Laura, from Laura's Biscotti makes a fantastic granola - lightly sweetened and loaded with whole grains.
Add that granola to fresh goat milk yogurt from Shellbark Hollow Farm,
|Dave and Donna from Shellbark Hollow|
|Members of the Highland Farm herd|
Now add some fresh fruit - some great peaches from Frecon Farms is perfect.
|It's almost the end of peach season - enjoy them while they last|
|Here's Karen, Carmen's wife.|
|Jim from Ridge Valley is at the market once a month.|
Does your child prefer something savory? Eggs are perfect for the lunch box.
You can find farm fresh eggs from Red Haven Farm
|Meet Gabi from Red Haven|
|Axel and friends from Lindenhof Farm.|
Fresh Corn Quiche
Adapted from epicurious.com
3 large eggs
1/2 small onion, coarsely chopped
1 tablespoon all purpose flour
1 tablespoon sugar
1 teaspoon salt
1 1/3 cups low fat milk
3 tablespoons butter, melted
2 cups fresh corn kernels (cut from about 2 ears)
1 deep-dish frozen pie crust, thawed
Preheat oven to 375°F. Combine first 5 ingredients in processor; blend until onion is finely chopped. Add the low fat milk and butter; process just until blended. Transfer to large bowl. Mix in corn. Pour into crust. Bake until filling is slightly puffed and top is golden, about 50 minutes. Transfer to rack; cool slightly. This quiche is delicious hot, warm or cold - perfect for the well chilled lunch box!