This is what happens when butternut squash misbehaves:
It rather makes one wonder what goes on out there in the garden in the middle of the night, doesn’t it?
For reference, this is what a proper butternut squash looks like.
I believe the green squash is the result of an illicit affair with either the 8-ball zucchini across the path or the cucumber next door.
I haven’t quite decided what action to take regarding this situation. I was in the garden this morning, debating, when I noticed 2 more.
This was a very bad butternut, indeed.
I think I’ll harvest one tonight and see what’s inside…. Stay tuned ;-))
The sunflowers are well on their way to harvest time; barely a hint of yellow left in the field:
They are, now, all contemplating their roots
Last: the newest creature to join us in our house….
Occasionally they are neither ugly or scary. He was a little over an inch (3cm) from wingtip to wingtip.
I did not kill him.
I did assist him in finding his way back outside, however.
I’ve been on a quiche kick lately. I decided that it’s a lot like risotto: a great way to clean out the fridge.
And use up whatever the garden offers that day.
I make it with my brown rice crust, as usual…..
Chard, Chicken and Mushroom Quiche
2/3 cup quick-cooking brown rice substitute Basmati
1 1/3 cup chicken stock
1/4 cup (1oz, 30gr) shredded cheese, any flavor it helps to bind the crust
1 chicken breast
7oz (200gr) chard
4oz (120gr) mushrooms
3oz (90gr) Brie or other strong, soft cheese
1 tsp oregano
2 tsp olive oil plus a bit for the dish
1 cup (8oz, 240ml) milk
The Crust: Cook rice in stock according to package instructions. When done, spread out on a plate for 5 minutes to allow to cool a bit.
Lightly oil a 10″ (25 cm) pie or quiche plate. Lightly whisk 1 egg. Add 1/4 cup shredded cheese and the cooked rice. Mix well. Pat into the quiche plate, working it up the sides as best you can. Bake in 400F (200C) oven for 8 minutes. Remove.
The Filling: Wash the chard and trim any bad bits. Stack the leaves together and fold over, the long way. Slice into thin strips, using both leaves and stems.
Heat oil in a large skillet. Add the chicken breast and sauté until cooked through. Remove and set aside. Add the chard to the skillet and sauté until wilted and tender, about 7 minutes. Remove from heat. Clean and slice mushrooms. Slice Brie, 1/4″ thick. Slice chicken. Whisk eggs and milk together.
To assemble: Lay the mushrooms on the crust, Top with the sliced chicken, the Brie and the chard. Sprinkle with oregano. Pour the egg mixture over all and bake for 30 minutes, until center has set. Remove and let rest 5 minutes. Slice and serve.
Note: When baking quiches or tarts, I put the dish on a sturdy baking tray, before pouring in the egg mixture, for easier handling. The dish can get very full.
I’m really enjoying the Rainbow Chard I planted…. A new vegetable!
I think I know where the spiders are coming from….. Tell you tomorrow