Farm Fresh: 4 Recipes to Celebrate Seasonal Local Produce

Spring is the perfect time to create a meal from local produce.


| March/April 2007



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A hearty quiche made with sweet onions, farm-fresh eggs and locally produced cheese is a delicious entree for a relaxed Sunday brunch.

Photo By Joe Coca

Among the season’s many other tantalizing attributes, spring is a herald to long-awaited fresh produce—from fragrant herbs to tender greens—and nowhere is spring produce fresher than at your local farmer’s market. Look for stalls that sell organic produce, but don’t eschew fresh, local food for imported organics from the grocery store. Those juicy, ripe strawberries (grown by the farmer whose name you know) make a much better pie than the organic strawberries picked early and shipped in from another country.

Our recipes showcase the best of early- spring produce. Delicate, sweet onions are caramelized into a quiche. Tender greens are tossed lightly with a shallot dressing, and new potatoes dusted with spring herbs are at once a light and hearty side dish. A creamy, tart rhubarb cake crowns the meal.

Sweet Onion Quiche 

Even the hungriest of men will find this hearty quiche with bacon and sweet, caramelized onions up to par. This dish involves several steps, but you can make it ahead of time and serve it at room temperature if you wish. Use a fresh cheese from your farmer’s market if you can find it.

Spring Green Salad with Shallot Vinaigrette 

This simple salad complements and offsets the richness of the quiche. Look for fresh greens such as spinach, lettuces, dandelion, watercress and arugula. Use a gentle hand when drizzling the vinaigrette; a light coating allows the taste of the fresh greens to shine through.





elderberry, echinacea, bee hive

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