Joyful Carolina Cooking With Seasonal Recipes
The farmers market is quiet this time of year. A handful of vendors with both hearty souls and food remain. The glamour of summer is replaced with a sturdy reliability. We have long-term relationships with winter produce, such as apples, onions, carrots, potatoes and hardy greens. They are not fickle. They don’t abandon us in the hard times.
But while a long shelf life, devotion and a pioneer spirit are great, this story is mostly about deliciousness. North Carolina produce shines year round.
Have you tried cauliflower as a crust for quiche yet? Not only is it tasty, but also able to stand up to any filling you throw at it. We began roasting our old friend cauliflower awhile back. What a delight it was to learn that it has its very own flavor when not buried in thick cheddar cheese sauce. This quiche offers a nice opportunity to add many winter favorites. Sturdy carrots and fancy broccoli rabe (also known as rapini) combine to make a stick-to-your-ribs result. The eggs help create a protein-packed main dish, Cauliflower-Crusted Vegetable Quiche.