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September was a good month for our garden. We hardly needed to water at all this month as it was raining at least a little bit on and off all month. And in between the rainy days we had plenty of sun to help the plants grow and produce. With a good mixture of sun and rain this month we were able to harvest plenty of zucchini, onions, carrots, yellow squash, cabbage, beets and beet greens, Swiss chard, and of course potatoes. We have a lot of potatoes! We took home a 10 pound bag full of them just last week and still have plenty of potatoes left in the ground to harvest later. We’ve been keeping up with the weeds too, which seem to be dying down right about now, and this has made finding and picking our vegetables much easier, who knew!? While we were in the garden yesterday we watered a little, for the first time in weeks, since we had a dry spell this past week and Anna picked flowers while we harvested a few things for dinner for the week. I made a rainbow chard quiche yesterday for our Sunday supper and plan to make a veggie lasagna either tonight or tomorrow. Oh, and the plums are still abundant on the trees here, so we may even have another plum galette before the week is out! Happy fall harvesting!

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Rainbow Chard Crustless Quiche

Adapted from the Vegetarian TimesOLYMPUS DIGITAL CAMERA

You will need:
1 large bunch of Rainbow Chard, washed and chopped (about 5 cups)
1 medium/large Red or White Onion
2 cloves of Garlic
2 Tablespoons of Olive Oil
2 teaspoons of a spicy Dijon Mustard like Maille Au Vin Blanc
1 1/4 cups of Milk
1 cup of shredded Swiss, Cheddar or Gouda Cheese
2 large Eggs + 4 Egg Whites
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
1/8 teaspoon ground Nutmeg
2 Tablespoons grated Parmesan Cheese

Preheat the oven to 350°F or 180°C. Finley chop the onion and garlic. Saute the onion in a large frying pan with the olive oil until translucent. Add the garlic and saute for one minute more. Add the rainbow chard, Swiss chard or spinach. Cook covered, stirring occasionally, until the greens have wilted down and are tender. Transfer the cooked greens (without any of their juices) to a large pie plate or baking dish. In a large bowl add the eggs and whisk together. Then add the milk, mustard, salt, pepper, nutmeg and grated Parmesan cheese and whisk together. Finally stir in the grated cheese of your choice (I used Gouda) and pour the mixture over the greens in the baking dish. Bake for 40-50 minutes or until the top is golden brown and the center of the quiche has set. You should be able to pierce it with a knife or toothpick and have it come out clean. Let the quiche sit for a few minutes to set before serving.

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