KANSAS CITY, Mo. -- There are more than 200 small farms in Missouri. In her book "Missouri Harvest," Liz Fathman shares where they are, what they grow and what makes them so special.
See her recipe for Blueberry Liqueur and Crustless Swiss Chard Quiche below.
(This process takes 4 weeks, so plan accordingly!)
- 4 cups fresh blueberries (or frozen from fresh)
- 3 cups (about 1 750 ml bottle) good-quality vodka (not top shelf, but not bottom shelf, either!)
- 2 cups water
- 1 cup white granulated sugar
Wash the blueberries (if fresh -- presumably the frozen ones were washed before freezing) and pour them into a large, clean jar. Muddle them slightly with a spoon handle or muddler.
Add the vodka and close the lid. Shake the blueberries and vodka together, and let the jar sit in a cool, dark place for 2 weeks, shaking every day. After 2 weeks, make a simple syrup by heating 2 cups water and adding 1 cup sugar to dissolve. Let it cool to room temperature, then pour it in with the blueberry vodka. Let that rest another 2 weeks, shaking every day. Then strain the liquid through cheesecloth and pour into bottles to give as gifts!
This drink is best served chilled (we keep ours in the freezer) in a cordial glass or mixed with club soda, sparkling wine, or made into a cosmo with orange liqueur and lime juice.
A little goes a long way.
Crustless Swiss Chard Quiche, from Dry Dock Farms
This a great, easy recipe using chard or you may also use spinach. Serves 8
- 1 teaspoon olive oil
- 1/2 sweet onion,
- Chopped 1/2 bunch Swiss Chard, washed, dried. Trim ends. Roughly chop (leaving the stems intact)
- 2 1/2 cups shredded cheese of choice-cheddar, Swiss or whatever you have.
- 4 eggs
- 1 cup milk salt pepper
Preheat oven to 375 degrees.
1.In a medium fry pan heat olive oil. Add chard and onion to pan. Saute until chard stems are tender (do not overcook). Salt and pepper to taste.
2. Whisk eggs. Add milk and cheese. Fold in the onion-chard mixture. Salt and pepper.
3. Pour into a pie dish that has been lightly oiled.
4. Bake for 35-45 minutes or until golden brown and no liquid seeps when you poke it with a knife.