It's Father's Day and I thought, what would be
better than a mostly-from-the-garden Father's Day brunch?
(parrots squawking) There they go, haha.
(music)
(birds singing)
Look at that. Just so many in such a small space. Wow, and you know what, the basil that I
have growing in complete shade looks healthy and green and we're gonna take
some of that for sure. Wow, that is gorgeous. Is that enough for four?
I think so. I'm gonna get some oregano, which is all blooming. It's kind of hard
to tell, but these are the oregano blooms, and this is a different kind of oregano.
I'll grab some of that. When you pull out these i'itoi onions, you pull them out in
a bunch. Oh, oh, that smells so good. Wow! Sweet potato leaves don't stay
looking great for long, so use them while they are perfect. They are loaded with
nutrition.
My son, Walker, who lives in Minnesota now, is arriving around noon-ish and since I
don't know exactly what time we're going to eat,
I wanted a menu where I could prepare things in advance. So, we're having squash
muffins that I'm making from my Seminole squash from last year, and I'm making my
quiche recipe that I have made for 30 years at least, with a slight
modification. I'm using sweet potato leaves inside the quiche, and I've
already harvested my burgundy beans. We're having roasted fingerling potatoes
that I harvested in March, as well as I'm gonna get one of my sons to squeeze
these oranges for orange juice. First things first, let's get the oven heated
for the seminole squash.
I like to use a little bit of my essential oil spray. I use it for
everything, to clean the counters, to clean my vegetables, it's all natural. Okay, this
is the part that always unnerves me a little bit because these things are so
hard. So I'm gonna start like that. Wow, that is beautiful. Oh, I can't believe I
grew that. I'm just gonna scoop out these seeds. I can't say enough about this
seminole squash because when all of my other squash got decimated by mildew
last year, this really came through. Now since this is my nicest one of these, I'm
going to save these seeds.
I'm putting the two halves in a baking dish on parchment paper
and I'm gonna bake it until it's tender. One of my subscribers last year said you
could freeze whole cherry tomatoes, so I decided, I was leaving on that trip and I
cleared off all of my Butingghan's and I froze them and they've been in here
since last year. I'm gonna use some of these in my quiche. I'm just gonna
defrost these by running some water over them. Normally you would slice cherry
tomatoes for this recipe in half because they're so small.
I'm just loosely chopping the sweet potato leaves. Now I'm going to chop the
onions and the peppers.
This is a vegetarian quiche that uses dairy products. For 30 years or more I
have tried to eat whole foods as much as possible, so the dairy products that I
use are all made from raw milk, because nothing is more processed in our food
supply then milk. Unfortunately, it's not available everywhere but if you have a
relationship with a farm...
you may be able to acquire your own dairy products.
When you don't have your own farm and you don't have your own cows, it's nice
to be able to visit the farm where you get your milk, and when my boys were
young, we visited Claravale Farm and drank milk right from the cow. And it's
pretty amazing. My friend at Mumbai Balcony Gardener
sent me this wonderful Indian spice Ajwain. I hope I'm saying that right and
I've been looking forward to using it ever since. And you know when you smell
an herb or a spice, you can get an idea of whether it would be good in the dish
that you're making, and I just smelled this and it smells like it would be
great in this dish. Now, I know the way that they do the spices in India is they
put them in a hot pan let the flavors come out. Now this recipe
traditionally calls for Swiss cheese but you can't get Swiss cheese in raw milk
so I'm using sharp cheddar. Just in case you've never made quiche before. this is
not a low calorie meal. And because we don't eat a lot of bread, I am making a
crustless quiche, because after all, we're having muffins. First, we create a base
for our vegetables. Mix or beat on a low speed your mayonnaise, your flour, the milk
and the eggs.
Then you add your cheese and your vegetables. I'm gonna add my leaves first
so I can get them mixed in. The tomatoes, peppers, and the onions. This is going to
be intense with vegetables because I always put in about twice as many
vegetables as the recipe calls for, because I'm not using crust and you can
fit more into the quiche pan. And I'm adding my Ajwain. Turmeric is one of
those amazing roots that reduces inflammation and I like to put it in
almost everything. Plus it's going to give this a nice golden color. It's
starting to come together.
Use some ghee to line the quiche pan.
If your kids don't particularly like greens, this might be a great way to get
them to eat some. Just gonna add some Himalayan pink salt and some cracked
black pepper. Black pepper and tumeric work well together to fight inflammation.
Okay, our quiche is ready to go into the oven. Let's check on the squash. Oh, that's
got to be ready! Oh yeah, yes, it's more than ready. As soon as I can handle that,
I'll scrape out this flesh and we'll get started on the muffins. Meanwhile, the
quiche is going in. Now I'm getting the fingerling potatoes ready to roast. This
is fresh rosemary from my bush, smells amazing. Almost everybody likes
roasted potatoes, which is why you see them on so many restaurant menus.
Once again,
salt and pepper and extra virgin olive oil drizzled over the top.
This is well done, so it comes out easily.
Okay.
I'm using raw dairy products for the muffins.
Basically I'm using my banana bread recipe that I've used for 30 years at
least, and substituting the bananas for the squash, and then I'm going to also
add some spices. Now you're supposed to put in your dry ingredients separately
and your wet ingredients separately, but I don't have the patience for that, so I
just use one bowl, and I put all the wet in. I stir it up, and then I start adding
the dry stuff. So I'm gonna add one egg, a quarter of a cup of melted butter, and
one teaspoon of baking soda dissolved in one tablespoon of water, and there's your
liquids. Then I add 3/4 of a cup of sugar, this is coconut sugar and pure cane
sugar mixed together. Then I'm gonna add my cinnamon, 1/2 teaspoon, nutmeg 1/4
teaspoon, quarter teaspoon of allspice, and a pinch of salt. The recipe calls for
2 cups of pastry flour.
With muffins, you don't want to over stir them you just want to get the flour
worked in. Because I had a lot of squash I'm gonna add a little more flour. That
looks about the right consistency. Okay. It smells good. This is a nonstick muffin
pan, but I just don't always trust that, so I'm using a little ghee to coat the
pan. Okay. Our quiche is done. Look at that, wow!
That looks great. Now the top is firm, so I'm pulling it out.
Mmm that smells... complex. By the way, I use all original wheat in my baking. This is
100% organic einkorn which is an original wheat of the original 14
chromosomes.
Okay, that looks pretty good.
Okay, I'm just gonna steam these purple beans with some coriander and fresh
herbs, fresh oregano, and a little bit of ghee.
(dramatic music starts)
They turn green when you cook them.
I mean, they're purple. Yeah, yeah. Is this your coriander? It is! Nice.
Is this fresh orange juice. Yes.
It sure is. Will squeezed it. You did? Yes.
Okay, Walker wanted to know what's in the quiche. What's in the quiche is...
Let me just have you try it. (Walker laughs)
Eggs, tomatoes, spinach...
Yes. Sort of like spinach.
Hahaha, a spinach-like substance.
Okay. Um! Um!! Um!!
(music dramatic finish)