Hey everyone! Even though our home isn’t on the Greenville Urban Farm Tour this year, we’ll still be at the North Main Organic Garden tomorrow to answer questions and talk to people. Nathaniel and I will be at the Appalachian Feet table from 9:00am until early afternoon (so if you want to see us, don’t come too late in the day). We hope to see you there!
You’ll also be able to sign up for the SC Upstate Permaculture Society (free and open to beginners).
Photo Caption: This was our table at the 2012 Urban Farm Tour.
If you haven’t bought your tickets yet, you can get them online at this website or pick them up in person tomorrow at GOFO’s Crescent Studios headquarters.
My beekeeping article from the summer 2013 issue of edible Upcountry magazine is now available online. Many thanks to Carolina Honey Bee Company for hosting such fantastic classes. Our three hives are still doing great!
Click here or on the image below to see the article:
Photo Caption: Click on the image to see the article. Photo Credit: Brian Kelley
You can pick up hardcopies of edible Upcountry at locations all over the Upstate, including the Swamp Rabbit Cafe & Grocery.
One thing that I have really come to love about living in upstate South Carolina is the sheer diversity of fruits and vegetables that we can grow. Having come from Vermont, where the short summers and extremely cold winters put a major limit on what can be grown each year, South Carolina has struck me as an Eden of sorts. Previously, I always had to eat most of my fresh produce as shipped items (especially peaches), but now I get to try my hand at growing familiar food as well as some plants I had never even heard of. Really, it amazes me to live in a place where I can grow my own pomegranates and figs. With a bit of work, I can even pick my own fresh citrus. It’s great!
Feijoa (aka Pineapple Guava) are attractive evergreen shrubs or small trees. They make excellent urban permaculture foundation plantings due to their usefulness and curb appeal.
One of the stranger fruits that we have decided to give a shot to is feijoa (Acca sellowiana), which is also commonly called pineapple guava. (I am refraining from calling it that myself, because it is neither a pineapple nor a guava). Feijoas are a member of the Myrtaceae family, which includes such notables as eucalyptus, clove, allspice, and true guavas. The plant is an evergreen shrub or small tree, generally not growing taller than ten feet in height (though it can be pruned to keep it shorter than that), with attractive foliage and colorful flowers. Originating in South America, feijoas were first brought to the United States in the late 19th to early 20th century. At first they were grown as ornamentals rather than food plants (while in New Zealand and Australia they became popular for their fruit). It was not until some time later that the fruit began to become a desired aspect of growing feijoas.
While feijoas can grow pretty well in our zone 8 region of South Carolina, they do need to be looked after the first couples of years. They are reported to be sensitive to cold winds and so are best planted up against a wall or some other structure that can give them a bit of shelter. Once they have been established, they should have no problem handling the South Carolina winters. Only up in the mountains might they succumb to cold (temperatures continually below 16° F will probably kill them). Feijoa actually need at least 50 cold hours each winter to set blossoms, so a bit of chill is not a bad thing. Our two plants are positioned along a narrow brick wall in our front yard. This provides them with the shelter from the wind. Additionally, the afternoon sun heats the wall and creates a microclimate that benefits the feijoas when the weather turns cooler.
The feijoas put out buds in spring which open into flowers sometime in May and June. The flower petals are a very attractive pink and white (personally I find them somewhat similar in shape to fuchsia flowers, though larger, and more flamboyant). The fleshy petals are edible and can be removed for eating without destroying the flower as a whole (so that they still fruit). They give off a pleasant scent, sweet and almost spicy (which is a reminder of its relation to things like clove and allspice). The flavor of the petals is mild and fruity, again with the slightest hint of spice.
The flowers of the feijoa open in late May or early June. They are stunning gems that cover the plant and give off a very pleasant fragrance.
Feijoas are most likely to bear fruit if you have two plants growing in very close proximity with each other (its okay for them to be close enough to touch each other). While they can fruit without another plant, pollination will be significantly lower. We were lucky this year to get any fruit as only one of our two plants flowered (of the two it was the older plant, we’re hoping that the other one has grown enough that it will flower next year). If pollination is successful, the fruits will begin to develop in June and will grow throughout the summer months. The fruits are about the size of a chicken egg, ovoid in shape, and have a fairly tough green leathery skin. They come to ripeness in autumn (October here in SC) and will fall from the plant when they are ready to eat.
The fruits of the feijoa are about the size of a chicken egg, with a leathery green skin. When they are ripe and ready to eat in the autumn they will fall to the ground. If you grow some, remember to check for mature fruit beneath the plant.
