By Kay Sexton •
November 19, 2008
Today we’ve eaten the last of our sorrel until spring.
Where I grew up we had traveller families who passed through our village several times a year, and when they did, their children would join us in school for a few weeks. As they walked home, the traveller kids regularly foraged for food: hazelnuts in early autumn, mushrooms from early spring to late summer and sorrel from late spring. Many of us learned a little about free wild food from their visits, and while I’d never go mushrooming on my own, because I’m not confident enough about my identification of various fungi, I still forage for a wide range of foods: especially sloes, hazelnuts and elderberries.
By Jennie Love •
May 12, 2008
Lovin’ Fresh is a series of recipes designed to showcase produce gathered from local farms or grown in my own garden.
Quiche is something I covet, particularly for brunch. I personally enjoy it more when chilled, but any and all quiche is welcome to apply within (my mouth). When my partner and I met, he was trying to go from vegetarian to vegan (a mission since abandoned due to our mutual “interest” in ice cream). Being especially eager to prove my culinary prowess in those first few months of dating, I gave my first tofu quiche a whirl. While I didn’t miss the eggs in the least, I did lament the absence of cheese. So we compromised and now I have a “standard” tofu quiche recipe that I typically make with spinach.
Now, if you’re scrunching up your nose at the idea of an eggless quiche, don’t despair. I’m sure if you have a standard quiche recipe of your own (or care to do a quick search for one), you can easily use the flavor components of this recipe with an egg base instead.
