My garden is bursting with tomatoes. Romas, Juliets, Sungolds and more are exploding from the backyard with vibrant colors and juicy tomato flavor. I swear, they’re coming out of my ears, my nose and I occasionally find a few in my purse… I’m really not sure how they get there.
Quiche is so versatile. It’s a dish that can be made into breakfast, lunch or dinner. Nearly any ingredient you think of can be added to a quiche and turn out incredibly delicious. This versatility makes it a staple in any kitchen. Once you’re familiar with the crust and egg:cream ratio, the variety of quiche are endless. With the bounty of tomatoes in my garden and the beautiful fragrant basil that sits in my kitchen, this Tomato Basil combination just seemed natural. This quiche not only served us up a FULL helping for dinner, but breakfast or lunch the next day as well!
Last Sunday was a Northern Michigan PERFECT summer day, a warm and sunny Sunday. I spent the morning in the garden harvesting a bounty of fresh produce and the afternoon by the water reading a great book and jumping in the cool, blue lake. Truly, it couldn’t have been a more perfect day.
Heirloom tomatoes are beautiful, colorful gorgeous fruits. They make salads brighter and bolder. These heirloom varieties also have a historical context too, as their seeds have been passed down through several generations. Preserving their diverse varying colors and incredible flavor.
Summer is a beautiful time that I absolutely cherish, especially living in Northern Michigan. The weather is beautiful, the sun is shining and there is plenty of fresh produce to be found. My summer weekends are often packed with activity on the water and in the sun. Its the simple things that make my weekend special. A 9 Bean Rows croissant and Higher Grounds Coffee while at the Farmers Market on a Saturday morning. An early morning run with my dog when the weather is still cool and the sun is rising. The calm, fresh water on my skin… simple, yet it means everything.
It doesn’t get much better than a Northern Michigan summer. In July and August there is no where else I’d rather be. The fresh water lakes, gorgeous beaches and plentiful barbecues keep me tied to the shoreline snacking on fresh fruit until my fingers (and inevitably my white skirt) are died a deep red or purplish hue. I cant get enough of the fresh fruit scene you’ll find at local farmers markets this time of year. From blackberries, tart cherries, peaches, blueberries, raspberries and more, I’ll stuff my belly and my freezer to the brim.