The easiest way to eat a feijoa is to cut it in half or quarters and scoop out the pale flesh and seed pulp with a spoon (or your teeth). While the skin isn’t poisonous, it’s very bitter and not recommended for consumption. The flesh and seeds of the feijoa are an amazing flavor blast that is hard to define in terms of other flavors. “Tropical” is the immediate word that came to my mind, but it begged comparison to several other things: a bit of citrus, a little pineapple, maybe some star fruit, and definitely a similarity to true guavas — but in the end it is something all its own. They taste like feijoas and they are wonderfully delicious. I felt a great deal of disappointment that we only got four fruits this year, and am eagerly hopeful that next year both plants will flower and produce more of a crop.
The flesh inside the fruit is pale and grainy and surrounds pulpy, jelly-like seeds. The cut fruit gives off a rich and delicious aroma.
Quick searches online and in a few of our books turned up all sorts of suggested uses for feijoa fruit. The strong flavor would go well simply in a fruit salad, blended into a smoothy, paired with yogurt, or made into an ice cream. They are reported to make good jams and preserves, to act as more flavorful substitutes in recipes that call for bananas, and to impart an interesting and exotic quality to chutneys (something I’m eagerly anticipating because I love cooking a good chut). For a helpful source of ideas and a lot of recipes I recommend checking out the Feijoa Feijoa blog (which, as the name may suggest, is an entire blog devoted to feijoas).
There are many possible uses for the feijoa fruit: breads, preserves, ice cream, etc. Having only four fruits this year, we decided to keep it simple and serve them with some star fruit (which share a similarity in flavor).
So, here’s to the feijoa! A fantastical and fascinating fruit. Something exotic that can provide your garden or yard with a “wow” factor, which I had never heard of prior to coming to South Carolina.
Available for purchase from Logees or Ison’s nursery.
We wanted to let everyone know that the 2013 Greenville Urban Farm Tour website has some misinformation that we hope will be fixed soon. In spite of the detailed listing under their “Tour Sites” link, Appalachian Feet is not one of the sites on the fall UFT. Please do not stop by our house that day.
If you want to see us during the UFT you can catch up with us at our Q&A table located at the North Main Organic Garden (formerly called the GOFO Community Garden). Again, please do not stop by Appalachian Feet during the UFT, our yard is not available that day. We will likely participate if there is another UFT in the spring.
Photo Caption: This photo was taken in the spring. It’s fall, and we don’t have much to look at right now. Also, our bees are a lot more grouchy when they are guarding their winter stores vs. busily gathering nectar in the spring. We decided to wait until the next spring farm tour to participate.
We have new classes available!
Click here to see the list of topics. We have classes for beginners through experts on subjects like permaculture, soil, insects, beneficial wildlife habitats, plant propagation, fruits, vegetables, seeds, heirlooms, backyard chickens, beekeeping, winter growing, and preparing a garden for next season.
Photo Caption: Learn about tomato varieties and more in the “Seed Saving and Heirloom Plants” class on October 12th, 2013.
We’re teaching small classes (limited to 12 students per class and available first come, first serve) in a wonderful little schoolhouse next to the North Main Organic Garden. There is heating, A/C, restrooms, and a roof to keep the rain off! Note that we are not having the classes at Appalachian Feet at this time since the weather is too unpredictable and we don’t have a rain shelter in our yard.
It’s easy to purchase classes, just use the Paypal drop box under the date you choose (if you want more than one class, click the “continue shopping” button after each selection).
We hope to see you in class!
Touring, photographing, and sharing permaculture gardens in my area seems like I task I will never get tired of. With that in mind, welcome to my new blog series.
I will be showcasing “official” tours as well as informal visits to existing and aspiring permaculture sites in the region. Learning from the ingenious little ways people connect to their ecosystem is so much fun! I’m looking forward to providing a database of area permaculture gardens that people can access from wherever they live.
The first garden on the tour is a home in Asheville, NC that has a three year old permaculture landscape designed by Zev Friedman. You can contact him and ask to be added to his email list if you’d like to be notified about his future group tours.
Photo Caption: I prefer visiting gardens with smaller groups than this, but it was fun to have Zev Friedman as our tour guide. He talked about all kinds of permaculture uses for plants but also covered a few other features like swales, a large water cistern, and future plans for a catchment pond.
This home was located on a downtown residential street in Asheville and fully exemplified how stunning a permaculture landscape can be. A yard this pretty makes it easy to win over the neighbors!
