Here we are into week three for the Southern SOLE Food Challenge. As I sit down to write up this post I realize that this is my third vegetarian meal for the SSFC. Since making the switch to local and organic meats we are eating more vegetarian meals more often. There are a few ways that I look at it…
- It helps spread the cost of the organic meat out more.
- I really don’t think we need to eat meat every day at every meal.
- I am so much happier eating meat that has been humanly raised and cared for. It is a healthier meat that is packed with more nutrients than I was ever getting out of the other commercial feedlot meat we used to eat.
We eat a lot of local organic eggs in our house. With all the peppers coming in right now they get used in omelets and quiches a lot. With the abundance of peppers it was time to make quiche. I made a crustless quiche.
You can read about my recipe here. I also made a quiche during the Dark Days Challenge. It is very versatile and is a great way to use up bits of vegetables that are left over or to show off a main ingredient too. I had fresh onions to use up and many peppers on the counter so I used a combination of green bell pepper, banana pepper and Anaheim pepper and sauteed them along with fresh chopped onion.
Where did it all come from:
- Eggs – Don – 12 miles away
- Cheese – I made it using milk from Strykly Dairy
- Milk – Strykly Dairy – 100 miles
- Peppers – Combination between my garden & neighbors garden
- Onion – My garden
- Zucchini – From my neighbor
You can click on the SSFC badge above to link to all the other participants and see what they cooked this week.