Fig & Fauna Farm - by Tiger in a Jar
by fig + fauna farm on 01/12/12
fig + fauna from tiger in a jar on Vimeo.
Kale and Feta Crustless Quiche
by fig + fauna farm on 01/09/12
Lunch is ever so important on the farm. The need strikes us early in the day and I find myself aiming to lure everyone into the kitchen for a gathering with such pure intentions...nourishment.
Eggs are my go-to and our hens are more than willing to give...
Quiches are such a simple pleasure. I comprise a quiche from only what is at hand - or in the garden. There are many well loved combinations, but this season brings me armfulls of kale and onions. For supreme creaminess and flavor, one ingredient delivers like no other - yogurt.
/// PHOTOS BY ROSE E MARTIN
CRUSTLESS KALE & FETA QUICHE
You will need:
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4 Pastured Eggs
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1 cup milk
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1/4 cup yogurt
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1/2 cup chopped kale
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1/3 cup sliced yellow onion or shallot
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1/2 heaping cup of feta cheese
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Grated Cheddar or Fontina - for top
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Extra Virgin Olive Oil - for sautee
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A few sprigs of Lemon-Thyme
Preheat oven to 350 degrees. With a whisk, combine eggs, milk and yogurt until well mixed. Heat olive oil in a skillet over medium - sautee onions and kale until onions are slightly browned but not transluscent - kale should be bright green and semi soft. Set aside to cool for a minute or two. Crumble feta into the egg mixture and combine well. Fold the kale and onions into the eggs and distribute into 5 ounce flan dishes or ramekins.Sprinkle grated cheese and thyme and bake until light brown on top - approx 40 minutes.
*Serves three 5-ounce dishes
Also pictured: Heirloom Salad mix with shredded beets and Blood Orange Vinaigrette and Borage Tea
Heirloom Sun Dried Tomatoes
by fig + fauna farm on 01/06/12
Our vines are dripping with voluptuous tomatoes in every direction. While we are flirting with cooling winds, we are presently in Florida's greatest growing season - just cool enough for the soil to retain its moisture and warm enough for the bees to continue their work. I hunt each bush, searching for a pink, purple or red heirloom tomato that may be hiding in the shade beyond the foliage. Suddenly, a few ripe tomatoes become many and they beg to be made into something more - like one last dance beyond the garden bushes.
For most of the country, tomatoes remain a fond memory of the summer seasons past. That is unless; you have sun dried tomatoes on hand. You might think of them as: summer in a jar.
Bursting with tartness, Sun Dried Tomatoes are the queen of any dish and today I will let her shine. There is no need to pair her with a single thing, but a rustic slice of sourdough bread.
/// PHOTOS BY ROSE E MARTIN
HEIRLOOM SUNDRIED TOMATOES
You will need:
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Tomatoes
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Extra Virgin Olive Oil
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Sea Salt
Preheat oven to 200 degrees. Slice medium/large tomatoes 1 - 1/1/2 inch thick. Smaller tomatoes and cherry tomatoes can be halved. Line a large baking pan with waxed paper. Arrange the tomatoes on the paper, drizzle with olive oil and sprinkle with salt. Check frequently and bake until the tomatoes are free of juice, flexible and similar to a raisin. Let cool and pack into a canning jar and cover completely with extra virgin olive oil.