Plants on the property included white oak, plums, persimmons, apples, mulberries, serviceberries, hazelnuts, elderberries, aronia, raspberries, blueberries, fruiting roses, grapes, passionfruit, Jerusalem artichoke, strawberries, culinary herbs, lavender, horseradish, comfrey, begonias, sochan, tomatoes, echinacea, black-eyed Susans, lovage, yarrow, spiderwort, wood nettles, willow, mountain mint, yellowroot, euonymus, monarda, cup plant, coreopsis, and more.
Click the link to keep reading.
Continue reading How to Tour Local Permaculture Sites – Part 1
When I started signing up for more permaculture classes this year, my friends and family made fun of me. The thing is, permaculture is more like an artist’s palette than an exact formula. Anyone can use it, but the more you learn and practice, the more likely you are to make a masterpiece. Plus, I just love taking classes.
In early spring we had a lot going on and all the extensive permaculture design courses in my region require a commute. I wasn’t sure if I could pull it off.
Our friend Shawn Jadrnicek started the Urban Permaculture Institute of the Southeast and runs Clemson’s student organic farm. He recommended we try an online PDC class from Permaculture Visions (PV). Looking through independent permaculture forums, I found dozens of positive reviews from people who had completed the course. I really liked that we’d have a full 2 years (if we needed it) to complete all of our PV assignments and that there was a discussion email list for students and graduates. We signed up for the class as a couple and have been slowly moving through the material — which is soundly based on Bill Mollison’s permaculture principles but the examples tend to involve Australian plants and climates we are unfamiliar with.
Photo Caption: This Rosa rugosa was blooming at the permaculture home where I stayed for my first class weekend, May 18th – 19th. I generally don’t think you need much excuse to grow roses, but this pink beauty also has great hips. Roses that expose their centers are good beneficial insect attractors, too.
Then I heard about the Roots and Seeds Permaculture in Action (PIA) class in Asheville, NC. I decided to jump on their work-trade opportunity in order to get hands-on experience in an area with similar growing conditions to my own. Asheville is a colder climate than Greenville, but it has a lot more familiar elements than Australia.
Click the link to keep reading.
Continue reading How to Learn About Permaculture
With all of this week’s heavy upstate rains, microbiological processes are kicking into full gear and bacteria and fungi are actively working on the process of decay. Many species of mushrooms are popping up in yards, lawns, mulch, and on almost any other damp substrate.
Mushrooms are rarely an eyesore — most of them are quite attractive. They simply indicate a healthy soil ecosystem. However, instead of colorful turkey tail mushrooms or fairy-tale fly agarics, some of you may find ominous patches of bright yellow mushy looking goop spreading in parts of your garden. It probably won’t take much imagination to think, “That looks like something threw up!”
You’re not the first to think of a disgorged meal when seeing these unexpected blobs and thus the common name of the mass is Dog Vomit Slime Mold (which in my opinion is one of the most gross common names of a living thing).
Photo Caption: Several clumps of this dog vomit slime mold (Fuligo septica) have shown up in our front yard over the past few weeks.
Click the link to keep reading.
Continue reading How To Identify (and Be Slightly Grossed Out By) Dog Vomit Slime Mold
For me, guilty pleasure isn’t buying a bag of Doritos or reading People magazine (especially since I have no idea who most celebrities are these days). Instead, I feel sheepish when I grow plants without being able to explain what they’re good for.
“Useless” plants is how I got in to gardening in the first place. Around the age of 14, I picked up one of my mom’s garden catalogs and found a whole world of weird and freaky plants far outside the realm of my grandmother’s azaleas, nandinas, petunias, and hostas. Well, Plant Delights Nursery does sell hostas, but I forgave them since they’re named things like ‘Elvis Lives’, ‘Tattoo’, and ‘Outhouse Delight’.
Photo Caption: I was in high school the first time my mom drove me up to visit Plant Delights Nursery. I used to go every year but fell out of the habit as I migrated to edible landscapes. This year Nathaniel took me for a birthday trip. (I turned 36 on April 26th in case you wanted to know).
It turns out hostas are edible plants, but I didn’t know that at the time. What I knew was that I wanted weird things for my weird garden. If it screamed “Little Shop of Horrors” I could count on Plant Delights to have it in stock with an engagingly dorky description.
I never could figure out why the other kids didn’t think I was cool.
Click the link to keep reading.
