We are into July which brings even more Ontario produce, it’s the first week for broccoli and we’re happy to see it back in the boxes. It’s still a bit early but we should be seeing some Ontario melons and stone fruit in the boxes in the  next couple of weeks.

For the second week we are lucky enough to have some beautiful green garlic from Busy Liz’s farm shop. Green garlic gives us the best of several worlds as they often include not only the garlic bulbs and greens but some beautiful garlic scapes as well. To use green garlic, trim off the root ends and any tough part of the green leaves. Chop or slice the white, light green, and the first few inches of the dark green leaves (as long as they are tender). Use green garlic you would green onions or garlic, noting that it is stronger than the former but milder than the latter. It’s quite sharp raw, and mellows tremendously when cooked.

Your Milton Box for July:

In your $10 bag we have included:  Ontario Apples, Bananas, Peaches, Ontario Green Leaf Lettuce, Ontario Tomatoes, Ontario Kale, Ontario Zucchini, Ontario Radishes, Ontario Celery, Ontario English Cucumber, Ontario Pepper Ontario Kohlrabi and Ontario Broccoli

In your $15 Box we have many of the same items in greater quantity  with additional items: Ontario Apples, Bananas, Peaches, Ontario Green Leaf Lettuce, Ontario Pepper, Ontario Tomatoes, Ontario Kale, Ontario Zucchini, Ontario Radishes, Ontario Celery, Ontario English Cucumber, Ontario Kohlrabi,   Ontario Broccoli and Ontario Green Garlic

In your $20 Box we have many of the same items in greater quantity with additional items: Ontario Apples, Bananas, Peaches, Ontario Green Leaf Lettuce, Ontario Tomatoes, Ontario Kale, Ontario Zucchini, Ontario Radishes, Ontario Peppers, Ontario Celery, Ontario English Cucumber, Ontario Green Garlic,   Ontario Broccoli, Ontario Kohlrabi as well as Ontario Green Peas and Ontario Beet Bunch.

Mini Broccoli Quiche

• 1 package of refrigerated piecrust, or make your own piecrust dough
• 4 small heads of fresh broccoli, chopped into small pieces
• 8 ounces of shredded cheese
• 2 cups milk
• 3 eggs, beaten
• 2 teaspoons dill
• 1/4 cup chopped Ontario green garlic
• 1/4 teaspoon salt

1. Place the piecrusts on a lightly-floured surface; if making your own, roll the dough to a thickness of just under 1/8-inch. Take a round, 3-inch cookie cutter (you can also use a glass of that size) and make 24 circles in the dough.
2. Lightly grease the cups of a standard muffin tin, and then place a piecrust circle in each cup. Press down.
3. Into each muffin cup, add an equal amount of the chopped broccoli and the cheese so that both ingredients are evenly distributed.
4. Combine the eggs and milk in a mixing bowl, then add the dill, garlic, and salt, and mix.
5. Add approximately 1 1/2 tablespoons of the liquid ingredients to each cup; pour directly over the broccoli and Swiss.
6. Preheat the oven to 400 degrees Fahrenheit, and then bake the quiches for approximately 25 minutes.