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Goshen Dining Days shows the richness local businesses bring to our community

As April winds down, I remember the old French saying, “The month of April, do not uncover yourself by one thread. The month of May, do whatever pleases you.”

This past week brought me memories of winter, but as soon as the sun came out, I felt its spring warmth. Oh spring, you cannot make up your mind. In the midst of the see sawing weather, we decided to participate in Goshen Dining Days.

As a food establishment owner, I find little time or desire to go out to eat after work. My weekends are precious commodities, saved for relaxation or house projects. And during the week, I am busy enough in my own kitchen that I prefer going straight home after a walk or run to clear out my head from the day’s busyness.

It made me realize how rich our community is to have so many locally owned spots.

In my line of work, I interact with numerous people all day, including customers, co-workers and salespeople. Usually, when the day winds down, the last thing I want to do is go out and interact some more!

So, this week, I tried to put on a new hat and take some time experiencing food from the other side. As I sat in other food establishments, it dawned on me how we all have numerous things in common. And it made me realize how rich our community is to have so many locally owned spots.

Whether these places have been around five years or thirty, they all have had the tenacity to hang in there through thick or thin. Driven by a passion for good food, they offer the best that they can and they work incredibly hard to make it happen.

Because they are run by people for people, they have had their share of dramas, complaints and rumors. But that keeps them interesting and us interested! We want to be a part of their story.

Driven by a passion for good food, they offer the best that they can and they work incredibly hard to make it happen.

They also have their own quirks which we learn to roll with, and that is what makes them unique. They are run by creative people who tend to have very specific ideas about what they want to offer, and we are lucky they have decided to offer it in this town. Each of these places fills a niche that draws on the variety of people who live here.

After eating at a couple of these places, I came away amazed. Amazed that Goshen has such richness, and that each of us, in our own way, brings our kind of food to this landscape. Amazed that people continually partake and participate in the lives of these places. Amazed that hard work and passion combine to bring good food to this town.

I often live knowing what I have to get done today and totally immersed in the goings-on of my own little world. This week, I found myself one of many in a broader world, and discovered I am richer for it.

And, back to that constantly changing spring weather, it soon announces that asparagus is ready. Here is a recipe I like to make when we get that news.

Asparagus Quiche
Makes two tarts.


Crust (makes two tarts):

  • 2⅔ cups flour
  • a pinch of salt
  • 4 tbsp. confectioners sugar
  • 14 tbsp. cold butter
  • 2 egg yolks
  • 3 tbsp. cold water, as needed

Filling (for 2 tarts):

  • 1 cup gruyere cheese, grated
  • 3 cups asparagus, chopped and cooked for 3 minutes
  • 6 tbsp. green onions, chopped
  • Small log of goat cheese
  • 6 eggs
  • 2 cups cream
  • 2 tbsp. fresh rosemary
  • 1/2 tsp. salt
  • 1/2 tsp. pepper


  1. In food processor, pulse flour, sugar and salt. Cut butter into small pieces; add and pulse until crumbly.
  2. Add egg yolks then water as needed until dough forms into ball.
  3. Remove from processor and refrigerate for several hours. Roll out and place in two tart pans.
  4. Sprinkle cheese in bottom of tarts. Spread asparagus and green onions over the cheese. Spread the goat cheese in little clumps.
  5. Beat together eggs, cream, salt, rosemary and pepper. Pour over other ingredients.
  6. Bake at 400 degrees for 15 minutes then lower temperature to 350 degrees and bake until just browning and set, 25 to 30 minutes more.
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