Continue reading How to Feel Inspired by Ornamental Gardens
While in Asheville, I found these cherries behind a building in a residential neighborhood I frequent. I hadn’t noticed them before which made me wonder if I wasn’t being observant or if this past winter was ideal for cherries. Many fruits need the perfect quantity of chill hours followed by a period without snap freezes to produce.
Photo Caption: I wonder who originally planted the old tree these golden cherries came from. I asked permission to harvest them (and was met with surprise that there was a cherry tree on the property).
I collect black walnuts in the same location every year.
Sometimes we guard our foraging spots and sometimes we want to share. For latter cases, there are foraging websites popping up online where you can input the location and variety of wild foraged foods.
Neighborhood Fruit, as the name would suggest, focuses primarily on fruit that is available to the public. Foragers.rs has a broader scope of food items. Both of them come with phone apps (and count as one of the rare times phone apps have sounded tempting to me — though I also liked the star gazing one that identifies constellations and most of the field guides for things like bird calls or mushrooms). There are a few foraging websites specific to a single city, but none of the ones I’m aware of cover the Appalachian region. However, if you’re reading this from outside the foothills, you might find your city listed here.
You may also want some field guides to tell you what is edible beyond easily recognizable things like cherries. In that case, we recommend that you get anything by Samuel Thayer. His books The Forager’s Harvest and Nature’s Garden are some of the best we’ve ever seen (and they feature different plants, so both are worth purchasing).
Mulberries, elder flowers, and chanterelles are some of the foods in season this week. Happy foraging!
Since my daughter is really into wild skills her grandma enrolled her in some classes as a Christmas present — including a full day of hearth cooking at the Hagood Mill in Pickens, SC. This class is taught by Carol Bozarth through the Pickens County Museum of Art and History.
We booked 2 slots for the April 13th class (yes, I am late writing about this one).
Photo Caption: The interior of the original wood cabin was picturesque and entirely functional. Surely women who had to do this every day would be baffled to know that people with modern conveniences pay money for the experience. We started around 10:00am and didn’t eat until late afternoon (and that was with 6 of us working nonstop)!
I’m a bit of a class junkie and can easily say this is one of the best I ever attended! In addition to Rayna’s Christmas present, it turned into an early Mother’s Day gift for me. It was clear that Carol truly loved her subject and valued her students.
The atmosphere was perfect. Multiple historic buildings are housed on the site and it is nice to walk around, even when nothing is going on. There is also a nature trail, a gift shop, and a small museum being built over an ancient petroglyph that was discovered on the property. The public is invited to come out every 3rd Saturday of the month when the mill hosts a major event tied to their corn grinding day — more than 25 different demonstrations of homesteading skills and old time music are on display. It’s like traveling back in time!
Click the link to keep reading.
Continue reading How to Cook Over a Hearth
I often do or learn a heap of things at once and think I’m going to break it down into a series of bite-sized blog posts. It almost never happens — I post the first segment and then get too distracted to finish the rest. The orphaned contents of Appalachian Feet’s “drafts” folder is bursting at the seams.
I don’t want to fail to tell the tales that have occurred recently, so I’m opting for a block of behemoth photo essays.
This post details our garden’s long-term goals and current progress. If you’re growing things (or planning to) you’ll probably find something you can use. I’m also hoping that a list of all the “pros” alongside the “cons” will make me feel better about the parts we haven’t finished yet. Like I said in my ugly garden post, it’s always a morale booster to photograph the best bits for posterity.
First of all, why permaculture? We already had an urban farm, so why change it?
The easy answer is because some harder work up front means a lot less effort, money, time, and input down the line.
The grander answer is that this sounds like the best way I can make an impact on the state of the world, from politics to climate change. Geoff Lawton says that you can fix all the world’s problems in a garden and this short BBC documentary does an excellent job explaining why conventional farming isn’t going to last.
I’ve spent the last 12 years frustrated that I didn’t buy land in the country instead of purchasing our highly-trafficked downtown location — we really want larger livestock and room for tree crops. However, people have become very interested in living sustainably while growing local food and our location gives us an advantage in spreading that knowledge.
We knew that one key area where our focus was lacking was aesthetics. In spite of having a background in art, I am prone to focusing on the practical at the expense of beauty. Few people are inspired to emulate an unkempt yard, no matter how much more beneficial it is to society and the planet.
Photo Caption: Here we’re combining two permaculture techniques. Keyhole beds favor planting space over pathways and hugelkultur (an agricultural method of burying wood) retains water and improves the soil. We kept finding new supplies of wood all season so our hugelkultur grew in depth as time went on. This bed is the centerpiece in our front yard, and we have a small water feature planned for it.
