What I bought:

• Garden Chive Chevre and eggs from Tourmaline Hill Farm
• Micro-greens from Thirty Acre Farm
• Oak Leaf Lettuce and Cherry Tomatoes from Olivia's Garden 
• Cinnamon Raisin Bread from the bakery at Rippling Waters Farm

What I did with it:

• The oak leaf lettuce, micro-greens and cherry tomatoes made a really incredible salad that was a perfect complement to the quiche below. 
• I have wanted to try using goat cheese in a quiche for a while, so Mother's Day was the day.  After blind-cooking the 2 pie shells, I spread the goat cheese on the bottom.  Then I added fresh spinach, chopped cooked bacon and blanched asparagus.  (Next time I won't bother blanching the asparagus.)  I whipped the eggs in a blender and poured it over the over-filled pie shells and baked at 350 for about 45 minutes.  I brought both quiche to my parents' because there were 5 of us eating, but one was plenty.  The goat cheese and bacon made it very rich and creamy.
• The cinnamon raisin-bread was amazing toasted with butter.  I first thought of using it for French Toast, perhaps with a little Amaretto or Grande Marnier in warmed maple syrup, but some foods just demand simple treatment.  Toasted and buttered it was (and continues to be 3 days later...).

This was the second week of the Saturday market.  There were a few more vendors than the first week, and even more local food. See you at the market!

Paul Gagne
Tasting in Tongues Maine
www.tastingintonguesmaine.com
paul@tastingintonguesmaine.com