This tomato pie recipe comes from my mother and is a reminder of summertime on our small family farm. This recipe calls for a lot of tomatoes. When you are stacking the tomato pie, you definitely want to pile on the tomatoes, because they will reduce by about 50% after cooking. Typically larger tomatoes are used for this recipe, but if all you have around are cherry and grape tomatoes, they can be delicious, too. I love to use multicolor tomatoes in this pie because it reminds me of having a bite of sunshine on a warm summer evening.
Ever wonder what kohlrabi is, or how to cook chokecherries? Or what to do with squash blossoms?
Ever wonder what kohlrabi is, or how to cook chokecherries? Or what to do with squash blossoms? Let Chef Rachael walk you through what is what and some of her favorite ways to prepare these magical vegetables… THESE FRESH VEGETABLES ARE FEATURED IN THIS WEEK’S MENU
Cucumber Season
Cucumbers of all shapes and sizes are starting to come into the gardens around here and soon there will be an overabundance which begs the question: what do we do with all of these cucumbers? There are many ways to eat them fresh, from cucumber tomato salad—tossed in balsamic vinaigrette with fresh basil—to...
Berry Nice Summer
The strawberry season is coming to an end, and the raspberries are starting to ripen on the canes. One of my favorite ways to enjoy seasonal berries is in a simple sauce of fresh lemon zest, honey, and vanilla. This recipe is a good example of how simple ingredients, plus a little bit of method and time, can yield incredible results. Health benefits of berries can fill a book—rich in vitamins, minerals, and phytochemicals. These highly pigmented drupes are considered a superfood, assisting in eliminating free radicals from the body.