Click the link to keep reading.
Continue reading How to “Permiculturefy” an Urban Farm
April heralded my first (epic) case of writer’s block. I’ve never run so close on a deadline before, but fortunately my brain clicked into place at the last minute and you can read the result in this season’s summer “honey” issue of Edible Upcountry magazine. Let me also emphatically recommend The Carolina Honeybee Company in Travelers Rest, SC for excellent products and customer service (aka confused beekeeper survival hotline).
Photo Caption: This morning I picked up these two papalo seedlings and a copy of Edible Upcountry magazine at the Swamp Rabbit Cafe & Grocery. I love that they went with the red, white, and blue cover theme instead of a more predictable amber.
If you aren’t familiar, Edible Upcountry is a high quality free publication showcasing local food that is available at many local businesses. I picked my copy up at the Swamp Rabbit Cafe & Grocery this morning along with a delicious scone and a couple papalo transplants.
Photo Caption: I have been saving papalo seeds for a while but this year they molded! It’s hard to see, but each seed is covered with a frost of white fungus. A cloud of spores puffed into the air when I reached in the jar. We aren’t sure why since they had been thoroughly dried and stored in a breathable container.
What’s papalo? I’ve written about papalo as our second favorite summer cilantro substitute (Vietnamese cilantro is our #1 favorite… which means I should probably write about it soon). Since real cilantro disappears in the heat, we like to grow other herbs for our hot weather salsas.
For years I’ve been growing papalo and saving its seeds until this season when my stash molded. I tried planting some anyway but two weeks later there’s no germination — they should have popped up almost immediately with the warm weather we’ve had lately. Papalo pouts if you plant it in the spring but thrives in warm soil.
After resigning myself to live without, I was surprised and delighted to discover a flat of papalo seedlings among the transplants Parson Produce is selling at the Swamp Rabbit Cafe & Grocery. If you get one, put it in full sun and expect it to grow to at least 4′ tall.
In other news, expect a series of exciting blog posts this week! My schedule has finally cleared up a bit and we have a ton of cool projects and activities to report.
The key here is “when they become a problem.” In general, pillbugs, or roly polies as I grew up calling them, are quite nice little composters.
The textbook “fact” is that pillbugs prefer to eat rotting organic matter and only graduate to other foods when they can’t find enough. That’s actually false. They’re opportunistic omnivores, and they’re going to eat the most nutritious thing available. In addition to rotting vegetation, their favorite foods include tender plant growth, fine roots, soft fruits, moist tubers, and new seedlings. In small numbers you’re unlikely to notice when a pillbug has taken a nibble, but when they overpopulate it turns into a major issue.
Photo Caption: I can move just about anything in my yard and find a large nest of pillbugs.
Continue reading How to Deal with Pillbugs When They Become a Problem
One of the things we found when searching for permaculture materials online is that there is a lot of chaff to sift through to find the viable seeds. If you click on a “permaculture” video that shows nothing but dancing hippies or tells you to buy lots of drip irrigation and soil amendments, you’re in the wrong place.
In order to put some of the best sources in one place, we’ve created a permanent permaculture library for our website that you can access from the upper left navigation tabs (where it says “Home, About, Contact,” etc.). Click here to view it.
Photo Caption: Learning to mimic natural ecosystems in the garden provides for less work, higher productivity, and long lasting sustainability.
Here’s a sample of two videos in our library. The first is only 5 minutes long and quite possibly the answer to all the world’s problems. We’re not just saying that:
The second has the beautiful production quality, footage, facts, and narration you’d expect from the BBC — accessible to any grandmother, friend, boss, neighbor, spouse, expert permaculturalist, or random stranger:
View the rest at the permaculture library. If you have suggestions for materials we should add, please let us know in the comments.
On Tuesday evening we created the brand new SC Upstate Permaculture Society. Barely three days later we already have 80 members!
Here’s the description of our group:
Free & beginners welcome! Permaculture is an agriculture/garden movement that tries to be sustainable and self-sufficient. It incorporates the home and community as well. We’re planning to have meetings where members can talk sustainable living, resource exchanges (we can trade plants, seeds, labor, and other materials), activism events, site tours, potlucks, and more. Suggestions are welcome!
Again, just click here and request to join.
Photo Caption: A hugelkultur keyhole bed we put in this week. Our front yard is getting a makeover, expect a post with extensive before and after pictures soon!
