There is one little tiny Swiss Chard plant left in my garden…ONE, that’s all!
Grace and I planted a dozen plants a week ago…and that was my second planting!!!
Evidently, Benjamin Bunny prefers Swiss Chard over all the other vegetables in the garden (though I did have to replant the pepper plants…um.) For awhile the bunny was growing faster than the garden. Now, the volunteer
sunflowers are winning the competition.
Beethoven, our St. Bernard, could care less about my Swiss Chard. However, if it was in HIS bowl he would feel differently. Remember the coyote? When Lydea heard me fussing about Benjamin Bunny, her eyes grew big and she asked, “Are you going to put him in a pie, Nana?”
Then she giggled…she knew I couldn’t do it. So Mrs. McGregor, I have a new recipe. Onion Pie. And it is as delicious as it looks! *Recipe at the end!
Graduation was last weekend for our family. Five-year-old Grace graduated from preschool and it was a precious ceremony!
The next morning, our beautiful nieces, Amy and Ashley, graduated from Bellevue West High School. That ceremony was impressive with the ROTC Flag Corp and their principal welcoming parents and friends not only there in Bellevue, Nebraska but also, via satellite, in 40 plus states and 11 countries, including Afghanistan! Bellevue is home to Offutt Air Force Base.
Just driving past the Base makes me sit up straighter and prouder! Many of the students graduating last Saturday had a parent (or parents) defending our nation and unable to be at their child’s graduation in person. Another sacrifice our military makes in the line of duty.
I sat up straight and proud when Amy and Ashley received recognition for their sacrifices as they set a new record with their work for Kids Against Hunger! Way to go, Amy and Ashley!!!
Congratulations to any graduates in your family or friends circle as well and here is the Onion Pie Recipe! Enjoy!
Spring Onion Pie (from the May 2012 issue of Southern Living)
10 thin spring onions
4 large eggs, lightly beaten
1 cup milk
¾ cup all-purpose flour
1 tsp. kosher salt
½ tsp. baking powder
¼ tsp. freshly ground pepper
2 Tbsp. butter
5 oz. Gruyere cheese, cubed
1. Preheat oven to 400 degrees
Heat a 10-inch cast-iron skillet in oven. Trim roots from onions; discard roots. Chop half of onions.
2. Whisk together eggs and milk. Sift together flour and next 3 ingredients. Gradually add flour mixture to egg mixture, whisking rapidly 20 to 30 seconds or just until blended and smooth. (There should be no lumps.) Stir in chopped onions. Let stand 5 minutes.
3. Carefully remove hot skillet from oven. Add butter, and let stand until butter is melted. Place skillet over medium-high heat, and pour batter into skillet. Arrange cheese and remaining whole onions over top of batter, and cook 30 seconds to 1 minute or until edges begin to set.
4. Transfer skillet to top oven rack, and bake at 400 degrees for 22 to 25 minutes or until golden brown and puffy. (Outside edges should be crispy, and inside texture should resemble a custard popover. Pie will deflate quickly.) Serve immediately.
This recipe is the creation of Andrea Reusing, chef of Chapel Hill’s Lantern restaurant.
I did make one addition to Chef Andrea’s recipe. You see, farmers have to have meat on their plate.
So I added about ¾ cup of ham, chopped….and my farmer asked for seconds!