The more work we put in, the more we are getting out of our farm. We are not owners of the acreage. We are not owners of the chickens. We are stewards only. Providers. Protectors. Housemaids, landscaper, and garbage man. We kill mice in traps and with the same hands pet a chicken while she's laying. Hoping to soothe. To say a small thank you for the work she's doing for us.
It's been just less than a month since their egg laying has picked up. We average 8 a day. That's 2 dozen every couple of days. About 4 or 5 a week. And we give them away--to librarians and shopkeepers. To the mailman and our mothers. We try to sell them, but it's winter and we're lazy and don't want to take money out for change. Instead, we let the eggs pile up in cardboard boxes and give them away when someone comes over. And, fortunately, more people have been over lately than before.
But after Thanksgiving, in the month of December, between the bookends of the holidays, I know there will be leftovers. Half-used, half-assed ingredients that I bought for one dish and I'm left with a half can of something-or-other to use up. Nolan and I are more conscious of waste, or animals, of the environment. We try to buy what we need, and use up what we have. So, looking in the fridge, behind the soggy mushrooms that we forgot about and the gallon of iced tea neither of us remember buying, there was spinach, a can of pumpkin, and a pat of dough. A half dozen eggs and an hour to kill, I made a quiche, dotted with spinach and brightened with curry powder. A dish that fed us for three days.
Ingredients:
- Dough for 10-inch pie crust
- 3/4 cup whole milk
- 1/2 cup pumpkin puree
- 4 eggs
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon red pepper flakes
- 3/4 tablespoon yellow curry powder
- 1/4 cup frozen (or fresh) spinach
Directions:
- Preheat oven to 350*F
- Roll out and shape dough into your pie pan, ensuring any tears are patched up (otherwise, filling will leak out)
- Whisk together all remaining ingredients
- Pour over uncooked pie crust
- Bake for 50 minutes or until center is firm, but slightly springy to the touch