Everyone is welcome to attend our upcoming planning meeting on May 5th, which happens to be International Permaculture Day. The location and time is still TBA. Note that you may not be able to see the planning meeting link until you’ve joined the permaculture group.
For the few of you who still don’t use Facebook, we plan to post a separate calendar of events on our website and we’ll be setting a regular day of the month to meet. We’ll also list additional events like site tours, swaps, classes, or shared labor days (as an example of shared labor, people might get together to build a cob oven at someone’s house).
Photo Caption: Zev Friedman talking plant guilds at the Organic Growers School this past March. His Friday full-day Forest Gardening workshop was outstanding.
We also want to make sure you hear about the free permaculture talk tomorrow morning, May 6th, 9:30am, at Furman University. Zev Friedman is an engaging speaker and you can’t beat the price! He works with Chuck Marsh at Living Systems Design in Asheville, NC. Click here for additional details about this event. There is an optional potluck after the lecture.
What else? Nathaniel and I are currently enrolled in a course to get our PDCs (Permaculture Design Course/Certificate). We’re very excited! More on that later…
So much good green stuff in the upstate!
Eliza makes a conscious effort to illustrate her blog topics with at least one photograph and I, in turn, am trying to uphold that goal. Why? Because we all love eye candy (plus many of us are visual learners).
Photo Caption: On our Facebook page we often share photos that we don’t plan to write full blog posts about, like this blond morel Eliza found on Tuesday.
While neither Eliza nor I have had much in the way of professional photography training we both greatly enjoy documenting the world. However, only a handful of these photos will make it into the blog posts we write.
Photo Caption: I’ll be posting harvest photos all season long!
Continue reading How to View More Photos of Appalachian Feet’s Adventures in Sustainahillbillery
This past weekend the weather in our little corner of South Carolina got quite pleasant, reaching up into the mid 70s and all around feeling very spring-ish. It was great. The whole greater Greenville area seemed to decide that with such delightful weather at hand, it was only appropriate to spend some time out of doors. By the end of Saturday, piles of neighborly yard waste could be found lining our street. On Sunday afternoon I took our truck and picked up a ton of that yard waste.
Photo Caption: It only took me about half an hour to fill up the back of our truck with wood that people had piled on the street for pickup. Most of this will in turn be buried in our yard as part of our hugelkultur efforts.
Click the link to keep reading.
Continue reading How to Value “Free” in Sustainable Lifestyle
While I think that there is a wide variety of reasons why we garden, arguably the biggest one is to have fresh homegrown food. I really enjoy cooking, and the appeal of growing my own quality ingredients was what got me started on the path to being a gardener.
We didn’t keep a garden this winter so our own ingredients have been a bit sparse. However, our chickens have been actively laying eggs, we’ve still got onions and herbs growing throughout the yard, and, a few months back, we came into possession of a lot of locally hunted venison. So, when we invited some friends over for dinner last night, a quiche seemed well in order.
Quiches have, over the past few years, become one of our staple go-to meals for a number of reasons. First of all, they are relatively easy… especially if you choose to do a crust-less quiche, which is the route we normally take (crust-less quiche is exactly what it sounds like, all the filling, none of the crust). Secondly, quiches tend to be blank pages which you can fill in with whatever meets your fancy. Oh, you’ve got some feta and tomatoes? Those can go in a quiche! Country ham and asparagus? Quiche time, folks! Tons of wild mushrooms? I know a quiche that would like to be friends with those. Point is, quiches can provide for nearly endless variation. Finally, a quiche is a great way to use a lot of eggs at once, and with our four chickens happily laying away, we’re pretty constantly in need of ways to use eggs.
As a cook, I advocate a laid back and relaxed culinary approach. Basically, cook what you like and are comfortable with, but don’t be afraid to experiment a bit here and there. Personally, I tend to use recipes more as rough guidelines to get some ideas as opposed to set rules (and I have been told this is why I struggle more with baking). As such, the following two recipes are intended and presented — mostly — as said “rough guidelines” and I strongly encourage people to adjust and change as they will (and then share here, so that we can get more ideas ourselves).
As mentioned above, our winter garden is a bit skimpy and we found some of the ingredients from other local sources.
Venison Sausage and Kale Quiche
Photo Caption: The eggs, onions, and herbs were from us. The venison was locally hunted. The Kale was local. While the potatoes and mushrooms were from the supermarket. The cheddar is Cabot (from my Vermont home) and the milk was from Happy Cow Creamery.
Continue reading How to Make Venison Sausage and Kale Quiche with a Side of Lemon-Ginger Beet Salad