A couple of weeks ago we visited Ka 'Ohi Nani Farm in Waimea...a lovely little farm tucked into the north foothills at the base of Mauna Kea.
Our visit was to meet the owners, Lark & Steve Wyllie and to talk story about their CSA program for one of my monthly feature articles for the Hawai'i HomeGrown Food Network.
Needless to say, the farm is beautiful...we made new friends and received a box of that week's products just as their regular subscribers get to experience.
The box contained 2 Ruby red grapefruits, a bag of spinach, green and red leaf lettuces, a head of broccoli, beets, sweet and crisp carrots and a pack of eggs. Lark added a couple of pieces of yacón, a tuberous root originally from Perú and a bouquet of sunflowers, snapdragons and baby's breath as well as her weekly newsletter, a list of the week's ingredients and recipe ideas for using them.
I used the yacón in a Purple Sweet Potato, Yacón & Watercress Salad; the broccoli in a Broccoli Cheese Soup; some of the salad greens and the beets were used replicating my favorite RECIPE: Beet & Papaya Salad and the eggs and spinach were turned into an Impossible Spinach Pie.
Impossible Spinach Pie
Let it sit for a few minutes to set.
Bake at 425 F for about 25 - 30 minutes or until top is set and golden. Remove from oven, let it set for a few minutes and serve.
Served with a fresh salad, it can yield 4 portions. If served as a side dish you can probably get 6 to 8 portions.
SOURCE: Sonia's Kitchen using a basic Impossible Pie recipe from Bisquick.
Not as sharp a picture as I wanted, but the pie was delicious!