Basil Quiche
1 pie crust
2 pounds fresh tomatoes, sliced
20 basil leaves, sliced thinly
7 ounces Gruyere, diced into 1/4-inch cubes
4 large eggs
3/4 cup heavy cream
2 tablespoons sour cream
1/4 teaspoon ground fennel
1/4 teaspoon kosher salt
1/4 freshly ground pepper
Preheat oven to a 400 degree convection. Butter a 10-inch spring pan. roll out dough, insert in pan.
In a medium bowl, mix eggs, heavy cream, sour cream, fennel, salt and pepper until thoroughly combined. Set aside.
Evenly spread the Gruyere into the pie crust. Arrange the tomatoes on top of the Gruyere, and top with basil. Pour the egg mixture into the crust, covering the other ingredients easily.
Bake for 40-45 minutes, until golden brown and the egg mixture has set.
Get a fork and dig in! Bon appetit!