We have all been working hard over here.
Greenhouse work is in full swing. Which means long days of seeding, transplanting, and watering. But the good news is that we are filling up with all of my favorites. Broccoli, chard, kale, peppers, tomatoes, onions, leeks, lettuce, the list goes on. Bring on summertime please!
My farm friend Ellen is a little more graceful than me when lifting 75 pound bags of potting soil.
I seem to have a little more trouble….
There is a lot of unexpected heavy lifting when it comes to greenhouse work. I always forget that! So naturally, I was starving when we got home.
Our food supply is running low, so I threw together a random mix of veggies which resulted in one of the best quesadillas of my life!
Guess what…….Onion, brussels sprouts, apples, and spinach go really well together.
Spread that mixture over a whole wheat tortilla, sprinkled with mozzarella and blue cheese and you have yourself a FIVE star meal.
Trust me, you cannot eat any better than this at a restaurant. This was easy, quick, and did not break the bank. Serve with some of your favorite house wine and you have yourself an unpretentious yet amazing meal. Food like this is why I farm. Dig in!
Apple, blue cheese, and brussel sprout quesadilla (serves 2)
1/4 yellow onion, chopped
3 brussels sprouts, diced
1 small pink lady apple, diced
a large handful of spinach
a handful of blue cheese crumbles,
a handful of mozzarella cheese
2 whole wheat flour tortillas
salt and pepper to taste
Sautee your onion over medium heat in a skillet with a little olive oil. After a couple of minutes add your brussles. Cook for about 7 minutes stirring occasionally. Let the brussels brown a bit. Add your diced apple. Cook for about 1 minute. Add your spinach. Cook for a few more minutes. Turn heat off.
Spread a handful of mozzarella cheese over one of the tortillas. Add the stove top mixture. Sprinkle blue cheese over everything. Add some salt and pepper. Place second tortilla on top. Fry in a little olive oil over medium heat for about 3-5 minutes per side.
Serve hot with a sprinkle of parmesan cheese.