On the wicker rocking chair in the living room sleeps a black cat, her paw wrapped around the the flowered cushion. Her dark fur absorbs the sunbeam and it's easy to tell she's dreaming peacefully. Maybe of the school mouse she brought inside the other day.
A big bluejay flies gracefully into the feeder, scaring the smaller birds. They go chirping away, gossiping about the big mean bluejay.
The leaves on the trees have fallen but I don't know where they've gone. Our yard is filled with hardy pine trees, and some maples out back where we collect the sap for syrup around March.
This is late fall in upstate New York.
Ommegang quiche with purple turnips and mushrooms
2 TBSP olive oil
1 small onion, chopped
2 cloves garlic, minced
8 small-medium turnips, scrubbed and thinly sliced (you can cut them into half moons before slicing if they are large)
8 oz (weight) mushrooms, sliced
1 tsp good balsamic vinegar
Salt and pepper, to taste
4 eggs (preferably free-range organic and/or humane certified)
1 cup whole milk
1 cup shredded Ommegang Ale cheese, or another beer-type farmstead cheese (or substitute part or all for another cheese)
In a large heavy-bottom saucepan, heat the oil over medium heat. Add the onion and sauté, stirring occasionally, for a few minutes or until slightly softened. Add the garlic and sliced turnips. Cook, stirring occasionally, for about 10 minutes or until you can slice a piece easily. Add the mushrooms and cook a few minutes longer, until they have reduced considerably in size, are darker in color, but haven't quite "juiced" yet. When done cooking, add the balsamic vinegar, and salt and pepper to taste; mix to combine.
Preheat the oven to 375F with the rack in the center. Lightly grease a deep 9 ½-inch pie dish.
Meanwhile, in a medium mixing bowl, whisk together the eggs and milk until well combined. Add salt and pepper to taste. Add half of the shredded cheese and mix in.
Add the cooked vegetable mixture to the greased pie dish. Let cool slightly. Pour in the milk mixture (no need to mix here, just make sure no veggies are popping up too much above the surface). Sprinkle the top with the remaining shredded cheese.
Cook in preheated oven 35-40 minutes or until golden, puffed, and just set in the center (doesn't jiggle). Let rest at least 10 minutes before serving.