One of my favorite books is Barbara Kingsolver's Animal Vegetable Miracle. In one chapter, she talks about the convenience of home canned tomatoes. It's a fair amount of work in late August, but pulling out a mason jar of locally grown tomatoes in the midst of a busy winter day sure makes dinner time quick and simple. That idea has stuck with me. What is convenience?
While our family tries to eat healthy (Oberweis Milk, organic produce, whole grains, etc.) I also enjoy a fast food burger sometimes. In fact, our local Burger King has $1 Double Cheeseburgers right now, which are my favorite. I have to fight off not pulling in every time I drive past! But, eating healthy and eating local is very important to me. I enjoy fixing dinner for my family and lunch for whichever neighborhood kids are over at the time. But I don't want to spend all day in the kitchen. I want the convenience of fast food with the ethics of slow food!
But, how to do it? Some of it is pretty easy. On Thursdays when we get our share in from Angelic Organics, I clean and prep the vegetables. This makes them easy to grab for quick snacks, plus they are in my mind as I plan our meals for the week.
I'm trying to also keep a few quick and simple recipes ready to go on the days when time has gotten away from me. Recipes that can include whatever local, seasonal ingredients that I have on hand. Last week, I had organic strawberries,Phil's eggs, some tomatoes and cucumbers in olive oil, and summer squash. So, I threw together an easy quiche, a salad and the strawberries. It took about 10 minutes to put together, and then 45 minutes to bake. The perfect amount of time to enjoy a glass of wine while I read! The quiche is perfect because it's so forgiving and you can add whatever you want. Include meat if you have it, or make it vegetarian. You can also double the recipe to make 2, and then you have an easy breakfast ready to go.
The easy quiche recipe is from an old friend of my mom's. I've changed it up, but basically it's:
4 eggs, 1/2 cup of Bisquick, 1 cup of milk, 1 onion, 1/2 cup of cheese. Mix together.
Add whatever seasonal ingredients you want. I added summer squash.
Season with salt and pepper.
Pour into an oiled quiche pan and bake at 350 for 45 minutes. Slice and serve.